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Smoked Brisket

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Apple

We’re taking everyone’s favorite BBQ dish, brisket, and infusing it with our signature wood-fired flavor. Forget seconds, you’ll be coming back for thirds on this mouthwatering whole packer.

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Rub

  • 2 Tablespoon garlic powder

  • 2 Tablespoon onion powder

  • 2 Tablespoon paprika

  • 2 Teaspoon chile powder

  • 1/3 Cup Jacobsen Salt or kosher salt

  • 1/3 Cup coarse ground black pepper, divided

main

  • 1 (12-14 lb) whole packer brisket, trimmed

  • 1 1/2 Cup beef broth

  • Smoked Brisket with Diva Q Full Recipe

  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F

  • 2

    For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.

    • 2 Tablespoon garlic powder

    • 2 Tablespoon onion powder

    • 2 Tablespoon paprika

    • 2 Teaspoon chile powder

    • 1/3 Cup Jacobsen Salt or kosher salt

    • 1/3 Cup coarse ground black pepper, divided

  • 3

    Season the brisket on all sides with the rub.

    • 1 (12-14 lb) whole packer brisket, trimmed

  • 4

    Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.

    160 ˚F

    • 1 1/2 Cup beef broth

  • 5

    Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.

    204 ˚F

  • 6

    Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.

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Cooking Notes

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