By Traeger Kitchen
Forget everything you know about brisket and dive head-first into Mediterranean braised beef, seasoned with rosemary, cumin, and oregano.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.3 Tablespoon | dried rosemary |
2 Tablespoon | ground cumin seeds |
2 Tablespoon | Coriander, Dried |
1 Tablespoon | dried oregano |
2 Teaspoon | ground cinnamon |
1/2 Teaspoon | salt |
8 Pound | beef brisket |
1 Cup | beef stock |
1
For a 6 to 8 lb brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per pound. A remote probe thermometer is critical to use for brisket.
2
Mix all seasoning together and coat brisket liberally. Wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator. Allow plenty of time for cooking.
3 Tablespoon dried rosemary
2 Tablespoon ground cumin seeds
2 Tablespoon Coriander, Dried
1 Tablespoon dried oregano
2 Teaspoon ground cinnamon
1/2 Teaspoon salt
8 Pound beef brisket
3
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
4
Place brisket fat side down on the grill grate, insert thermometer probe and smoke for 4 hours.
5
After 4 hours, turn grill up to 250℉ and preheat.
250 ˚F / 121 ˚C
250 ˚F / 121 ˚C
6
When internal meat temperature reaches 160℉, remove brisket from the grill and wrap in foil along with beef stock - DO NOT remove thermometer probe.
1 Cup beef stock
7
Place foiled brisket back on grill and cook until internal temperature reaches 204℉.
250 ˚F / 121 ˚C
204 ˚F / 96 ˚C
8
Remove brisket and allow it to rest in the foil for at least 30 minutes before slicing. Enjoy!