Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce)
How To Cook Brisket On Traeger - How To Cook. To smoke a brisket, apply a dry rub to the brisket flat and refrigerate for 12 to 24 hours to allow the rub to set. Wrap the flat in foil and cook until the internal meat temperature reaches close to 200°f prior to cooking, add two.
Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce)
Once the internal temperature has reached about 200°f, make sure to pull it off the grill and let it rest in an oven or ice cooler for adequate resting. Check the internal meat temperature every 10 minutes. Directly place your brisket on the lit side of your grill. ½ cup mustard, 2 cups brisket dry rub, ½ kopp äppelcidervinäger, ½ kopp vatten. Coat the brisket liberally with preferred rub (beef rub, prime rib rub, or salt and pepper). I’m going to let y’all in on my method: We recommend foil for beginners. Like boston butt, this traeger brisket recipe (and any whole packer brisket recipe!) requires a long cook time to allow everything to break down to achieve a silky mouth feel and juicy slices. Trim the excess fat from the corners and sides down to about 1/4 inch thick. Remove the brisket, wrap the meat in foil or butcher paper.
Then smoke at 250 degrees fahrenheit for 6 to 9 hours until the brisket reaches an internal temperature of. Once it reaches 203°f, it’s done. Return the brisket to the traeger, and insert a thermometer probe into the middle of the brisket. Smoking is the best way to cook brisket flat on your traeger. ½ cup mustard, 2 cups brisket dry rub, ½ kopp äppelcidervinäger, ½ kopp vatten. Then simply wrap the brisket up as tight as you can. It does not need to be 100% removed, just enough to level it off with the rest of the brisket so it will cook evenly. Return the brisket to the traeger, and insert a. Cook for 4 to 5 hours or until the meat reaches no higher than 160°f. Proceed to place your brisket inside the last clean foil pan (the fat side should be up). Like boston butt, this traeger brisket recipe (and any whole packer brisket recipe!) requires a long cook time to allow everything to break down to achieve a silky mouth feel and juicy slices.
