Steps

• Step 1

  For the Brine: In a large stockpot or food-safe pail, combine 3 quarts of cold 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 Bottle (12 oz) dark lager beer, apple juice or water

  • 1 1/2 Cup kosher salt

  • 1/2 Cup brown sugar

  • 1 1/2 Cup Morton Tender Quick Home Meat Cure

• Step 2

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

  Ingredients

  • 5 Tablespoon pickling spice

  • 1 Medium onion, peeled and sliced thick

  • 5 Clove garlic, peeled and 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 in the refrigerator, stirring once daily.

  Ingredients

  • 1  (9-12 lb) whole packer brisket, fat cap trimmed to 1/4 inch

• Step 4

  Remove the brisket from the brine and discard the brine. Rinse the brisket thoroughly under cold running water.

• Step 5

  Sprinkle with Traeger Prime Rib Rub.

  Ingredients

  • As Needed Traeger Prime Rib Rub

• Step 6

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

  Super Smoke

• Step 7

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

  05:00

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 8

  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°F (about 3 to 4 hours).

  04:00

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• Step 9

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