In this video, we’re smoking a full brisket on the Traeger Woodridge Pro using maple pellets and Maple Fix BBQ Seasoning from Mötley Que BBQ.

With an upcoming barbecue competition on the calendar, this cook was all about getting more comfortable with the Traeger and dialing in an overnight brisket process. The goal was simple: season it, let the smoker do the work overnight, and see if this method could produce a competition-worthy brisket.

The brisket was trimmed, seasoned generously with Maple Fix BBQ Seasoning, and placed on the Traeger at 200°F before bed. After roughly seven hours of overnight smoking, the temperature was increased to 225°F and the brisket continued cooking low and slow until it reached around 175°F internal.

At that point, the brisket was wrapped in butcher paper with rendered beef tallow to help preserve moisture and develop an incredible texture. The cook continued until the brisket became probe tender, finishing around 204°F internal.

The results were outstanding. Rich beef flavor, subtle maple smoke, a beautiful bark, juicy slices, and a brisket that practically melted in your mouth.

In this video you’ll see:

• Unboxing and inspecting the brisket
• Full brisket trimming process
• Seasoning with Maple Fix BBQ Seasoning
• Overnight smoking on the Traeger Woodridge Pro
• Managing temperatures during the cook
• Wrapping with butcher paper and beef tallow
• Checking for probe tenderness
• Slicing the finished brisket
• Final taste test and results

Whether you’re new to smoking brisket or looking to refine your pellet grill process, this cook shows exactly how I approached an overnight maple smoked brisket from start to finish.

Equipment Used:
• Traeger Woodridge Pro
• Maple Wood Pellets
• Mötley Que Maple Fix BBQ Seasoning
• Butcher Paper
• Rendered Beef Tallow

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