Learn you can smoke Traeger Brisket like a boss with this easy-to-follow and detailed Smoked Traeger Brisket recipe. Smoked brisket from Traeger is succulent, juicy and incredibly flavorful. Are you curious about the most delicious aspect? Your Traeger will take care of everything! Serve the brisket with my tasty Chipotle-smoked Mac and Cheese for a delicious combination!
Why This Recipe Works
This Traeger Brisket Recipe is the BOMB! While there are a few steps you need to follow, we’re going let the Traeger complete the majority of the job. The concept to make this from our good friend, Dave who is a self-proclaimed Brisket master. But I decided to alter the recipe somewhat. It’s my way of doing things!
I like the idea that we are able to allow the Traeger to play its game while we fantasize about smoking Brisket. If you’re not one of the dedicated folks (like Dave) who wants to stay up all night and watch your brisket being cooked. If that’s the case, respect! If you’re feeling up it’s possible to spray the brisket that you smoke with apple juice every hour , or two.
For those of us who aren’t we could wake up each day to the delicious aroma of Traeger smoking brisket. In addition, we’ll be aware that dinner will be taken well, as is breakfast and lunch the next day. Also, there will be leftovers of smoked brisket for the days to come!
For instance, you can add some slices of the brisket that you have left in your eggs for breakfast, or cut the brisket for delicious tacos with brisket. You can also make my incredible Brisket-stuffed Chile Rellenos!
Another option is to include some brisket slices to your sandwiches of grilled cheese. My favourite ways to make use of leftover brisket is to make the form of enchiladas.
If you’re looking for more ideas to make use of your Traeger Brisket Recipe leftovers Please let me know via the comments! I’ll keep the ideas flowing throughout the day!
What Goes Into This Recipe
BrisketThis recipe calls for 16-20 pounds of Brisket. If you choose to use smaller briskets, the time of cooking will have to be modified.
Rub — I prefer to use my most-loved rub for pork when I cook the Traeger Brisket recipe. But the Santa Maria Rub comes in an acceptable second. You can choose your favorite rub instead.
Apple Juice — Apple juice is used to spray the brisket as it’s smoking. It’s also possible to rub it over the brisket prior to seasoning it. Some prefer to inject applesauce into their meat prior to grilling the brisket. It’s to you.
Sauce I prefer to make a sauce by mixing the same amount of red wine vinegar as well as olive oil along with a few cloves of garlic that have been crushed. I apply this sauce liberally over the brisket, before adding seasoning.
How To Make This Recipe
Step 1
Remove any fat that is left on the brisket. Make sure to leave plenty of fat in the meat, as the fat will reduce and add flavor to the brisket. This will also prevent the brisket from drying.
Step 2
To create burnt ends, you need to separate your point from its flat (How to separate flat from point). If you don’t want to, leave the brisket as is. Mix olive oil, vinegar as well as crushed garlic. Apply a coating on each side of your meat with the mixture.
Step 3
Sprinkle the meat by seasoning it with Santa Maria Dry Rub Seasoning Pork Rub seasoning (my personal preference) or any other preferred seasoning. Wrap the meat in foil and allow it to rest in the refrigerator for at least 4-hours, however possibly longer.
Step 4
Bring the brisket up to the temperature of room prior to smoking it. When you go to bed, heat the Traeger up to 200deg F.
Tips: We typically begin marinating the meat early in the morning and place it onto the barbecue by midnight.
Step 5
Once the smoker is set to go, put the brisket on the grill with its fat side down. coat the brisket with apple juice. The probe should be inserted just a few inches deep into the fattest part of the meat. Adjust the probe’s temperature to 160deg F.
If you’d like to stay up late it is possible to spray the brisket in apple juice every hour until the temperature reaches 160 degrees F. If you do not, I am totally understanding.
Step 6
When the smoke has cooled and the Traeger Briskets their internal temperature rises to 160 degrees F (which is usually at the time of breakfast) spray the briskets by spritzing it with juice of an apple one more time. Then wrap the brisket in butcher’s paper. Put the brisket back onto the grill, but this time fat-side down.
Step 7
Smoke the Brisket in the Traeger until it is at 200deg F. This can take a couple of hours. As long as you extend your cooking time , the better. When the meat is cooked take it off the grill and allow it to sit for around an hour while covered.
Note to keep the brisket warm while you cook the ends that have been burned or until you’re ready serve it, you can keep it in coolers. To accomplish this you need to cover the meat (while it’s still wrapped in butcher’s wrapper) in an enormous beach towel and put it inside the cooler that is empty. Close the lid to preserve its temperature until it’s prepared to serve the brisket.
How to Make Burnt Ends
To make Burnt Ends cut the end (also known as”the deckle) into cubes, then toss them onto a aluminum tray. Pour the juices which have been accumulated in the butcher paper over the burned ends.
Then, mix the burned ends with your preferred barbecue sauce and put them back to the grill for another 15 minutes at 500 degrees F. Some prefer mixing honey or brown sugar with the burnt ends to increase caramelization.
Another alternative is to go slow and slow, instead of using the burning ends over high temperatures for a brief amount of time. If you decide to do this smoking the burnt ends in 225deg F for around 1-2 hours.
You haven’t experienced burned ends until you’ve had my burnt ends. They’re mixed with homemade pineapple and habanero sauce. Do you notice me? If you’re looking to give it a go Here is my Spicy and sweet Habanero Pineapple burned Ends recipe.
