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Texas-Style Smoked Beef Brisket by Doug Scheiding

Texas-Style Smoked Beef Brisket by Doug Scheiding

By Doug Scheiding

This is the best way to smoke a brisket, worthy of any true Texan. This full packer is injected with Butcher’s Prime, sprayed down with apple juice, rubbed with a prime rib and coffee rub mix, topped with black pepper, and smoked over cherry wood to tender perfection.

Prep Time

30 Min

Cook Time

18 Hr

Pellets

Cherry

Ingredients

This recipe serves:

6

Units of Measurement:
main
1 (12-15 lb) whole packer brisket
2/3 Cup Butcher BBQ Prime Brisket Injection
2 Cup water
2 Tablespoon Canola oil
1 1/2 Cup apple juice
1/2 Cup Traeger Prime Rib Rub
1/2 Cup Traeger Coffee Rub
2 Tablespoon freshly ground black pepper
This recipe serves:

6

Units of Measurement:
main
1 (12-15 lb) whole packer brisket
2/3 Cup Butcher BBQ Prime Brisket Injection
2 Cup water
2 Tablespoon Canola oil
1 1/2 Cup apple juice
1/2 Cup Traeger Prime Rib Rub
1/2 Cup Traeger Coffee Rub
2 Tablespoon freshly ground black pepper

Steps

  • 1

    Trim the fat cap off the top of the brisket and remove all silverskin. Trim off any brown areas around the sides of the brisket. Make a long cut with the grain on the flat (thin) side of the brisket and a short cut again on the flat to show the direction of cuts after cooking. Trim the bottom fat cap to about 1/4 inch thick.

  • 2

    In a large liquid measuring cup, combine the Butcher BBQ Prime Brisket Injection and water. Use a meat injector to inject the mixture into the brisket with the grain in a checkerboard pattern. Rub the entire brisket with canola oil, then spritz with apple juice and let sit for 30 minutes. Reserve the remaining injection mixture.

  • 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

    In a small bowl, combine the Traeger Prime Rib and Coffee Rubs. Season the brisket with the rub mixture, then sprinkle the black pepper over the top.

  • 5

    Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side down. Close the lid and cook until the internal temperature reaches 150-160°F, 8-12 hours, spritzing with apple juice every 30-45 minutes after the first 3 hours.

    180 ˚F / 82 ˚C

    160 ˚F / 71 ˚C

    12:00

    Super Smoke

  • 6

    Remove the brisket from the grill and increase the grill temperature to 225°F.

    225 ˚F / 107 ˚C

    Super Smoke

  • 7

    Wrap the brisket in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the remaining injection mixture into the foil packet, then seal closed. Return the wrapped brisket to the grill and re-insert the probe. Cook until the internal temperature reaches 204℉, 3-4 hours more.

    225 ˚F / 107 ˚C

    204 ˚F / 96 ˚C

    04:00

    Super Smoke

  • 8

    Remove the brisket from the grill and wrap in a towel. Place in an airtight cooler to rest for 2 hours.

  • 9

    When ready to serve, transfer the brisket to a large cutting board. If desired, reserve the accumulated injector mixture from the foil packet and separate the liquid from the fat. Slice the brisket against the grain into pieces about the width of a pencil and serve with the reserved juices. Enjoy!

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