Beer Braised Brisket

Beer Braised Brisket

This is a perfect dish for a cold winter’s night. Serve with bread or potatoes roasted separately on your Traeger.

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  • 1 4- to 5-pound brisket flat, trimmed of excess fat
  • Traeger Prime Rib Rub, or coarse salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 8 large carrots, peeled and cut into 1-1/2 inch pieces, divided use
  • 2 medium onions, peeled and cut into wedges
  • 2 cloves garlic, minced
  • 4 cups beef broth, plus more if needed
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • Salt and coarsely ground black pepper


Generously season the brisket with the Traeger Prime Rib Rub. On the stovetop over medium-high heat, heat a Dutch oven or covered flat-bottomed roasting pan. Add the oil, and wait for it to shimmer. Add the brisket, and sear on both sides until it develops nice brown color. (Do not let it burn.) Add half the carrots, reserving the other half. Add the onions and garlic. Whisk the tomato paste, Worcestershire, and thyme into the beef broth and add to the brisket, along with the beer.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F (Medium) and preheat, lid closed, for 10 to 15 minutes.

Cover the Dutch oven or roasting pan (use foil if you don’t have a lid) and place on the Traeger. Roast for 2-1/2 hours. Turn the meat over and add the remaining carrots. Continue to roast until the meat is tender and the carrots added at the 2-1/2 hour mark are cooked through, 2 to 3 hours more.

Carefully transfer the brisket and the firmer carrots to a platter, leaving the liquid and softer vegetables behind. Make the gravy: Skim the fat from the juices and discard. In batches, transfer the juices with the soft vegetables to a blender jar, making sure the jar is no more than half full. Fold a towel over the lid and hold down, preferably with your hand protected by an oven mitt. Blend the juices and vegetables until fairly smooth. Taste for seasoning, adding salt and pepper if needed. Add additional beef broth if you prefer a thinner gravy.

Slice the brisket and drizzle with the gravy. Serve the remaining gravy on the side.