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  • K.I.S.S. Texas-Style Brisket
 
  • K.I.S.S. Texas-Style Brisket
 

K.I.S.S. Texas-Style Brisket

K.I.S.S. Texas-Style Brisket
4.8
4.82K.I.S.S. Texas-Style Brisket
|
  • Difficulty1/5
  • Prep time15 mins
  • Cook time6 hrs
  • Serves8 - 12
  • HardwoodMesquite

Our favorite part of the K.I.S.S. Texas-Style Brisket is the part where we Keep It Simple, Stupid. It's a beautiful thing whose simplicity produces such incredibly tender and delicious results. We love it. You'll love it. 'Nuff said.

Ingredients

Brisket:

  • 1 qty. (6 lb.) Flat Brisket, Trimmed, Center-Cut, With a Cap of Fat at Least 1/4" Thick

Rub:

  • 1-1/2 Tbsp. Coarse Salt (Kosher or Sea Salt)
  • 1-1/2 Tbsp. Black Pepper, Freshly Ground (Preferably Medium-Grind)
  • 2 tsp. Chili Powder

Mop Sauce:

  • 2 cup Beer (Preferably Lone Star or Other Texas Beer)
  • 1/4 cup Bacon Grease, Lard, or Melted Butter
  • 2 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Garlic Salt
  • 1 tsp. Hot Red Pepper Flakes

Brisket:

  • 1 qty. (6 lb.) Flat Brisket, Trimmed, Center-Cut, With a Cap of Fat at Least 1/4" Thick

Rub:

  • 1-1/2 Tbsp. Coarse Salt (Kosher or Sea Salt)
  • 1-1/2 Tbsp. Black Pepper, Freshly Ground (Preferably Medium-Grind)
  • 2 tsp. Chili Powder

Mop Sauce:

  • 2 cup Beer (Preferably Lone Star or Other Texas Beer)
  • 1/4 cup Bacon Grease, Lard, or Melted Butter
  • 2 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Garlic Salt
  • 1 tsp. Hot Red Pepper Flakes

Preparation

When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 225F and preheat, lid closed, (10-15 minutes).

Combine rub ingredients in a small bowl and stir to mix. Season the brisket generously on both sides.

Put a wire cooling rack in a rimmed baking sheet or other shallow pan and place the brisket, fat-side up, on the cooling rack. Place pan and brisket on the grill grate.

Combine all the ingredients for the mop sauce in a nonreactive saucepan over medium heat. Bring to a simmer and stir until the salt dissolves. Re-warm before mopping the brisket so the fat (bacon grease, lard, or butter) liquefies.

After the first hour, mop the brisket with the mop sauce; continue to mop every hour for the first 4 hours.

When the internal temperature of the meat reaches 165F, wrap the meat tightly in butcher paper. (Note: Butcher paper is more permeable, but if you don't have access to any, use foil.) Return the meat to the grill and continue to cook until the internal temperature reaches 200-205F. (Total cooking time will vary, but plan on 6 to 8 hours total.)

Transfer the wrapped meat to an insulated cooler thickly lined with newspapers or bath towels. Let the meat rest for at least 30 minutes. Reserve any juices that have accumulated in the baking sheet.

Unwrap the brisket. Thinly slice across the grain using an electric knife or sharp carving knife. Shingle the slices of brisket on a platter and pour the pan juices on top.

  • Difficulty1/5
  • Prep time15 mins
  • Cook time6 hrs
  • Serves8 - 12
  • HardwoodMesquite

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