Étapes

• Step 1

  Season the brisket the day prior to cooking. Mix salt, garlic, onion powder and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.

  Ingrédients

  • 1  (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch

  • 1/3 Cup Sel de mer naturel et cachère Jacobsen Salt Co

  • 2 Tablespoon garlic paste

  • 2 Tablespoon poudre d’oignon

  • 1/3 Cup poivre noir

• Step 2

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 4

  Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225℉ until the brisket reaches an internal temperature of 203℉, approximately another 3 to 4 hours, for a total of 8 to 10 hours smoke and cook time.

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

• Step 5

  Remove butcher paper or foil wrapped brisket from the grill and allow to rest for one hour.

• Step 6

  After resting, slice the brisket against the grain in 1/4 inch thick slices and serve.