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.
Forberedelsestid
Tid for matlaging
Pellets
6
Activating this element will cause content on the page to be updated.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!
Se vår oppskrift på røkt oksebryst og tips for alle som planlegger å røyke et oksebryst, fra erfarne grillmestere til nybegynnere.
Utstyret du trenger, og oppskriftene du må følge, for å gi ditt røkte oksebryst det lille ekstra.
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