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Traeger Brined Brisket

For National Brisket Day, (I know, we’ve never heard of it either but … whatever)we’re tackling the beast of BBQ, the huge hunk o’ cow, the meaty marvel that is BRISKET. We’ve taken a gentle step from the traditional by giving it a quick brine, but don’t be alarmed, we’re not making corned beef here. Corned beef brines for 10 days, we’re brining overnight—just enough time to guarantee that it comes off the Traeger juicy, smoky, and delicious without masking the natural, meaty flavor of this beautiful beef. Whatever recipe you choose, make sure to celebrate National Brisket Day with a mouthful of mouthwatering Brisket.

Traeger Brined Brisket

For National Brisket Day, we’re tackling the beast of BBQ, the huge hunk o’ cow, the meaty marvel that is BRISKET. We’ve taken a gentle step from the traditional by giving it a quick brine, but don’t be alarmed, we’re not making corned beef here. Corned beef brines for 10 days, we’re brining overnight—just enough time to guarantee that it comes off the Traeger juicy, smoky, and delicious without masking the natural, meaty flavor of this beautiful beef. Whatever recipe you choose, make sure to celebrate National Brisket Day with a mouthful of mouthwatering Brisket.

Ingredients

  • 1, 5-7 lb. Brisket
  • ¼ cup Traeger Beef Rub
  • Brine:
  • ½ cup Kosher Salt
  • 1 cup Light Brown Sugar
  • 2 quarts Water, boiling
  • 6 cups ice

Directions

Dissolve salt, and sugar in water add ice, then let it cool. Place the brisket in the brine and cover, leave it brine in the refrigerator overnight.

When ready to cook, remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub.

Start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed (10 to 15 minutes).

Place the brisket on the Traeger, fat cap up and Smoke for 3 hours. After 3 hours double wrap the brisket on foil and turn the temperature up to 275 for 4 more hours.

After 4 hours, unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Next, remove the brisket from the grill and let it rest for 10 to 15 minutes before carving.

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