Smoked BBQ Brisket with Cherry and Shiraz Sauce

I started smoking briskets a few years ago and at first it sure was daunting! When I'm asked what the most challenging cook has been in my BBQ journey, I always reply with the brisket. I didn't grow up eating brisket, it's something I've taken an interest to, researched, tested and cooked many get it right. In this blog I share a recipe that I created for Barbeques Galore Australia.

It has all the tips I've learnt on the way for mastering the brisket. My biggest advice is to be patient and allow time for the connective tissues to break down and tenderise. Wishing all the dads, the father figures, uncles, grandfathers and single mothers doing the work for both mum and dad a very HAPPY FATHER'S DAY. Enjoy!

Before you attempt a brisket read my cooking tips.....
  • When applying the Brisket Rub, don’t cover every bit of the meat. You want to be able to season slightly but also taste the flavour of the smoked brisket.
  • Use a meat thermometer to check the internal temperature
  • Cook to internal temperature, never by time. Allow approximately 3 hours for every kg of brisket.
  • Usually 'stall' at around 160-170f (71c-76c). The "stall" (also called a Texas Crunch) can happen when you cook a big piece of meat low and slow. A stall can put a big pause on a cook (for 30-60 minutes) and the only way to overcome it is to wrap the meat in foil or butcher’s paper and be patient! Don’t ignore the stall or your brisket will toughen up.
  • If you want an extra crusty bark, place the brisket over direct heat for a few seconds right before serving.
  • Always slice a brisket against the grain.

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Smoked BBQ Brisket with Cherry and Shiraz Sauce Recipe

Smoker – Traeger Pro 22 Grill available at Barbeques Galore
Hardwood – Cherry pellets
Prep Time – 15 minutes
Cook Time – 8 hours (including rest time)


1 whole brisket (weight can vary. For this recipe, the brisket weighed 2.5 kilos)
Enough olive oil to lightly coat the brisket
Brisket Rub (see ingredients)
You’ll also need -
A 200ml spray bottle containing 50/50 apple juice and apple cider vinegar for spritzing
Traeger cherry pellets
A digital meat thermometer

For the Brisket Rub

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1/3 cup sea salt
1/4 cup cracked pepper
1/4 cup garlic powder
2 tablespoons sweet paprika
1 tablespoon celery salt (optional)

Method for Brisket Rub

In a bowl, mix all rub ingredients well. Make a double lot and store in a dry place for 2-3 months.

For the Cherry and Shiraz Wine Sauce


1 cup pitted fresh cherries
1/2 a Spanish onion
30 grams salted butter
1/3 cup light brown sugar
1/3 cup Shiraz wine
1/4 cup red wine vinegar

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Method for Cherry and Shiraz Wine Sauce

Sauté the onions in the butter and then add the fresh cherries. Then add the remaining ingredients and simmer gently for 10 minutes. The sauce will thicken slightly when it comes off the heat.

Method for Brisket

1. Choose a whole brisket that is 2.5kg or more. A grass-fed brisket will cook faster than a grain-fed brisket.

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2. Trim the fat cap when the brisket is cold (it’s easier to trim) and leave small amounts of fat. Thick fat left on the brisket is less likely to render into the meat.

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3. Generously apply olive oil over both sides of the brisket and coat with the Brisket Rub. Allow it to reach room temperature for at least 30 minutes prior to commencing the cook or wrap in plastic and refrigerated overnight until needed.

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4. Prepare the Traeger grill for smoking. Set the temperature to 250f (121c), close the lid and place the seasoned brisket directly on the grill grate unwrapped, with the side that has the most side on top.

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5. Spritz the brisket after 1.5 hours when the crust starts to firm up and then every 30 minutes until it’s time to wrap.

6. Cook the brisket until the internal temperature reaches between 150c – 170c (71c-76c). It is at this temperature that a stall in temperature can occur (see Cooking Tips). The brisket should have a nice colour and bark at this point.

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7. Remove the brisket from the grill when a stall occurs and wrap it tightly in foil. Place the wrapped brisket back into the Traeger and continue to cook until the internal temperature reaches between 203f and 205f.

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Probe and poke your brisket! A brisket will be ready when it probes like butter and it sometimes does a little jiggle!

8. Remove from the Traeger and rest for 30 minutes to 1 hour. Then serve with coleslaw, pickles and fresh bread. Leftover brisket can be used in sandwiches, stir fries, pasta and many more dishes.

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I would love to see you create this recipe and post it on Instagram. Be sure to tag me so I can see it Come Grill With Me. Love, Irene XO.





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