Smoked Midnight Brisket
By Traeger Kitchen
This particular recipe for brisket is our foolproof, go-to method for cooking the perfect brisket. A combination of low and slow cooking, plus a long braise in it's own beefy juices makes this brisket a ribbon winner.
Prep Time
15 Minutes
Cook Time
12 Hours
Pellets
Maple
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Tablespoon | Worcestershire sauce |
| 1 Tablespoon | Traeger Beef Rub |
| 1 Teaspoon | Traeger Chicken Rub |
| 1 Teaspoon | Traeger Blackened Saskatchewan Rub |
| 1 | (4-6 lb) flat cut brisket |
| 1 Cup | beef broth |
Step
1
For the Sauce: Whisk Worcestershire sauce and Traeger rubs together in a bowl. Rub mixture into the meat.
2
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
3
Place brisket on the grill until internal temperature of the meat reaches 160℉, about 5 to 7 hours.
180 ˚F / 82 ˚C
160 ˚F / 71 ˚C
Super Smoke
4
Remove from the grill and double wrap tightly with foil and add 1/2 cup to 1 cup beef broth then return to grill.
5
Increase grill temperature to 225℉ and place brisket back on grill 4 to 5 hours until the internal temperature of the meat reaches 204℉.
225 ˚F / 107 ˚C
204 ˚F / 96 ˚C
Super Smoke
6
Remove from the grill and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite Traeger BBQ sauce. 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.
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