- 4 - 6 lbs. flat cut brisket
- olive oil
- Worcestershire sauce
- Traeger Beef Rub
- Traeger Chicken Rub
- Traeger Blackened Saskatchewan
Rub sauces and seasoning into the meat. fill an aluminum pan with water and olive oil and place on top of the drip pan, under the grill grate, to create steam. Start your Traeger on smoke with lid open for 5 minutes to get started. Place brisket on grill and leave on smoke for 12 hours, or until internal temperature of the meat reaches 180. Remove from grill and double wrap tightly with beef broth in foil. Place back on grill. After 2 hours, or once internal temperature of the meat reaches 190 degrees.
Remove from grill and let rest for 15 minutes. Slice and serve with your favorite Traeger BBQ sauce.