Steps

• 1

  Dissolve the salt and sugar in the boiling water. Add the ice, then let cool to room temperature.

• 2

  Place the brisket in the brine and cover. Transfer to the refrigerator to brine overnight.

• 3

  Remove the brisket from the brine and pat dry with paper towels. Season evenly with the Traeger Beef Rub.

• 4

  When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• 5

  Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.

  250 ˚F / 121 ˚C

  03:00

• 6

  Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Increase the Traeger temperature to 275℉.

  275 ˚F / 135 ˚C

• 7

  Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 204℉, 3-4 hours more.

  275 ˚F / 135 ˚C

  204 ˚F / 96 ˚C

  04:00

• 8

  Unwrap the brisket, then return to the grill, close the lid, and cook for 30 minutes more.

  275 ˚F / 135 ˚C

  00:30

• 9

  Remove the brisket from the grill and let rest for 15 minutes before slicing against the grain and serving. Enjoy!