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For a 6 to 8 lb brisket, plan for 8 to 12 hours of cook time, roughly 90 minutes per pound. A remote probe thermometer is critical to use for brisket.
Coat brisket liberally with preferred rub, Traeger Beef Rub, Prime Rib Rub, or salt & pepper.
Wrap in plastic wrap. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.
Allow plenty of time for cooking.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave temperature set to Smoke, and pre-heat, lid closed for 10-15 minutes.
Place brisket fat side down on the grill grate, insert thermometer probe and smoke for 4 hours.
After 4 hours, turn grill up to 250 degrees F. When internal meat temperature reaches 160 degrees F, remove brisket from the grill and wrap in foil. Do not remove thermometer probe.
Place foiled brisket back on grill and cook until internal temperature reaches 204 degrees F.
Remove brisket and allow to rest in the foil for at least 30 minutes.
Combine mustard, ketchup, Traeger BBQ sauce, Mayo and chopped pickles to make special sauce.
Smear sauce on buns. Slice Brisket after resting and place on buns with iceberg lettuce and extra pickles. Enjoy!
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