Texas StyleSmoked Beef Brisket by Doug Scheiding
Prep time 30 mins
Cook time 11-18 hrs|
Hardwood Texas Beef Blend
This is the best way to smoke a brisket. One worthy of any true Texan. This full packer is injected with Butcher’s prime, sprayed down with apple juice, rubbed with a prime rib and coffee rub mix, topped with black pepper and smoked over oak wood.
Trim fat cap off the top of brisket and remove all silverskin. Trim off any brown areas such as on the side of the brisket.
Make a long cut with the grain on the thin side (flat) of the brisket and a short cut again on the flat to show direction of cuts after cooking. Trim bottom fat cap to about 1/4” thickness.
Combine Butcher’s BBQ Prime Brisket Injection and water. Inject into the brisket with the grain in a checkerboard fashion.
Rub entire brisket with canola oil then spritz with apple juice and let sit for 30 minutes.
Combine both Traeger rubs and season brisket liberally. Season the top with the black pepper.
When ready to cook, set the temperature to 180℉ and preheat, lid closed for 15 minutes.
Place brisket directly on the grill grate and cook 8-12 hours fat side down. Spritz with apple juice every 30-45 minutes after the first 3 hours.
After 8 hours, begin taking the temperature by inserting about two-thirds of the way up into the thickest part. It should register between 150-160℉.
Once the brisket registers 160℉, wrap with two sheets of aluminum foil leaving one end open. Pour in remaining brisket injection and seal foil packet.
Increase the temperature on the grill to 225℉ and place wrapped brisket directly on grill grate. Cook for another 3-4 hours until internal temperature registers 204℉.
Remove from the grill and place in a cooler wrapped in a towel to rest for at least 2 hours.
When ready to serve, cut slices about the thickness of a pencil against the grain.
If desired, separate cooking liquid from fat and pour juices over cut slices of brisket. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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