Say goodbye to store-bought and say hello to homemade. This whole packer is placed in a salt brine with fragrant pickling spices, seasoned with a savory rub and smoked over hickory.
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Using a small skillet, toast the allspice berries, mustard and coriander seeds, flakes, cloves, peppercorns, and Cardamom pods on high heat until fragrant. Remove from skillet and crush spices using either the back of a spoon or a mortar and pestle. Crumble the bay leaves and add the crushed leaves and ground ginger to the toasted spices.
Mix brown sugar, pickling spices, pink salt, kosher salt, and cinnamon to the gallon of water and bring to a boil. Remove from heat and let brine return to room temperature.
Trim all the fat off the top of a whole packer brisket and trim all but 1/4” fat from the bottom of the brisket. Place brisket in a large flat container, cover with the brine and refrigerate for 4 to 5 days.
Remove brisket from brine and discard brine. Rinse brisket well and soak in fresh water, replacing water every hour for 3 hours. Rub brisket with final rub.
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
Place brisket in grill and cook until internal temperature reaches 160℉ (approximate cook time 4-1/2 to 6 hours). Remove brisket and wrap in a double layer of aluminum foil.
Place brisket back in Traeger and cook until internal temperature reaches 205℉ (approximate cook time 3 to 4 hours).
Remove brisket from grill, wrap in a bath towel, and let rest on countertop for 1 hour (brisket can rest for up to 3 hours wrapped in towel and placed in an insulated cooler). Slice. Enjoy!
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