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Season the on both sides with the Traeger Beef Rub.
Make the mop sauce: In a clean spray bottle, combine the beef broth, beer, or cola with the vinegar, and Worcestershire sauce.*You can use apple cider, vinegar, or juice. Most people prefer apple cider vinegar because the acidity cuts through the sweetness and helps to tenderize the meat, breaking up the richness.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Arrange the brisket fat-side down on the grill grate and smoke for 3 to 4 hours, spraying with the mop sauce every hour. Set the temperature to 225F and continue to cook, spraying occasionally with mop sauce, until an instant-read thermometer inserted in the thickest part of the meat reads 203F (this will likely take 6 to 8 hours).
Foil the meat and let it rest for 30 minutes, preferably in an insulated container so the meat stays hot. Slice with a sharp knife across the grain into pencil-width slices. Serve the barbecue sauce separately on the side.
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