For details please review the terms of the Privacy Policy. Low and slow makes for brisket perfection. Dissolve salt and sugar when to wrap brisket 6 quarts boiling water.
Add 6 cups ice then let it cool. Place the brisket in the brine and cover. Leave brine in the refrigerator overnight. Remove the brisket from the brine and pat it dry with a paper towel.
Sprinkle evenly with Traeger Beef Rub. Place the brisket on the Traeger, fat cap down and smoke for 3 hours. Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Remove the brisket from the grill and let it rest for 15 minutes before slicing against the grain. The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece. Log In to your account to view and add notes to this recipe. This full packer comes packed with flavor from a homemade brine because there’s nothing better than brining beef.
This is how to brine and smoke a brisket. Cooking on the grill just got better. Dissolve salt and sugar in water, add ice, then let it cool. Raised in the Kitchen is available now! The bold and juicy flavor of Smoked Brisket is everything!
We have the perfect smoked brisket recipe that is flawless every time! Smoked brisket is my go-to at any BBQ joint! Seriously, you know the quality of a BBQ restaurant by how good their brisket is. This post is a collaboration with Beef. I received compensation, but all opinions are my own. A photo of perfectly smoked brisket sliced and sitting on a wooden cutting board with bottles of BBQ sauce laying next to it. Smoked Brisket on a Traeger Admit it, no other protein does it quite like beef.
Beef tastes amazing, and that taste belongs on my table. When you start with such a delicious high-quality protein, the culinary possibilities are endless! Add a wood pellet smoker into the mix and then you have the best beef on the globe. Brisket is a huge cut of beef and can be quite expensive, so we want to make sure you smoke it to perfection. The smoker makes it so easy, and the quality is top shelf! Let’s start with what this meat is that we are smoking. Brisket is a cut of beef from the breast or lower chest of a cow.
It is one of the toughest cuts of beef, but when it is smoked, braised, or slow roasted, it renders into juicy, tender and flavorful beef bliss. Note that there is a lean side and a fatty side to brisket, and you need both to make the perfectly smoked brisket that we are after. The lean side of the brisket has a tighter grain and is harder to make tender. This is where we divide the men from the boys in the smoking world. Making that lean side melt in your mouth is when you know you’ve reached the peak of brisket perfection.