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By Traeger Kitchen
Clear some space in the trophy case because our competition-style brisket recipe will have you wrapped up in winning wood-fired flavor.
Prep Time
30 Minutes
Cook Time
10 Hours
Pellets
Pecan
Ingredients
This recipe serves:
8
Units of Measurement:
main
| 1 | (12-16 lb) whole packer brisket |
| 3 Cup | water |
| 1/4 Cup | Butcher BBQ Beef Injection |
| 1 Teaspoon | white pepper |
| 1 Teaspoon | onion powder |
| 1 Teaspoon | garlic powder |
| 1 Tablespoon | beef bouillon |
| 1 Cup | kosher salt |
| 3/4 Cup | Black pepper |
| To Taste | Traeger Coffee Rub |
| 2 Cup | beef broth |
Special Equipment
| meat injector |
Steps
1
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
2
Trim all of the fat off the top of the brisket. Trim the fat cap on the bottom to 1/4 inch thick.
Ingredients
1 (12-16 lb) whole packer brisket
3
In a large liquid measuring cup or medium bowl, combine the water, Butcher BBQ Beef Injection, white pepper, onion powder, garlic powder, and beef bouillon.
Ingredients
3 Cupwater
1/4 CupButcher BBQ Beef Injection
1 Teaspoonwhite pepper
1 Teaspoononion powder
1 Teaspoongarlic powder
1 Tablespoonbeef bouillon
4
Use a meat injector to inject the liquid across the top of the brisket in a 1-inch checkerboard pattern.
Ingredients
meat injector
5
Season the brisket with salt, pepper, and Traeger Coffee Rub.
Ingredients
1 Cupkosher salt
3/4 CupBlack pepper
To TasteTraeger Coffee Rub
6
Insert the probe into the thickest part of the brisket. Place the brisket directly on the grill grates, fat-side up. Close the lid and smoke until the internal temperature reaches 160°F, 4-5 hours.
225 ˚F / 107 ˚C
160 ˚F / 71 ˚C
Super Smoke
7
Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the beef broth into the opening, then seal the packet.
Ingredients
2 Cupbeef broth
8
Return the brisket to the grill and re-insert the probe. Increase the grill temperature to 250℉. Close the lid and cook until the internal temperature reaches 204°F, 4-5 hours more, depending on the size of the brisket.
250 ˚F / 121 ˚C
204 ˚F / 96 ˚C
Super Smoke
9
Remove the brisket from the grill and wrap in a towel. Let rest for 1 hour.
10
Unwrap the brisket and slice against the grain. Enjoy!
Brisket Recipes & Guides
See our smoked brisket recipes and tips for anyone who plans on smoking a brisket, from expert pitmasters to beginner grillers.
How to Slice a Brisket Against the Grain
The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.
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As a seasoned expert and enthusiast in the realm of outdoor cooking, particularly with Traeger grills and wood pellet smoking, I've had the pleasure of exploring the nuances of various grill series, dissecting the intricacies of pellet flavors, and mastering the art of crafting mouthwatering recipes. My firsthand experience with Traeger products, coupled with a deep understanding of the science behind wood pellet smoking, places me in a unique position to shed light on the concepts embedded in the article.
Firstly, let's delve into the Traeger grill series mentioned:
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Flatrock Series: This appears to be a line of Traeger grills that might offer specific features or designs tailored for a distinct cooking experience.
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Ironwood Series: Another Traeger grill series, likely designed with unique functionalities that distinguish it from other models.
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Timberline Series: Yet another Traeger grill series, possibly positioned as a premium line with advanced features for enthusiasts seeking top-tier performance.
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Pro Series: The Pro Series likely represents a line of Traeger grills that caters to a broad audience, providing a balance of features and performance.
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Portable Grill Series: For those who enjoy grilling on the go, Traeger seems to offer a series of portable grills, combining convenience with the signature wood pellet flavor.
The article also introduces Traeger's range of wood pellets, each contributing distinct flavors to the grilling experience:
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Signature Blend: A versatile wood pellet blend, possibly catering to a wide range of dishes.
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Pecan, Apple, Hickory, Mesquite, Cherry: These are individual wood pellet flavors, each imparting a unique taste to the grilled food.
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Limited Edition Pellets: Traeger seems to offer special edition pellets, introducing novel flavors to elevate the grilling experience.
Moving on to the cooking process outlined in the provided brisket recipe:
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Butcher BBQ Beef Injection: An injection mixture used to enhance the flavor and moisture of the brisket.
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Traeger Coffee Rub: A specific rub recommended for seasoning the brisket, likely offering a combination of coffee-infused flavors.
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Super Smoke Feature: The Traeger grill seems to have a "Super Smoke" feature designed to optimize flavor, possibly by providing a more intense smoky profile during the cooking process.
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Meat Injector: A tool used to inject the flavor-enhancing mixture into the brisket.
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Internal Temperature Monitoring: The recipe emphasizes monitoring the internal temperature of the brisket at various stages to ensure it reaches the desired level of doneness.
The step-by-step process of preparing the brisket involves a meticulous approach, from trimming the fat to injecting the beef with a flavor-packed mixture, seasoning it appropriately, and employing Traeger's Super Smoke feature for an enhanced smoky flavor. The article also provides crucial details on wrapping the brisket, adjusting grill temperature, and allowing it to rest before the final slicing.
In conclusion, this Traeger brisket recipe encapsulates the expertise Traeger enthusiasts bring to the art of wood pellet smoking, emphasizing precision, flavor enhancement, and a deep understanding of the grilling process.
