Texas-Style Smoked Beef Brisket by Doug Scheiding

Ingredients

Steps

• 1

  Trim fat cap off the top of brisket and remove all silverskin. Trim off any brown areas such as on the side 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 direction of cuts after cooking. Trim bottom fat cap to about 1/4 inch thickness.

  Add A Note

  Ingredients

  • 1 (12-15 lb) brisket

• 2

  Combine Butcher BBQ Prime Brisket Injection and water. Inject into the brisket with the grain in a checkerboard fashion. Rub entire brisket with canola oil then spritz with apple juice and let sit for 30 minutes.

  Add A Note

  Ingredients

  • 2/3 Cup Butcher BBQ Prime Brisket Injection

  • 2 Cup water

  • 2 Tablespoon canola oil

  • 1 1/2 Cup apple juice

• 3

  Combine both Traeger rubs and season brisket liberally. Season the top with the black pepper.

  Add A Note

  Ingredients

  • 1/2 Cup Traeger Prime Rib Rub

  • 1/2 Cup Traeger Coffee Rub

  • 2 Tablespoon ground black pepper

• 4

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

  Grill: 180 ˚F

  Add A Note

  Ingredients

  • 1/2 Cup Traeger Prime Rib Rub

  • 1/2 Cup Traeger Coffee Rub

  • 2 Tablespoon ground black pepper

• 5

  Place brisket directly on the grill grate and cook 8 to 12 hours fat side down. Spritz with apple juice every 30 to 45 minutes after the first 3 hours.

  Grill: 180 ˚F

  Probe: 160 ˚F

  Add A Note

• 6

  After 8 hours, begin taking the temperature by inserting about two-thirds of the way up into the thickest part. It should register between 150℉ to 160℉. Once the brisket registers 160℉, wrap with two sheets of aluminum foil leaving one end open. Pour in remaining brisket injection and seal foil packet. Increase the temperature on the grill to 225℉ and place wrapped brisket directly on grill grate. Cook for another 3 to 4 hours until internal temperature registers 204℉.

  Grill: 225 ˚F

  Probe: 204 ˚F

  Add A Note

• 7

  Remove from the grill and place in a cooler wrapped in a towel to rest for at least 2 hours. When ready to serve, cut slices about the thickness of a pencil against the grain. If desired, separate cooking liquid from fat and pour juices over cut slices of brisket. Enjoy!

  Add A Note