Smoked Brisket with Burnt Ends

When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.

Trim the the excess fat and silver skin from the brisket. Make sure to remove any hard pieces of fat, as they will not render off during the cooking process. Trim the fat on the bottom of the brisket to 1/4 inch thick.

Using a sharp boning knife, cut between the flat and the point to expose the point meat so it can absorb smoke. You do not need to completely separate the muscles.

Season brisket liberally with Holy Cow BBQ Rub on all sides.

Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and cook until the internal temperature reaches 160°F.

Remove the brisket from the grill and wrap in a double layer of non-waxed butcher paper or aluminum foil.

Return the wrapped brisket to the grill and re-insert the probe. Close the lid and continue to cook until the internal temperature reaches 195°F. The brisket is not completely done at this point, but we need to separate the point to make burnt ends.

Unwrap the brisket and fully separate the point from the flat. Rewrap the flat and return it to the Traeger. Close the lid and continue smoking until the meat is probe-tender and the internal temperature reaches about 203°F.

Remove the brisket from the grill and transfer to an empty cooler to rest for at least 1 hour to let the juices redistribute. After resting, slice the flat against the grain into 1/4-inch-thick slices.

While the flat rests, make the burnt ends: Cut the point into 1-inch cubes and place in the aluminum pan. Season with more Meat Church Holy Cow BBQ Rub and toss to coat, then cover with Traeger Sweet & Heat BBQ Sauce, tossing to coat evenly.

Place the pan on the grill grates, close the lid, and cook until the BBQ sauce has reduced and caramelized, 1-2 hours. Let cool for a few minutes before serving. Enjoy!