Traeger Barbecue Brisket
Crafted with the finest ingredients, Traeger’s brisket seasoning features garlic, onion, chile peppers, a hint of brown sugar and a mixture of aromatic spices. It takes the intimidation out of cooking a whole brisket, an impressive centerpiece that’s large enough for a cookout crowd.
Ingredients
- 2 cups (16 fl. oz./500 ml) beef broth
- 1/4 cup (2 oz./60 g) Traeger Barbecue Brisket Seasoning
- Kosher salt
- 1 whole packer brisket, about 15 lb. (7.5 kg), excess fat trimmed
Directions
Set the temperature on a Traeger wood pellet grill to 225°F (110°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes. (Hickory pellets are recommended.) For optimal flavor, use Super Smoke if available.
To make the beef broth injection, in a small bowl, stir together the broth, 2 Tbs. of the brisket rub and 2 Tbs. salt until the salt is dissolved. Place the brisket in a high-sided aluminum pan. Fill a meat injector with the broth mixture, then insert the needle parallel to the grain of the brisket. Pull the needle out as you press the plunger, holding your other hand over the spot where you are injecting to contain the excess liquid. Repeat to inject the remaining broth mixture, inserting the needle 1 inch (2.5 cm) apart in a checkerboard pattern over the entire brisket. Season the outside of the brisket with the remaining 2 Tbs. rub and 2 Tbs. salt.
Place the brisket, fat side up, directly on the grill grate, close the lid and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160°F (71°C), about 6 hours.
On a work surface, stack 2 pieces of aluminum foil or butcher paper that are large enough to wrap the brisket completely on all sides. Transfer the brisket to the center of the foil and wrap tightly.
Place the foil-wrapped brisket, fat side up, on the grill, close the lid and cook until the instant-read thermometer inserted into the thickest part of the meat registers 204°F (96°C), about 3 hours more.
Transfer the brisket to a carving board and make a small opening in the foil to let steam escape. After 10 minutes, close the opening and let the meat rest in the foil for 1 hour before slicing. Remove the brisket from the foil, cut into slices and serve. Serves 8 to 12.
Recipe courtesy of Traeger Grills