smoked brisket on the traeger

You picked out the perfect Prime Packer Brisket on the Traeger and now it’s time to impress the friends and family with some serious smoked meat.  Brisket is one of the most rewarding bbq items, but it takes some time, and whole lot of patience.  So, grab the Rub A Dub, your trusted filet knife and settle in, it’s worth every minute, well hour, okay many hours.


Yield: Serves 12-14 people
Prep time: 20 Minutes (trim, season, store)
Cook time: 10-12 Hours

Measure       Ingredient                                       Prep Notes  
13-15 lb         Brisket, Whole, Packer                    Prime grade
½ Cup             Rub A Dub Seasoning                     or to taste

Brisket Spray Injection Recipe
2 Tbsp            Honey                                                                                   
32 oz             Stock, Beef                                            slightly warmed                             
                       Butcher Paper                                   Traeger or Peach paper

Brisket Spray / Injection Directions:
Mix Together Honey and Beef stock
Place into trigger sprayer or pump sprayer
Save about 1.5 cups for injection
Brisket Prep Directions:
Remove brisket from package and pat dry with paper towels
Trim silver skin on top and bottom of brisket and remove completely
Pay attention to deckle fat and trim accordingly to remove
Do not season in that pocket, instead lay the point down and season on the top
Trim fat around the edges to 1/8” or less
Trim any grey or discolored meat (due to oxidation) from around the edges
Trim any off pieces around the edge or thin pieces that will burn or dry out
See trimming photos we have posted with this recipe
Remove the Point, leaving just the brisket flat
Trim fat cap on top to 1/8” thickness or less (less fat will result in more smoke ring, better bark)
Place brisket in a large disposable aluminum pan, pay attention to the way the grain/fibers are running
Season the meat side with a generous dusting of Rub A Dub
Season the fat side with a generous dusting of Rub A Dub
Inject in multiple sites with the brisket injection, using an injection needle
Cover the pan with plastic wrap and place into your fridge
Let rest in the fridge for 10-12 hours to help draw in some of the rub flavor and settle the injection juices

Brisket Cooking Directions:
Pre Heat your Traeger to 250 degrees
Loaded with Texas Beef Blend Pellets
Adjust smoke to desired level if using Traeger Ironwood or Traeger Timberline
Place the brisket FAT SIDE UP on the grill grate
Load your probe – Traeger probe, iGrill2 or other wireless probe
Load probe into thickest part of the point/brisket
Smoke until brisket reaches an internal temp of 160-165 degrees
Spray with Brisket spray every hour for the first 4-5 hours
When brisket reaches 160-170 degrees double wrap in butcher paper
BEFORE WRAPPING - Spray with brisket spray, heavily, on both sides
Return to the grill
Turn up the heat to 300 degrees
Continue to cook for an additional 2-3 hours
Until brisket reaches a temp of 203-204 degrees internal
Once brisket has reached temp, place wrapped brisket into a small cooler and let rest for 30 minutes to 1 hour
Remove brisket from the cooler, after resting – be sure to clean the cooler well and leave open to air out and breathe
Slice brisket against the grain, sauce on the side and enjoy.

Brisket Burnt Ends Tip
Save the brisket point, Cook it the same as the brisket, then when temp hits 203 degrees, cube it, season and sauce, place into a medium aluminum pan, return to the smoker at 300 degrees for 35-40 minutes. ENJOY!!!
Or if cooking the whole packer, slice of the point after cooking. Cube, season and sauce, place back onto the grill and cook until tacky and glazed.  Enjoy those juicy nuggets of happiness

Grills / Grill Gear Used:
Traeger, Pro780 Ace SKU - 8016780
Thermometer, Digital, Instant Read Ace SKU – 8686818
Thermometer, Digital, iGrill2 Ace SKU – 8531519
Pellets, Texas Beef Blend Ace SKU – 8013983


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