Smoked Brisket

Step

• 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

• 2

  For the Rub: Mix together garlic powder, onion powder, paprika, chili pepper, kosher salt and pepper in a small bowl.

  Ingredients

  • 2 Tablespoon garlic powder

  • 2 Tablespoon onion powder

  • 2 Tablespoon paprika

  • 2 Teaspoon chile powder

  • 1/3 Cup Jacobsen Salt or kosher salt

  • 1/3 Cup coarse ground black pepper, divided

• 3

  Season the brisket on all sides with the rub.

  Ingredients

  • 1  (12-14 lb) whole packer brisket, trimmed

• 4

  Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.

  160 ˚F / 71 ˚C

  Ingredients

  • 1 1/2 Cup beef broth

• 5

  Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.

  204 ˚F / 96 ˚C

• 6

  Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.