Chef's Brisket

Steps

• 1

  In a small bowl, mix together the salt, garlic, onion powder, and pepper.

  Ingredients

  • 1/3 Cup kosher salt

  • 2 Tablespoon garlic paste

  • 2 Tablespoon onion powder

  • 1/3 Cup freshly ground black pepper

• 2

  Season the meat liberally with the spice mixture. Refrigerate for at least 8 hours, or overnight.

  Ingredients

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

• 3

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

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Insert the probe into the thickest part of the brisket. Place the brisket, fat-side down, directly on the grill grates in the center of the grill. Close the lid and smoke brisket until the internal temperature reaches 160-165℉, 4-5 hours.

  225 ˚F / 107 ˚C

  165 ˚F / 74 ˚C

  Super Smoke

• 5

  Remove the brisket from the grill and wrap in butcher's paper or heavy duty aluminum foil. Increase the Traeger temperature to 275℉.

  275 ˚F / 135 ˚C

• 6

  Return the wrapped brisket to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 203℉, 3-4 hours more.

  275 ˚F / 135 ˚C

  203 ˚F / 95 ˚C

• 7

  Remove the brisket from the grill and let rest for 1 hour.

• 8

  Unwrap the brisket and slice against the grain into 1/4-inch-thick slices. Enjoy!