Steps

• 1

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Combine rub ingredients in a small bowl and stir to mix. Season the brisket generously on both sides.

• 3

  Put a wire cooling rack in a rimmed baking sheet or other shallow pan, then place the brisket, fat-side up, on the cooling rack. Place pan and brisket on the grill grate.

• 4

  Combine all the ingredients for the mop sauce in a nonreactive saucepan over medium heat. Bring to a simmer and stir until the salt dissolves. Re-warm before mopping the brisket so the fat (bacon grease, lard or butter) liquefies.

• 5

  After the first hour, mop the brisket with the mop sauce; continue to mop every hour for the first 4 hours.

• 6

  When the internal temperature of the meat reaches 165°F, wrap the meat tightly in butcher paper. (Note: Butcher paper is more permeable, but if you don't have access to any, use foil.)

  225 ˚F / 107 ˚C

  165 ˚F / 74 ˚C

  Super Smoke

• 7

  Return the meat to the grill and continue to cook until the internal temperature reaches 203°F. (Total cooking time will vary, but plan on 6 to 8 hours total.)

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

• 8

  Transfer the wrapped meat to an insulated cooler thickly lined with newspapers or bath towels.

• 9

  Let the meat rest for at least 30 minutes. Reserve any juices that have accumulated in the baking sheet.

• 10

  Unwrap the brisket. Thinly slice across the grain using an electric knife or sharp carving knife. Shingle the slices of brisket on a platter and pour the pan juices on top. Enjoy!