Smoked Beef Brisket
Servings: 4
Preparation Time: 15 min
Cooking Time: 24 Hrs
Ingredients
- 1 Beef Brisket (Size Determines Cooking time.)
- Rub (Flavor of your Choice) or Ground Black Pepper
- Garlic Powder
- Beef Broth (Room Temperature)
Instructions
- Thaw Brisket
- Preheat Pellet Smoker to 175F.
- Trim Excess Fat from Brisket & Pat Dry
- Put Rub all over top and bottom of Brisket
- Insert Probe into the thickest Part of the meat
- Place the Brisket on the Traeger, I place the thickest part on the left (Hotter side)
- Cook until Internal Temperature is 160F (10-15HRS) I have smoked 6lb Brisket in 10 HRS and 13lb in 14.5 HRS.
- Preheat Oven to 225F (This could also be completed on the Traeer, but is not necessary)
- Double Wrap Brisket with Foil and place in large enough pan. Open Foil Wrap and pour in Beef Broth (This works best if the Broth is room Temperature.)
- Cook the Brisket an additional 7-10 HRS until the Internal Temperature is 204F.
More
This recipe started with the Trager Brisket Recipe. I just simplify the Rub. I also finish the Brisket in the Oven, as it will not cause a change in flavor after the Brisket is wrapped.
