Trim all but about 1/4″ of the fat off of the fatty side. You don’t need much to keep the flavor. Rub it down with some kind of paste to help the rub to stick. You can use olive oil, maple syrup, etc. I like to use plain yellow mustard. Sprinkle on your favorite rub liberally.
Pre-heat your smoker to 325°. Smoke the brisket with full smoke for 2 hours.
Then put the brisket in a foil pan, add one box of beef stock, seal it up with foil and back on the smoker for another 2 hours or until the temp gauge goes in with very little resistance.
Remove from the smoker. Place in a cooler, cover with old towles and let it sit for AT LEAST an hour, two is better.
Slice against the grain and eat.
Look at the awesome smoke ring I got from my Traeger…
Check out the selection of Traeger’s and accessories with my friends at
Kimps Ace Hardware is our sponsor, and they have a great selection of Big Green Egg and Traeger products and accessories. 2548 Glendale Ave, Green Bay. DISCLOSURE: Kimps Ace Hardware has paid to sponsor this blog post and have provided a Traeger smoker for the use of this blog.
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