It doesn’t get much better than this full packer. Covered in Traeger Prime Rib Rub, injected for even more flavor, and sauced with a Texas Spicy & Apricot combo, this brisket will knock your socks off. Get smokin’ with our how-to guide below.
- 1 1/2 cups room temperature low sodium beef broth
- 1/4 cup Butcher's BBQ Prime Brisket injection
1. Start with fat cap facing up and pat the brisket dry with a paper towel.
2. Trim fat cap until you have an even 1/4-inch layer.
3. Flip brisket over and trim off all fat and silver skin from the top. 4. Remove the large chunk of hard fat found where the flat and point connect.
5. Cut down until you start to hit the meat (this fat doesn’t add flavor and will not render). 6. Trim the edges of your full packer to shape as needed. Keep the shape uniform to best ensure even cooking.
7. Trim extra fat off top.
Mix Butcher's BBQ injeection and low sodium beef broth. Start at the end of the flat and inject every inch following a 1” checkerboard pattern across the entire brisket. Inject the point randomly throughout. Once the entire brisket is injected, rub the injection juices seeping out of top across the brisket. This will help the seasonings to adhere properly.
1. Flip brisket so fat cap side is up and start seasoning with rub.
2. Shake rub starting on edges, then move across fat cap. 3. Flip over meat side up and shake seasoning across top.
4. Let brisket sit with rub for 1 hour, refrigerated, to allow rub to set.
1. Preheat Traeger to 225°F and activate the Super Smoke setting if you have a Timberline WiFIRE enabled grill. 2. Place brisket directly on grill grate. Insert temperature probe into the center of the flat about ½” deep. 3. When brisket internal temp hits 160°F, or when the bark has developed, remove and wrap tightly with a few layers of butcher paper. 4. Increase Traeger temperature to 275°F and place wrapped brisket on grill. 5. Continue to cook until an internal temp of 204°F is reached in the thickest part of the flat. 6. Remove brisket and let it rest on counter, still wrapped, for 10 minutes. 7. Wrap brisket with plastic wrap on top of the butcher paper. Let it rest in an insulated cooler for 1-4 hours. 8. Remove brisket from wrappings and glaze with sauce. 9. Cut brisket against the grain in slices and serve the point cubed with additional BBQ sauce.