2. Apply
rub. Use either coarse salt and coarse black pepper in a 1:1 ratio (or
Adamson's Beef Rub or other Brisket Rub.)
3. Preheat smoker on SMOKE setting.
4. Put brisket fat-side down, with POINT on the right hand side. This is because the point is thicker and the right side of a Traeger smoker is usually a little hotter. There is debate over whether it is better to have fat side up or down, but the Traeger heats from below so put the brisket fat side down.
5. Cook on SMOKE setting 3-4 hours.
3. Preheat smoker on SMOKE setting.
4. Put brisket fat-side down, with POINT on the right hand side. This is because the point is thicker and the right side of a Traeger smoker is usually a little hotter. There is debate over whether it is better to have fat side up or down, but the Traeger heats from below so put the brisket fat side down.
5. Cook on SMOKE setting 3-4 hours.
6. Switch temperature setting to 225 degrees
F.
7. Prepare a mop with:
9. When internal temperature of brisket reaches 165 degrees F throughout, or 170 in the flat and 160 in the point, wrap in butcher paper. This will help you get through the stall. You can also use aluminum foil, but butcher paper will help maintain the crispiness of the bark while aluminum foil will make it soggy.
10. Continue cooking until internal temperature reaches 203 degrees F. If it's taking too long a time, switch the smoker setting to 250 degrees F.
11. Remove brisket from smoker and let rest, still wrapped in butcher paper, for 1 hour.
12. Trim off the end of the flat, then reserve the end.
13. Slice the flat with the grain until you reach the point. At this time, rotate the point 90 degrees, slice in half, and slice the point against the grain. When you slice the flat and the point, the slices should be approximately the width of a pencil. Slice only as much as you need to keep brisket moist for future use. Make thinner slices if the brisket is a bit tough. You can slice thicker if the brisket is well-done and tender.
14. Take the ends from the point and the reserved ends from the flat, slice into 1 inch cubes and mix with BBQ sauce to prepare "burnt ends".
7. Prepare a mop with:
- 3 oz apple cider vinegar
- 3 oz white vinegar
- 9 oz water
- 2 Tbsp Norm's Rib Rub* (see below)
9. When internal temperature of brisket reaches 165 degrees F throughout, or 170 in the flat and 160 in the point, wrap in butcher paper. This will help you get through the stall. You can also use aluminum foil, but butcher paper will help maintain the crispiness of the bark while aluminum foil will make it soggy.
10. Continue cooking until internal temperature reaches 203 degrees F. If it's taking too long a time, switch the smoker setting to 250 degrees F.
11. Remove brisket from smoker and let rest, still wrapped in butcher paper, for 1 hour.
12. Trim off the end of the flat, then reserve the end.
13. Slice the flat with the grain until you reach the point. At this time, rotate the point 90 degrees, slice in half, and slice the point against the grain. When you slice the flat and the point, the slices should be approximately the width of a pencil. Slice only as much as you need to keep brisket moist for future use. Make thinner slices if the brisket is a bit tough. You can slice thicker if the brisket is well-done and tender.
14. Take the ends from the point and the reserved ends from the flat, slice into 1 inch cubes and mix with BBQ sauce to prepare "burnt ends".
*NORM'S RIB RUB
Combine in a container:
- 1 cup yellow or brown sugar
- 1/2 cup sea salt
- 4 Tbsp black pepper
- 2 Tbsp smoked paprika
- 2 Tbsp cayenne pepper (1 Tbsp for less-spicy ribs)
- 1 Tbsp ground cumin
- 1 Tbsp ground celery seed
- 1 Tbsp granulated garlic
- 2 tsp chili powder
- 1 tsp ground chipotle chili pepper
Shake or stir and store airtight.
