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Brined Smoked Brisket




Low and slow makes for brisket perfection. This beef brisket is brined, seasoned generously with Traeger Beef Rub and cooked over mesquite for a smoked meat sure to elevate your BBQ game.


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  • 1 (5-7 lb) flat cut brisket

  • 1 Cup brown sugar

  • 1/2 Cup kosher salt

  • 1/4 Cup Traeger Beef Rub

  • 1

    Dissolve salt and sugar in 6 quarts boiling water. Add 6 cups ice then let it cool. Place the brisket in the brine and cover. Leave brine in the refrigerator overnight.

    • 1 (5-7 lb) flat cut brisket

    • 1 Cup brown sugar

    • 1/2 Cup kosher salt

  • 2

    Remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub.

    • 1/4 Cup Traeger Beef Rub

  • 3

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

    250 ˚F

  • 4

    Place the brisket on the Traeger, fat cap down and smoke for 3 hours.

    250 ˚F

  • 5

    After 3 hours, double wrap the brisket in foil and turn the temperature up to 275℉. Cook meat until internal temperature reaches 204℉, about 3 to 4 hours.

    275 ˚F

    204 ˚F

  • 6

    Unwrap the brisket and place it unwrapped on the grill for 30 more minutes.

    275 ˚F

  • 7

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

How to Slice a Brisket Against the Grain

The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.