Before you Get Started

• Don't forget! Always cook to temp over time. We've included estimates on how long it might take, but your time could be different based on the size of your brisket, the weather in your area, and which grill you have.
• When wrapping brisket, foil is more approachable, but if you've done a few briskets, switching to butcher paper helps to develop better bark.
• For this recipe, you'll get great results with any brisket, but we always suggest going for a prime when possible.

Steps

• Step 1

  Trim the brisket: Begin with the brisket fat side up. Leaving a layer of fat about ¼ inch thick, trim the rest away. Flip the brisket over and remove any silver skin. Trim off any brown areas around the sides.  Cut out the deckle, which is the large piece of hard fat running between the point and the flat. 

  Ingredients

  • 1 Whole full packer brisket (12 to 15 lb)

  Pro Tip

  For more details on all things brisket visit our learn article below

  How to Smoke a Brisket

• Step 2

  Make the spritz: Combine bourbon, apple juice, and soy sauce in a clean spray bottle and mix well.  

  Ingredients

  • 1/2 Cup bourbon

  • 1/2 Cup apple juice

  • 1/4 Cup tamari or soy sauce

• Step 3

  Apply the binder by spritzing the brisket all over until lightly coated. Season all sides liberally with Traeger Anything Rub. If you have the time, transfer to the fridge, uncovered and sit for about an hour.  

  Ingredients

  • As Needed Traeger Anything Rub

• Step 4

  Preheat the grill to 225F. If available, use Super Smoke.  

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Insert a wired leave-in thermometer or MEATER wireless meat thermometer into the center of the thickest part of the flat. Place the brisket fat side up on the grill grate and cook, spritzing the brisket after the first hour and every 30 minutes to an hour after that, until the internal temperature is 160°F, 5 to 6 hours. (The time will vary depending on the size of your brisket, your grill, and the weather.) 

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 6

  Have ready a double layer of foil large enough to wrap the brisket. Transfer the brisket to the foil and wrap it tightly around the meat ensuring it remains fat side up.  Reinsert the MEATER. 

• Step 7

  Place the brisket back on the grill grate. Increase the grill temperature to 275°F and cook until brisket internal temperature reaches 204F-205°, 4 to 5 additional hours (again, the time will vary). While the internal temperature is a good indicator of doneness, what you are really looking for is the perfect tenderness. When properly cooked, a brisket will bend when you pick it up in the middle and an instant-read thermometer or similar should slide into the meat as easily as if it were a stick of room-temperature butter. 

  275 ˚F / 135 ˚C

  204 ˚F / 96 ˚C

• Step 8

  Open the foil to let the brisket “burp”, essentially allowing all the steam to escape before wrapping. Wrap in a layer of plastic wrap then a towel. Transfer to a cooler and let the brisket rest for 2 to 3 hours.  

• Step 9

  Meanwhile, make the finishing sauce. Combine all the ingredients in a small saucepan and bring to a boil. Reduce the heat to medium-high, and cook until slightly reduced, 4 to 5 minutes.   

  Ingredients

  • 1/4 Cup bourbon

  • 1/4 Cup apple juice

  • 3 Tablespoon butter

  • 2 Tablespoon tamari or soy sauce

  • 2 Tablespoon worcestershire sauce

  • 4 Clove garlic, smashed

  • Pinch coarse ground black pepper

• Step 10

  Transfer the brisket to a cutting board and slice just what you think you will be eating. (Any leftovers are best stored whole, not sliced.) 

• Step 11

  Spoon the finishing sauce over the brisket slices and serve.