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For cooking the perfect brisket this recipe is 100% foolproof. With a combination of slow and low cooking as well as a long braise in its juices, it is a perfect winner.
Ingredients
Units Scale
- 1 cup beef broth
- 1 (4-6 lb) flat-cut brisket
- BBQ sauce of your choice for serving
- Brisket blend pellets
For the sauce
- 1 teaspoon Traeger blackened Saskatchewan rub
- 1 teaspoon Traeger chicken rub
- 1 tablespoon Traeger beef rub
- 1 tablespoon Worcestershire sauce
Instructions
- To make the sauce whisk the Worcestershire sauce, blackened Saskatchewan, beef, and chicken rubs together in a bowl.
- Rub sauce over brisket.
- Preheat the Traeger to 180℉ with the lid closed. If available use super smoke.
- Next, insert the probe into the thickest part of the brisket. Put the brisket on the grill grates. With the lid closed cook for 5-7 hours until the internal temperature reaches 160℉.
- Take the brisket off the grill and increase the temperature to 225℉. Then wrap it in a double layer of tin foil, keeping one end open, then pour the beef broth in, and seal it closed.
- Re-insert the probe and put the brisket back on the grill. Cook for another 4-5 hours until the internal temperature reaches 204℉.
- Take the brisket off the grill and allow it to rest for 30 minutes in the foil. Unwrap, slice, and serve with your favorite BBQ sauce.
- Prep Time: 15 minutes
- Cook Time: 12 hours