Brisket is a cut from between a steer’s forelegs. It is a muscle used frequently by the animal, which explains its beefy flavor and its need to be cooked low and slow for hours. Look for a brisket with a cap of fat at least 1/4-inch thick. Allow more time than you think you’ll need as every brisket is different. And always bring it to an internal temperature of 190 to 195 degrees F for maximum tenderness.
- 1 6-pound brisket flat, trimmed
- Traeger Beef Rub, or your favorite barbecue rub
- 2 cups beef broth, beer, or cola
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- Traeger Texas BBQ Spicy Sauce, or your favorite barbecue sauce, for serving
1. Season the brisket on both sides with the Traeger Beef Rub. Make the mop sauce: In a clean spray bottle, combine the beef broth, beer, or cola with the vinegar and Worcestershire sauce.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the brisket fat-side up on the grill grate and smoke for 3 to 4 hours, spraying with the mop sauce every hour. Set the temperature to 225 degrees F and continue to cook the brisket, spraying occasionally with mop sauce, until an instant-read thermometer inserted in the thickest part of the meat reads 190 to 195 degrees. (This will likely take 4 to 6 hours more, or even longer. Be patient and don’t rush the process.)
3. Foil the meat and let it rest for 30 minutes, preferably in an insulated container so the meat stays hot. Slice with a sharp knife across the grain into pencil-width slices. Serve the barbecue sauce separately on the side.