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Bacon Wrapped Brisket with a Mustard Slather

Posted by Mary M. on December 5, 2013

Bacon Wrapped Brisket with a Mustard Slather

 

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.

 

BRISKET WITH A MUSTARD SLATHER

PREP TIME: 5 minutes
COOK TIME: 5 to 6 hours
RECOMMENDED PELLETS: Hickory, Oak or Pecan
SERVES: 6

INGREDIENTS

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

PREPARATION

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.

Bacon Wrapped Brisket with a Mustard Slather

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.

Bacon Wrapped Brisket with a Mustard Slather

Shingle on a warm platter and drizzle with some of the reserved cooking juices. Serve barbecue sauce on the side.

Bacon Wrapped Brisket with a Mustard Slather

Comments

12/10/2013 1:26:52 PM #

just wondering why you would discard the bacon - i can think of so many sides to put bacon cooked on a brisket

m936a2 United States

12/10/2013 2:02:05 PM #

Discard the bacon?!?!?!? Why in the name of everything holy would you EVER discard BACON?!?!?!? BLASPHEMY, BLASPHEMY I SAY!!!!!!!!! REPENT YOUR SIN HEATHEN AND PRAY FOR FORGIVENESS FROM SAINT EMRIL, PATRON SAINT OF PORK FAT!!!!!!!!!

Other than that it looks like a great recipe.

BigDaddyCool United States

12/10/2013 6:41:50 PM #

I have not done a brisket - and probably never will if it requires me to cook it all the way to 190 degrees.  Is that real?  Sounds like a piece of leather to me.

luvmoistmeat United States

12/11/2013 6:24:23 AM #

luvmoistmeat - Brisket is a tough cut of meat because it is a "working muscle."  Because it is a muscle that is in constant use, and supports a great deal of the cow's weight, it is loaded with connective tissue.  If you don't cook it to 190 degrees (or higher, depending on the individual cut), it will be extremely tough.  However, once the internal temp reaches that magic number of 190-195, the connective tissue breaks down, and you're left with an amazingly succulent, tender piece of meat.  Done correctly, brisket is probably my favorite beef dish.  When I cook it, it takes a good 12-13 hours, and it has to be baby-sat, but it's so, so worth it in the end.

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