By Matt Pittman
Don't mess with this Texas brisket from Pitmaster Matt Pittman. It's light on ingredients and heavy on flavor inspired by the "Lone Star State."
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|1||(14-18 lb) whole packer brisket|
|Meat Church Holy Cow BBQ Rub|
|Meat Church Holy Gospel BBQ Rub|
Smoked Brisket with Matt Pittman
Trim any hard fat from all sides of the brisket, being careful not to dig too deep into the meat. Trim the sides of any excess or loose fat. Trim the fat side of the brisket to 1/4 inch thick.
1 (14-18 lb) whole packer brisket
Season all sides evenly with Meat Church Holy Cow Rub. Optionally add a light layer of Meat Church Holy Gospel Rub. Let the brisket sit in the seasoning at room temp for 20 to 30 minutes.
Meat Church Holy Cow BBQ Rub
Meat Church Holy Gospel BBQ Rub
When ready to cook, set Traeger temperature to 275℉ and preheat, lid closed for 15 minutes.
Place the brisket fat side up on the grill grate. Cook until it reaches an internal temperature of 165℉, about 5 to 6 hours
275 ˚F / 135 ˚C
165 ˚F / 74 ˚C
Remove brisket and wrap tightly in Traeger Butcher Paper.
Place the wrapped brisket back on the grill and cook until it reaches an internal temperature of 204℉, about 3-4 hours.
275 ˚F / 135 ˚C
204 ˚F / 96 ˚C
When the brisket reaches 204℉, remove from grill and let rest for 30 minutes. When ready to eat, unwrap brisket and slice against the grain. Enjoy!
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