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K.I.S.S. Texas Style Brisket

15

6

Mesquite

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.

8

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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

  • 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

  • 2

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

    • 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

  • 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.

    • 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

  • 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

    165 ˚F

  • 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

    203 ˚F

  • 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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