Briskets are tricky 'lil devils that take hours of trial and error to perfect and master. (ONE brisket alone can take 12 hours all by itself!...definitely worth it, though.) Our recipe experts have done the legwork for you and compiled nothing but the best brisket recipes. Although they are all delicious, and deserve a page in your recipe book, your life will be incomplete if you do not try the Brisket with a Mustard Slather. Prepare yourself to be amazed. Somewhere between the mustard/molasses slather and the bacon wrap lies the secret to what makes this brisket so outrageously flavorful and filled with yummy juices. You've just got to taste it for yourself.
PREP TIME: 5 minutes
COOK TIME: 5 to 6 hours
RECOMMENDED PELLETS: Hickory, Oak or Pecan
1 brisket flat, 5 to 6 pounds, fat trimmed to 1/4-inch
Traeger Prime Rib Rub, or your favorite barbecue rub
1/2 cup yellow or brown mustard
2 tablespoons dark molasses
1 tablespoon Worcestershire sauce
8 to 10 strips of bacon
Traeger Regular BBQ Sauce or your favorite barbecue sauce
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Season the brisket on all sides with the Traeger Prime Rib Rub.
In a small bowl, combine the mustard, molasses, and Worcestershire sauce.
Apply the mustard slather evenly over all surfaces of the brisket.
Place the brisket, fat side down, directly on the grill grate. Drape the top with the bacon slices. Smoke for 1 hour.
Increase the temperature to 225 to 250 degrees F. Continue to cook the brisket until the internal temperature reaches 165 degrees F, approximately 3 hours.
Tightly wrap the brisket in a double layer of heavy-duty foil. Return to the grill and continue to cook until the internal temperature reaches 190 degrees F.
Transfer the foiled brisket to an insulated container and cover it with thick clean towels (old beach towels work well) or several layers of newspapers. Allow the brisket to rest for at least 1 hour, preferably several hours.
Remove the brisket from the foil, saving any cooking juices. (If desired, you can stir some of the juices into the barbecue sauce.)
Discard the bacon. Using a sharp knife, cut the brisket into 1/4-inch slices against the grain.
Shingle on a warm platter and drizzle with some of the reserved cooking juices. Serve barbecue sauce on the side.