beginners brisket - traeger

By jkelly117

Ingredients

• 1 6-pound brisket flat,
• trimmed
• Traeger Beef Rub, or
• your favorite barbecue
• rub
• 2 cups beef broth, beer,
• or cola
• 1/4 cup apple cider
• vinegar
• 2 tablespoons
• Worcestershire sauce
• Traeger Texas Spicy
• Barbecue Sauce, or your
• favorite barbecue sauce
• Hickory, Oak pellets

Details

Servings 10

Preparation

Step 1

? Season the brisket on both sides with
the Traeger Beef Rub. Make the mop sauce:
In a clean spray bottle, combine the beef
broth, beer, or cola with the vinegar and
Worcestershire sauce.
? When ready to cook, start the Traeger
grill on Smoke with the lid open until the
fire is established (4 to 5 minutes). Arrange
the brisket fat-side up on the grill grate and
smoke for 3 to 4 hours, spraying with the mop
sauce every hour. Set the temperature to 225
degrees F and continue to cook the brisket,
spraying occasionally with mop sauce, until
an instant-read thermometer inserted in the
thickest part of the meat reads 190 to 195
degrees F. (This will likely take 4 to 6 hours
more, or even longer. Be patient and don’t
rush the process.)
? Foil the meat and let it rest for 30 minutes,
preferably in an insulated container lined
with thick bath towels or newspapers so the
meat stays hot. Slice with a sharp knife across
the grain into pencil-width slices. Serve the
barbecue sauce separately on the side.

Brisket is a cut from between a steer’s forelegs. It is a muscle used frequently
by the animal, which explains its beefy flavor and its need to be cooked
low and slow for hours. Look for a brisket with a cap of fat at least 1/4-inch
thick. Allow more time than you think you’ll need as every brisket is different.
And always bring it to an internal temperature of 190 to 195 degrees F for
maximum tenderness. Baked beans are a great accompaniment.