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Brine: In a large stockpot or food-safe pail, combine water, beer, kosher salt, brown sugar, and curing salt. Stir with a long-handled spoon until the salt and sugar crystals have dissolved.
Add the pickling spice, onion, and garlic. Transfer the brine to the refrigerator.
Add the meat to the brine and weigh it down so the meat is completely submerged. Brine the brisket for 3 to 4 days, stirring once daily.
Remove the brisket from the brine, discarding brine. Rinse the brisket thoroughly under cold running water. Sprinkle with prime rib rub seasoning.
When ready to cook, start the Traeger on Smoke, lid open, until fire is established (about 5 minutes). Set Traeger to 250 degrees F and preheat for 10 to 15 minutes.
When grill is to temperature, place beef brisket directly on the grill grate and cook until meat reaches an internal temperature of 160 degrees F (about 4-5 hours).
Wrap in a double layer of foil and add 1 ½ cup water to the meat. Place back on the Traeger until meat reaches an internal temperature of 204 degrees F (about 3-4 hours).
Let rest for 30 minutes. To serve, carve the meat across the grain into 1/4-inch slices and transfer to a platter or plates. Enjoy!