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Doug Scheiding


Texas-Style Smoked Beef Brisket by Doug Scheiding

Prep Time

30 Minutes

Cook Time

18 Hours

Effort

Pellets

Texas Beef Blend

This brisket recipe is worthy of any true Texan. Our full packer is injected with Butchers Prime, sprayed down with apple juice, rubbed with a Traeger Prime Rib and Coffee Rub mix, topped with black pepper and smoked over oak wood.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 1 (12-15 lb) brisket

  • 2/3 Cup Butcher BBQ Prime Brisket Injection

  • 2 Cup water

  • 2 Tablespoon canola oil

  • 1 1/2 Cup apple juice

  • 1 Cup Traeger Prime Rib Rub

  • 1 Cup Traeger Coffee Rub

  • 4 Tablespoon ground black pepper

Steps

  • 1

    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 flat (thin side) 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 inch thickness.
    Ingredients
    • 1 (12-15 lb) brisket

  • 2

    Combine Butcher 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.
    Ingredients
    • 2/3 Cup Butcher BBQ Prime Brisket Injection

    • 2 Cup water

    • 2 Tablespoon canola oil

    • 1 1/2 Cup apple juice

  • 3

    Combine both Traeger rubs and season brisket liberally. Season the top with the black pepper.
    Ingredients
    • 1/2 Cup Traeger Prime Rib Rub

    • 1/2 Cup Traeger Coffee Rub

    • 2 Tablespoon ground black pepper

  • 4

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill180 ˚F
    Ingredients
    • 1/2 Cup Traeger Prime Rib Rub

    • 1/2 Cup Traeger Coffee Rub

    • 2 Tablespoon ground black pepper

  • 5

    Place brisket directly on the grill grate and cook 8 to 12 hours fat side down. Spritz with apple juice every 30 to 45 minutes after the first 3 hours.
    Grill180 ˚F
    Probe160 ˚F
  • 6

    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℉ to 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 to 4 hours until internal temperature registers 204℉.
    Grill225 ˚F
    Probe204 ˚F
  • 7

    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!

Brisket Recipes & Guides

See our smoked brisket recipe and tips for anyone who plans on smoking a brisket, from expert grillmasters to beginners.

How to Slice a Brisket Against the Grain

The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece.

Cooking Notes

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