Boy, I love brisket! It is one of the harder things to smoke, but when you make it right there is nothing better!
- 12-15 lb Brisket
- Traeger Beef Rub
- Butcher Paper
- Full Bag of Traeger Texas Blend Pellets
Put the rub on the brisket. Rub it in heavily. Let the brisket sit wrapped 12-24 hours in the fridge wrapped to soak up that rub. Once the time has passed. Put the brisket in the smoker at 225 degrees (use super smoke if you have that feature) and let it smoke until the internal temperature of the brisket is 160 degrees. Once that is done, pull the brisket out and wrap it in tin foil or butcher paper and put it back in the smoker. Leave it at 225 degrees until the internal temperature of the brisket is 204 degrees.
Pull out the brisket and wrap it in a towel and put it in a cooler to let it rest 1-4 hours. This is extremely important! Once this is done, pull the brisket out and enjoy it!