Beef Brisket

Here is how I make beef brisket.

I only cook the full "untrimmed" brisket.

I first rub it down with Olive oil or Worcestershire. This makes the rub stick better.

Use whatever you like for the rub. I use 50% Traeger Beef rub and 50% the Blackened Saskatchewan and rub it all over the brisket. Wrap up with plastic wrap and put in refriderator overnight.

Take meat out 2 hours before you are going to place it on the grill.

Start grill up 10 min before you are ready to start. Place meat on grill and I smoke it for the next 13 to 14 hours (fat-side down). My goal is to smoke it between 180 - 220 degrees. If I feel that it might have been delow these temps I might turn up the heat to 225 for the last hour.

I normally cook my brisket overnight. I start it at 5pm to 8pm and let it cook thru the night. I use the lil tex ELITE and the hopper will hold enough pellets to last thru the night.