CHEF'S BRISKET
You can’t mess up this brisket--we've created a bulletproof recipe & method for smoking the perfect brisket. Fire it up on a Friday night & feast like a king all weekend long.
Prep Time: 10 MINUTES
Cook Time: 8 HOURS
Pellets: HICKORY
Serves 8
MAIN
| 1 | (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch |
| 80 mL | Jacobsen Salt Co. Pure Kosher Sea Salt |
| 2 Tablespoon | garlic paste |
| 2 Tablespoon | onion powder |
| 80 mL | black pepper |
Steps
- Season the brisket the day prior to cooking. Mix salt, garlic, onion powder and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.
- When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.
- Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225℉ until the brisket reaches an internal temperature of 203℉, approximately another 3 to 4 hours, for a total of 8 to 10 hours smoke and cook time.
- Remove butcher paper or foil wrapped brisket from the grill and allow to rest for one hour.
- After resting, slice the brisket against the grain in 1/4 inch thick slices and serve.