Traeger Smoked Overnight Brisket

Ingredients

• 17 lb Beef brisket (Trimmed of excess hard fat)
• 0.25 cup Worcestershire sauce (Used as a binder)
• 0.5 cup BBQ Dry Rub (Such as Meat Church Holy Cow or similar beef rub)

Steps

1. 1

   Trim the brisket by removing any excess hard white fat and silver skin, leaving about 1/4 inch of fat cap for moisture.

2. 2

   Apply a light coating of Worcestershire sauce over the entire surface of the meat to act as a binder for the seasoning.

3. 3

   Generously coat the brisket on all sides with your preferred BBQ dry rub, pressing it into the meat to ensure it adheres.

4. 4

   Preheat your Traeger or pellet smoker to 225°F (107°C) using oak or hickory pellets.

5. 5

   Place the brisket on the smoker, fat side up or down according to preference, and smoke overnight until the internal temperature reaches approximately 165°F (74°C).

6. 6

   Once the brisket has developed a dark bark (usually around 165°F), remove it from the smoker and wrap it tightly in pink butcher paper.

7. 7

   Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C) and the meat feels 'probe tender' like butter.

8. 8

   Remove the brisket from the smoker and place it in an insulated cooler (without ice) to rest for at least 2 hours before slicing.

9. 9

   Slice against the grain and serve.

Notes

Resting the meat in a cooler is essential for reabsorbing juices; a 170°F oven can also be used for long rests. Some prefer a foil boat method over butcher paper to keep the bottom crust crispy while steaming the top.

Nutrition per serving

• main
• brisket
• smoked
• traeger
• pellet grill
• beef
• bbq
• low and slow