Step

• Step 1

  Brine: In a large stockpot or food-safe pail, combine water, beer, kosher salt, brown sugar, and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.

  Ingredients

  • 3 Quart cold water

  • 3  (12 oz bottles) dark lager beer, apple juice, or more water

  • 1 1/2 Cup kosher salt

  • 1/2 Cup brown sugar

  • 1 Tablespoon curing salt, per pound of meat

• Step 2

  Add the pickling spice, onion, and garlic. Transfer the brine to the refrigerator.

  Ingredients

  • 5 Tablespoon pickling spice

  • 1 Whole Onion, peeled and thickly sliced

  • 5 Clove garlic, smashed

• Step 3

  Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days, stirring once daily.

  Ingredients

  • 12 Pound whole packer brisket

• Step 4

  Remove the brisket from the brine, discarding brine. Rinse the brisket thoroughly under cold running water. Sprinkle with prime rib rub seasoning.

  Ingredients

  • 1 As Needed Traeger Prime Rib Rub

• Step 5

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

• Step 6

  When grill is to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160℉ (about 4-5 hours).

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

• Step 7

  Wrap in a double layer of foil and add 1-1/2 cup water to the meat. Place back on the Traeger until meat reaches an internal temperature of 204℉ (about 3-4 hours).

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

• Step 8

  Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4” slices and transfer to a platter or plates. Enjoy!