00743 traeger brisket 40 C 11 55. 007431 69 40 69 C 47.
Smokey, fall apart, melt in your mouth, so delicious smoked beef brisket. It could very easily be the best part of the weekend. Time to try this Traeger Brisket recipe. One of my favorite parts is the thick tasty bark that develops on a brisket from the long smoke. It adds flavor but also helps keep all those lovely juices inside to cook and break down the brisket. Low and slow is the name of the game here.
Using my Traeger Grill to not only hold a constant temperature but to also monitor the internal temperature of the brisket makes this pretty easy. Whole smoked brisket resting unwrapped in butcher paper. Step One – Trim the brisket. How to Trim a Brisket When you purchase a large whole packer brisket, you have to spend some time trimming the fat from the edges, and the big piece of fat that divides the flat from the point. If you want to learn more about the differences between the flat and the point click here. I started with a 13 pound brisket and I probably had to trim off about 2 to 3 lbs of fat.
Step Two – Season the brisket. I wanted to make this one very easy and highlight the flavor of the meat without going too crazy with seasonings and rubs. I mixed equal amounts of freshly ground pepper, sea salt, and garlic powder. This is a very thick piece of meat. The easiest way to season the brisket is to lay it in a tray and massage all of the seasonings all over it. If you need to make more seasoning go ahead, you want the whole outside to be nicely coated.
Take some care to massage the seasoning into the sides, and all the nicks and crannies of the meat. After I seasoned the brisket, I put it back in the refrigerator for several hours. Meat absorbs smoke better when it is cold and after trimming the brisket and seasoning it, it had been out of the fridge for about 20 minutes of prep time. It also gives more time for the seasoning to permeate the meat in this Traeger brisket recipe.
How to Smoke a Beef Brisket Wood selection is a personal choice. Some prefer a certain type of mix over others. I went with Traeger pecan pellets for this brisket. Once the grill reached temperature, I placed the brisket on the grill with the fat side up. This allows the fat as it melts, to slowly baste the brisket. F, this time fat side was down. I knew that if I come to check it at close to that, I would be able to hit a few different spots with my meat thermometer to ensure evenly cooked throughout the whole brisket.
Step Four – Let it rest. F throughout, remove from the smoker, wrap it in a towel and place it in a cooler to rest. Let it rest for at least two hours. We were bringing this brisket to a friend’s house for dinner, it ended up resting in the cooler for about 4 hours and was perfectly hot, delicious, and moist when it came time to slice and serve. Traeger Brisket Tips When slicing the brisket, always slice against the grain. I started by slicing the flat, when I got to the point, the grain changes. You then just turn it 90 degrees and continue to slice.
You can use bbq sauce and mop sauce on the brisket if you want. Wrapping the brisket allows you to retain moisture if you want to forgo the sauce as I did. Smoking a brisket on a pellet grill might catch some flack from die-hard pit bosses, but if you are looking for delicious brisket and don’t want to tie up your whole weekend making dinner, you have to smoke your brisket on the Traeger. How to serve Treager Brisket I served this naked, no bbq sauce or gravy. It was the main course and we served it with our smoked cheesy potatoes, smoked cauliflower, or grilled broccoli. If you are looking for an easy smoked brisket recipe that you can use your pellet grill or Traeger grills to complete, this is the recipe for you.
Season the meat with salt, pepper, and garlic powder. Be sure to massage the seasoning into every side and crack on the brisket. Once seasoned, let the brisket rest in the refrigerator for at least two hours. Once it is preheated, place the brisket on with the fat side up. Let it rest for at least 2 hours.