Smoked Midnight Brisket

Steps

• 1

  Make the sauce: In a medium bowl, whisk together the Worcestershire sauce and Traeger Beef, Chicken, and Blackened Saskatchewan rubs.

  Ingredients

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Traeger Beef Rub

  • 1 Teaspoon Traeger Chicken Rub

  • 1 Teaspoon Traeger Blackened Saskatchewan Rub

• 2

  Rub the sauce all over the brisket.

  Ingredients

  • 1  (4-6 lb) flat cut brisket

• 3

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates. Close the lid and cook until the internal temperature reaches 160℉, 5-7 hours.

  180 ˚F / 82 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• 5

  Remove the brisket from the grill. Increase the grill temperature to 225℉.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Wrap the brisket tightly in a double layer of heavy-duty aluminum foil, keeping one end open. Pour the beef broth into the opening, then seal the packet.

  Ingredients

  • 1 Cup beef broth

• 7

  Return the brisket to the grill and re-insert the probe. Cook until the internal temperature reaches 204℉, another 4-5 hours.

  225 ˚F / 107 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• 8

  Remove the brisket from the grill and let it rest in the foil pack for at least 30 minutes. Unwrap and slice against the grain. Serve with your favorite Traeger BBQ sauce. Enjoy!

  Ingredients

  • As Needed Traeger BBQ Sauce of choice, for serving