Traeger Brisket
Ingredients
The rub
-
¼
c
kosher salt
-
¼
c
cracked pepper
-
2
tbsp
kosher salt
-
1
tbsp
paprika
-
1
tbsp
ancho powder
-
1
tbsp
cumin
-
1
tbsp
chipotle powder
-
1
tbsp
onion granules
-
½
tbsp
garlic granules
-
½
tbsp
black pepper
The brisket
-
1
whole
packer brisket (approximately 15 lbs)
Instructions
- Fill the hopper with high quality pellets, place a drip pan down, and heat the smoker to 225°F.
- Trim off any hard fat and cut the fat cap down to about ¼-inch in thickness.
- Cover the brisket thoroughly with your rub of choice and place the probe in the thickest part of the meat.
- When the internal temperature reaches between 165-175°F, wrap the brisket tightly in butcher paper and place it back on the smoker.
- Continue cooking until the brisket probes soft, between 195-203°F, then let it rest in a cooler.
- After resting for at least 1 hour and up to 4 hours, cut and serve the brisket.
Nutrition Facts (estimated)
Servings
10-12
Calories
300
Total fat
20g
Total carbohydrates
5g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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