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K.I.S.S. Texas Style Brisket

K.I.S.S. Texas Style Brisket

By Traeger Kitchen

Keep It Simple, Stupid. This recipe's amazing simplicity produces such incredibly tender and delicious results. We love it. You'll love it. 'Nuff said.

Prep Time

15 Min

Cook Time

6 Hr

Pellets

Mesquite

Ingredients

This recipe serves:

8

Units of Measurement:
Rub
1 1/2 Tablespoon coarse kosher or sea salt
1 1/2 Tablespoon medium grind black pepper
2 Teaspoon chili powder
1 (6 lb) flat cut brisket, fat cap trimmed to 1/4 inch
Mop Sauce
2 Cup beer, preferably Lone Star or other Texas beer
1/4 Cup bacon grease, lard or melted butter
2 Tablespoon Worcestershire sauce
1 Tablespoon garlic salt
1 Teaspoon red pepper flakes

Steps

  • 1

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

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Combine rub ingredients in a small bowl and stir to mix. Season the brisket generously on both sides.

  • 3

    Put a wire cooling rack in a rimmed baking sheet or other shallow pan, then place the brisket, fat-side up, on the cooling rack. Place pan and brisket on the grill grate.

  • 4

    Combine all the ingredients for the mop sauce in a nonreactive saucepan over medium heat. Bring to a simmer and stir until the salt dissolves. Re-warm before mopping the brisket so the fat (bacon grease, lard or butter) liquefies.

  • 5

    After the first hour, mop the brisket with the mop sauce; continue to mop every hour for the first 4 hours.

  • 6

    When the internal temperature of the meat reaches 165°F, wrap the meat tightly in butcher paper. (Note: Butcher paper is more permeable, but if you don't have access to any, use foil.)

    225 ˚F / 107 ˚C

    165 ˚F / 74 ˚C

    Super Smoke

  • 7

    Return the meat to the grill and continue to cook until the internal temperature reaches 203°F. (Total cooking time will vary, but plan on 6 to 8 hours total.)

    225 ˚F / 107 ˚C

    203 ˚F / 95 ˚C

  • 8

    Transfer the wrapped meat to an insulated cooler thickly lined with newspapers or bath towels.

  • 9

    Let the meat rest for at least 30 minutes. Reserve any juices that have accumulated in the baking sheet.

  • 10

    Unwrap the brisket. Thinly slice across the grain using an electric knife or sharp carving knife. Shingle the slices of brisket on a platter and pour the pan juices on top. Enjoy!

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