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Smoked Midnight Brisket

Smoked Midnight Brisket

By Traeger Kjøkken

This particular recipe for brisket is our foolproof, go-to method for cooking the perfect brisket. A combination of low and slow cooking, plus a long braise in it's own beefy juices makes this brisket a ribbon winner.


15 Referat

Tid for matlaging

12 Timer


Brisket Blend


Hvor mange tjener du?


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1 Tablespoon Worcestershire sauce
1 Tablespoon Traeger Beef Rub
1 Teaspoon Traeger Chicken Rub
1 Teaspoon Traeger Blackened Saskatchewan Rub
1 (4-6 lb) flat cut brisket
1 Cup beef broth


  • 1

    For the Sauce: Whisk Worcestershire sauce and Traeger rubs together in a bowl. Rub mixture into the meat.

  • 2

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 3

    Place brisket on the grill until internal temperature of the meat reaches 160℉, about 5 to 7 hours.

    180 ˚F / 82 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 4

    Remove from the grill and double wrap tightly with foil and add 1/2 cup to 1 cup beef broth then return to grill.

  • 5

    Increase grill temperature to 225℉ and place brisket back on grill 4 to 5 hours until the internal temperature of the meat reaches 204℉.

    225 ˚F / 107 ˚C

    204 ˚F / 96 ˚C

    Super Smoke

  • 6

    Remove from the grill and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite Traeger BBQ sauce. Enjoy!

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