There are several factors that go into the time, which is why monitoring the internal temperature is important. At 225F, it will take about 75 minutes per lb(give or take an hour or so). In my recipe, I was smoking a 13 lb brisket that I trimmed about 2 lbs of fat off. If you are looking for an easy smoked brisket recipe that you can use your pellet grill or Traeger grills to complete, this is the recipe for you. You really don't need much else when you have a perfectly cooked Traeger smoked brisket. A fresh garden salad is another great choice.
#BRISKET REST TIME MAC#
Another favorite is to serve the brisket with our smoked mac and cheese. It was the main course and we served it with our smoked cheesy potatoes, smoked cauliflower, or grilled broccoli. I served this naked, no bbq sauce or gravy. Smoking a brisket on a pellet grill might catch some flack from die-hard pit bosses, but if you are looking for delicious brisket and don't want to tie up your whole weekend making dinner, you have to smoke your brisket on the Traeger. Wrapping the brisket allows you to retain moisture if you want to forgo the sauce as I did. You can use bbq sauce and mop sauce on the brisket if you want. You then just turn it 90 degrees and continue to slice. I started by slicing the flat, when I got to the point, the grain changes. When slicing the brisket, always slice against the grain. We were bringing this brisket to a friend's house for dinner, it ended up resting in the cooler for about 4 hours and was perfectly hot, delicious, and moist when it came time to slice and serve. Once the brisket reaches 202☏ throughout, remove from the smoker, wrap it in a towel and place it in a cooler to rest. I knew that if I come to check it at close to that, I would be able to hit a few different spots with my meat thermometer to ensure evenly cooked throughout the whole brisket. The goal is to smoke the brisket to until the internal temperature reaches 202°-205☏. I reset the internal temperature probe alarm to 200☏. Once the brisket reaches 170☏, I wrapped it in butcher paper and set it back in the grill, still at 225☏, this time fat side was down. I figured it would take about 7 to 9 hours to reach that temperature. I then set the internal temperature probe alarm to 170☏. This allows the fat as it melts, to slowly baste the brisket.
Once the grill reached temperature, I placed the brisket on the grill with the fat side up. I filled up the pellet hopper and set the temperature for 225☏. I went with Traeger pecan pellets for this brisket. Some prefer a certain type of mix over others.
#BRISKET REST TIME HOW TO#
Step Three - Fire up the Smoker (in this case, Traeger Grill) How to Smoke a Beef Brisket It also gives more time for the seasoning to permeate the meat in this Traeger brisket recipe. Meat absorbs smoke better when it is cold and after trimming the brisket and seasoning it, it had been out of the fridge for about 20 minutes of prep time. Take some care to massage the seasoning into the sides, and all the nicks and crannies of the meat.Īfter I seasoned the brisket, I put it back in the refrigerator for several hours. If you need to make more seasoning go ahead, you want the whole outside to be nicely coated. The easiest way to season the brisket is to lay it in a tray and massage all of the seasonings all over it. I mixed equal amounts of freshly ground pepper, sea salt, and garlic powder. I wanted to make this one very easy and highlight the flavor of the meat without going too crazy with seasonings and rubs. I started with a 13 pound brisket and I probably had to trim off about 2 to 3 lbs of fat. If you want to learn more about the differences between the flat and the point click here. When you purchase a large whole packer brisket, you have to spend some time trimming the fat from the edges, and the big piece of fat that divides the flat from the point. Instead of having to constantly monitor the grill, I was able to set this Traeger brisket and listen for the temperature alarms while I get some other stuff accomplished. Using my Traeger Grill to not only hold a constant temperature but to also monitor the internal temperature of the brisket makes this pretty easy. Low and slow is the name of the game here. It adds flavor but also helps keep all those lovely juices inside to cook and break down the brisket.
One of my favorite parts is the thick tasty bark that develops on a brisket from the long smoke. It could very easily be the best part of the weekend. Smokey, fall apart, melt in your mouth, so delicious smoked beef brisket.
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