Looking to elevate your barbecue game? Look no further than this tantalizing Traeger Brisket recipe. Brisket, known for its rich and beefy flavor, becomes incredibly tender and infused with smoky goodness when cooked low and slow on a Traeger grill. With a mouthwatering bark and juicy, melt-in-your-mouth texture, this recipe is a true showstopper for any barbecue enthusiast.
Difficulty: Intermediate
Prep Time: 20 minutes
Cooking Time: 12-14 hours
Serving: 8-10
Yield: 1 whole brisket
Calories: 400 per serving (approx.)
Ingredients:
- 1 whole beef brisket (10-12 pounds / 4.5-5.5 kg)
- 4 tablespoons kosher salt
- 3 tablespoons freshly ground black pepper
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon brown sugar
- 1 tablespoon dried thyme
Equipment:
- Traeger grill or any wood pellet grill
- Meat thermometer
- Aluminum foil
- Cutting board
- Carving knife
Step-by-Step Guide:
Step 1: Preparing the Brisket
- Start by trimming the excess fat from the brisket, leaving a thin layer for flavor and moisture. Score the fat cap gently, forming a diamond pattern.
- In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and dried thyme. This flavorful rub will enhance the taste of the brisket.
- Generously season both sides of the brisket with the rub, ensuring even coverage. Pat the spices into the meat using your hands for better adherence.
- Tip: If you’re short on time, you can apply the rub the night before and let the brisket rest in the refrigerator overnight. This allows the flavors to penetrate the meat even more.
Step 2: Preparing the Traeger Grill
- Fill the hopper of your Traeger grill with your favorite wood pellets, such as hickory or mesquite, which will infuse the brisket with a smoky aroma.
- Preheat the grill to 225°F (107°C) and make sure the smoke setting is on the highest level.
Step 3: Smoking the Brisket
- Place the seasoned brisket directly on the grill grates, fat side up. Insert a meat thermometer into the thickest part of the meat.
- Close the lid of the grill and let the Traeger work its magic. Maintain a steady temperature of 225°F (107°C) throughout the cooking process.
- Smoke the brisket for 12-14 hours or until the internal temperature reaches around 203°F (95°C). This slow cooking method will break down the collagen, transforming the brisket into tender perfection.
Step 4: Resting and Carving
- Once the brisket reaches the desired temperature, carefully remove it from the grill and wrap it tightly in aluminum foil. This will help retain the heat and allow the juices to redistribute.
- Let the brisket rest for at least 30 minutes to 1 hour. This resting period allows the flavors to meld and the meat to become even juicier.
- After resting, place the brisket on a cutting board and slice against the grain. The result will be tender slices bursting with flavor.
Step 5: Serving and Enjoying
- Arrange the slices on a platter, and serve your Traeger brisket with your favorite barbecue sauce, pickles, and coleslaw.
- This smoky and succulent masterpiece is perfect for sandwiches, tacos, or simply enjoyed on its own. Savor every bite and relish the satisfaction of your barbecue prowess!
- Tip: For an extra touch of smokiness, lightly toast your burger buns or bread on the grill before assembling your brisket sandwiches. It adds a delicious charred flavor and texture.
Tips and Tricks:
Tip 1: Properly trimming the fat ensures the rub penetrates the meat, enhancing the flavor. However, be careful not to remove too much fat, as it contributes to the juiciness of the brisket.
Tip 2: Use a digital meat thermometer to monitor the internal temperature of the brisket accurately. This helps prevent undercooking or overcooking.
Tip 3: For a more intense smoky flavor, you can use a combination of different wood pellets, such as oak and cherry.
Tip 4: If you prefer a spicier flavor profile, add a teaspoon of cayenne pepper to the rub mixture.
Tip 5: Leftover brisket makes for incredible sandwiches. Reheat the slices gently in a skillet with a little beef broth to keep them moist and tender.
Nutritional Information:
Calories: 400 per serving (approx.)
Fat: 25g
Carbohydrates: 2g
Protein: 42g
Fiber: 0g
Final Thoughts:
This Traeger Brisket recipe showcases the art of low and slow cooking, resulting in a mouthwatering dish that will impress your guests and leave themcraving more. The combination of the smoky bark, tender meat, and flavorful rub creates a brisket that is truly irresistible. So fire up your Traeger grill, gather your ingredients, and embark on a culinary journey that will elevate your barbecue skills to new heights. Happy grilling!
FAQ:
Q1: Can I use a different type of grill for this recipe?
A1: While this recipe is specifically designed for a Traeger or wood pellet grill, you can adapt it to other types of grills. Just ensure you can maintain a steady temperature of 225°F (107°C) and use wood chips for that smoky flavor.
Q2: Can I use a smaller or larger brisket?
A2: Absolutely! Adjust the cooking time accordingly based on the weight of your brisket. The internal temperature is the best indicator of when it’s done, so use a meat thermometer to ensure it reaches around 203°F (95°C).
Q3: Do I need to marinate the brisket overnight?
A3: No, marinating is not necessary for this recipe. The dry rub is applied just before cooking, allowing the flavors to infuse during the long smoking process.
Q4: How long should I let the brisket rest?
A4: It’s crucial to let the brisket rest for at least 30 minutes to 1 hour after cooking. This allows the juices to redistribute, resulting in a juicier and more flavorful final product.
Q5: Can I freeze the leftovers?
A5: Absolutely! Wrap the leftover brisket tightly in foil or place it in an airtight container, and store it in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Q6: Can I add barbecue sauce during the cooking process?
A6: It’s generally recommended to add barbecue sauce during the last hour of cooking to prevent burning. However, this recipe focuses on the pure flavors of the brisket and encourages adding sauce when serving.
Q7: Can I use a different type of wood pellet for smoking?
A7: Yes! Experimenting with different wood pellets is part of the fun. Hickory and mesquite are popular choices for a robust smoky flavor, but feel free to try fruitwood pellets like apple or cherry for a sweeter aroma.
Q8: Can I cook this recipe indoors using an oven?
A8: While the Traeger grill enhances the smoky flavor, you can adapt this recipe for an oven. Preheat the oven to 225°F (107°C), place the seasoned brisket on a rack in a roasting pan, and cook until the internal temperature reaches 203°F (95°C). However, note that the smoky flavor may not be as pronounced.
