Ingredients
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This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (12-14 lb) whole packer brisket, trimmed |
| As Needed | Traeger Beef Rub |
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (12-14 lb) whole packer brisket, trimmed |
| As Needed | Traeger Beef Rub |
Steps
1
Season the brisket liberally with Traeger Beef Rub, then wrap in plastic wrap. Transfer the wrapped brisket to the refrigerator and let sit for 12-24 hours.
2
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
3
Unwrap the brisket. Insert the probe into the thickest part of the meat, then place directly on the grill grates, fat-side down. Close the lid and cook until internal temperature reaches 160℉, about 6 hours.
225 ˚F / 107 ˚C
160 ˚F / 71 ˚C
06:00
Super Smoke
4
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil.
5
Place the wrapped brisket back on the grill and cook until the internal temperature reaches 204℉, 3-4 hours more.
225 ˚F / 107 ˚C
204 ˚F / 96 ˚C
04:00
Super Smoke
6
Remove the brisket from the grill and let rest in the foil for at least 30 minutes. Unwrap and slice against the grain. Enjoy!
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