Steps

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  Diva Q’s Barbecued Brisket

  

• 1

  Trim the brisket: With the fat cap face down, pat the brisket dry with a paper towel. Trim off all the fat and silverskin from the top of the brisket. Without separating the flat and point, cut away and discard any hard fat where the two cuts connect as that fat will not render or add flavor. Cut off a small corner piece on the flat side so the grain is exposed after cooking making it easier to see the grain for slicing. Continue to cut off any hard fat on the sides and in between the point and flat. Trim the edges of the brisket to square it up and encourage even cooking. There’s no need to trim the fat cap side.

• 2

  Mix the two Traeger rubs and the mushroom powder together. Spritz the fat side of the brisket with some of the apple juice then season the brisket all over with the rubs. Flip and do the same on the meaty side.

• 3

  When ready to cook, preheat the Traeger to 225°F; use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Using a wired leave-in meat thermometer or a wireless one like MEATER®, insert it into the thickest part of the flat.

• 5

  Place the brisket fat side down on the grill grate, give it an initial spritz, then smoke, spritzing every 45 minutes or so, until the brisket develops a nice bark, and the internal temperature reaches 170°F, about 6 hours. The time will vary depending on the size of your brisket, your grill, and the weather.

  225 ˚F / 107 ˚C

  170 ˚F / 77 ˚C

• 6

  Have ready enough heavy-duty foil to wrap the brisket. You will likely need to overlap a couple long pieces. Wrap the brisket up tightly.

• 7

  Increase the grill temperature to 275°F and return the wrapped brisket to the grill reinserting the thermometer if necessary. Continue to cook until the internal temperature reaches between 204°F and 208°F, about another 5 hours, again the time will vary greatly so plan accordingly. When you insert an instant read thermometer or similar into the meat, it should feel like room temperature butter with no resistance.

  275 ˚F / 135 ˚C

  205 ˚F / 96 ˚C

• 8

  Transfer the brisket to a heatproof surface and open the brisket to vent for 10 to 15 minutes. After venting, tightly rewrap the foil then wrap it in plastic wrap. Transfer it to a cooler lined with a towel to rest for at least 1 hour and up to 3 hours before slicing.

• 9

  Unwrap the brisket, reserving any juice in the foil to pour over the slices. Separate the flat from the point and slice each section against the grain. Slice only as much as you plan to serve as any leftovers will keep better if left whole. Enjoy!