How to Cook the Best Brisket Recipe on Your Traeger Grill

The blog post from Traeger Grills provides a detailed recipe for a Texas-style smoked beef brisket by Doug Scheiding. This recipe emphasizes the traditional methods of smoking a brisket, including injecting, seasoning, and slow-smoking over cherry wood to achieve a tender, flavorful result.

Ingredients and Preparation

• Main Ingredients: A whole packer brisket (12-15 lbs), Butcher BBQ Prime Brisket Injection, canola oil, apple juice, Traeger Prime Rib Rub, Traeger Coffee Rub, freshly ground black pepper.
• Preparation:
  1. Trim the brisket, removing excess fat and silverskin.
  2. Inject the brisket with a mixture of Butcher BBQ Prime Brisket Injection and water.
  3. Rub the brisket with canola oil and spritz with apple juice.
  4. Season with a mix of Prime Rib and Coffee Rubs, and sprinkle black pepper.

Cooking Process

1. Initial Smoking: Preheat the Traeger grill to 180℉ with the Super Smoke feature. Place the brisket fat-side down and smoke until the internal temperature reaches 150-160°F, spritzing with apple juice every 30-45 minutes.
2. Wrapping and Final Smoking: Increase the grill temperature to 225°F. Wrap the brisket in foil with the remaining injection mixture, and continue cooking until the internal temperature reaches 204℉.
3. Resting: Wrap the brisket in a towel and let it rest in a cooler for 2 hours.
4. Serving: Slice the brisket against the grain and serve with the reserved juices.

Texas-Style Smoked Brisket

Texas-style smoked brisket is a beloved staple in barbecue culture, known for its rich, smoky flavor and tender texture. Achieving the perfect brisket requires a blend of art and science, meticulous preparation, and patience. Here’s a comprehensive guide to mastering this culinary delight, inspired by Doug Scheiding's renowned recipe.

Preparation

A successful brisket begins with the right preparation. Selecting a whole packer brisket, preferably between 12 to 15 pounds, is crucial. This cut includes both the flat and point, ensuring a balance of meat and fat for optimal flavor.

1. Trimming: Remove excess fat, leaving about a quarter-inch on the cap. This step is essential to prevent the brisket from becoming overly greasy while still retaining moisture during the long smoking process.
2. Injection: Prepare a mixture of Butcher BBQ Prime Brisket Injection and water. Injecting the brisket enhances its juiciness and infuses it with flavor deep into the meat fibers.
3. Seasoning: Coat the brisket with canola oil, then apply a generous rub of Traeger Prime Rib and Coffee Rubs. The combination of these rubs provides a savory and slightly sweet crust that complements the smoky undertones.

The Smoking Process

Smoking a brisket is a low-and-slow affair, requiring consistent temperature control and attention to detail.

1. Initial Smoking Phase: Set your smoker to 180℉, using cherry wood pellets for a subtle, sweet smoke flavor. Place the brisket fat-side down and smoke until the internal temperature reaches 150-160°F. During this phase, spritz the brisket with apple juice every 30-45 minutes to maintain moisture and add a layer of flavor.
2. Wrapping and Continued Cooking: Once the brisket reaches the desired temperature, wrap it in heavy-duty aluminum foil, pouring the remaining injection mixture inside. Increase the smoker temperature to 225°F and cook until the internal temperature hits 204℉. This wrapping technique, known as the Texas crutch, helps accelerate the cooking process while retaining moisture.

Resting and Serving

After the brisket reaches the target temperature, it's crucial to let it rest. Wrap the brisket in a towel and place it in a cooler for about 2 hours. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

When ready to serve, slice the brisket against the grain to ensure tenderness. The slices should be about the width of a pencil. Serve with the reserved juices from the foil packet, which can be separated from the fat for a richer taste.

Conclusion

Mastering Texas-style smoked brisket requires dedication and practice. By following these steps and understanding the importance of each phase in the smoking process, you can achieve a brisket that is tender, flavorful, and worthy of any true Texan barbecue. Whether you’re a novice griller or an experienced pitmaster, this guide provides the insights needed to perfect your brisket-smoking skills. Enjoy the journey and the delicious results!