Switch up your routine and try out a sweet take on this BBQ staple. Snake River Farms brisket meets wood-fired smoke and a sweet and tangy sauce for a perfect bite of beef, sure to win over any crowd.
|Snake River Farms brisket
|Traeger Prime Rib Rub
|yellow onion, thinly sliced
|garlic, thinly sliced
|salt and pepper
|1 1/2 Cup
When ready to cook, set temperature to High and preheat for 15 minutes. Season the brisket liberally with Traeger Prime Rib Rub and kosher salt.
Place the brisket directly on the grill grate, fat side down and cook for 30-45 minutes until fat is caramelized and lightly browned.
500 ˚F / 260 ˚C
While the brisket is cooking, heat a sauté pan over medium heat and melt the butter. Add the onion and cook for 5-6 minutes stirring occasionally until lightly caramelized. Add the garlic and cook 1 minute more.
Add the oregano, thyme, paprika, cayenne, salt and pepper and cook 30 seconds until fragrant.
Deglaze the pan with beef stock scraping up any browned bits with a wooden spoon. Add ketchup and brown sugar and bring to a simmer.
Remove the brisket from the grill and place in a baking dish. Pour the onion mixture over the brisket and cover tightly with foil.
Reduce the grill temperature to 225℉ and place the baking dish directly on the grill grate. Braise for 5 -6 hours or until the brisket is fork tender.
225 ˚F / 107 ˚C
Remove from grill and vent the foil. Cool at room temperature then transfer to the fridge overnight (this step is not necessary but will result in a juicier and more flavorful brisket).
The next day, remove from the fridge and set the temperature on the grill to 350℉. Place the brisket back on the grill to warm. When brisket is warm and the sauce has caramelized, about 45 minutes, remove from the grill.
350 ˚F / 177 ˚C
Remove the brisket from the sauce and slice the pour remaining sauce over the top and serve. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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