Description
This Smoked Brisket on a Traeger delivers an irresistible smoky flavor with minimal effort. The blend of spices enhances the juicy brisket, making it a fantastic choice for gatherings or weekend feasts. Perfect for anyone seeking homemade, mouthwatering meals.
Ingredients
Scale
- 12 pound brisket
- 2 tablespoons kosher salt, coarse
- 1 tablespoon black pepper, fresh cracked
- 2 tablespoons dark brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons granulated garlic
- 1/3 cup apple cider, or apple juice
Instructions
- Trim off any silver skin or excess fat from the flat end of the brisket. Shape the large portion of fat and remove any loose meat and fat from the point.
- Square the edges for even cooking. Flip the brisket and trim the top fat cap to about 1/4 inch thickness. Mix the rub ingredients in a bowl and apply evenly over the brisket.
- Preheat the smoker to 225℉, using super smoke and preferred wood chips. Place the brisket with the pointed end facing the heat source. Smoke until the internal temperature reaches 165℉, about 8-9 hours.
- Spread a large piece of peach butcher paper on a work surface, place the brisket in the center, and spray with apple juice. Wrap the brisket, ensuring the seam is on the bottom.
- Maintain 225℉ in the smoker and continue to cook until the brisket's internal temperature reaches 202℉, which may take an additional 3-4 hours.
- Transfer the brisket to a cooler and let it rest for 2 hours before slicing to retain all the juices.
Notes
Ensure proper trimming for even cooking.
Resting the brisket is essential for achieving tender slices.
Using a meat thermometer is recommended for accurate temperature readings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg