Beef Brisket with Dry Rub
Transform your brisket with this easy, flavorful dry rub that creates a perfect crust and rich, smoky taste. Ideal for any barbecue enthusiast, this recipe ensures mouthwatering results every time. Perfect for cookouts, family gatherings, or any occasion where you want to impress with tender, delicious beef brisket.
Equipment
- 1 Traeger Smoker preferably with WiFIRE
- 1 Smoker/BBQ Thermometer
- 1 Heat resistant silicone gloves
- 1 Butcher's paper or aluminum foil
- 1 Plastic wrap
Ingredients
- 12 lbs Beef Brisket Fat cap trimmed to ¼ inch
- 1 cup Smoked beef rub This is my own easy to make dry beef brisket rub recipe however you
can substitute it for your preferred beef rub.
- 1/3 cup Brown sugar (Dark brown sugar recommended for its caramelizing abilities)
- 2 tbsp Paprika
- 1 tbsp Smoked paprika
- 1 tbsp Kosher salt
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Mustard Powder
- 1 tbsp Whole black pepper
- 1/2 tbsp Cayenne pepper
Instructions
- Trim excess fat off the brisket. Leave a thin layer of fat (about 1/4 inch) to help keep the meat moist during cooking and enhance the flavor of the brisket.
- Season the brisket liberally with Beef Rub seasoning (my personal favorite), or a seasoning of your choice, ensuring that it is well covered. Wrap the meat in plastic wrap and rest in the refrigerator overnight, or for at least 8 hours.
- When ready to cook, rest the brisket until it is at room temperature. Ignite the Traeger and preheat to 225°F with the lid closed for 15 minutes. For best results use the Super Smoke function if available.
- Once the Traeger has reached 225°F, place the brisket, fat-side down, directly on the grill grates towards the middle of the smoker. Insert the temperature probe into the thickest part of the brisket ensuring to avoid any fatty areas and have it in the meat. Close the lid and smoke the brisket until the internal temperature reaches 160°F, about 4 hours.
- Once the brisket has reached 160°F remove the brisket from the grill and wrap it in heavy duty aluminum foil (or butcher’s paper). Ensure the brisket is well wrapped. Increase the Traeger temperature to 275°F (this will turn off super smoke as it is not required when the meat is wrapped).
- Return the wrapped brisket to the grill and re-insert the temperature probe in the middle of the brisket once more. Close the lid and cook until the internal temperature reaches 203°F, this usually takes another 4 hours.
- Remove the brisket from the grill, leave it wrapped and let rest for at least 1 hour. Attempting as it is do not take a sneak peek, let the brisket rest – trust me it will be worth it.
- Unwrap the brisket and slice it against the grain into ~1/4 inch thick slices. Enjoy, this will be the best brisket you have ever tried!
Notes
Cooking Tips:
- Apply the dry rub generously and let it rest on the brisket for 12-24 hours in the refrigerator for the best flavor.
- Cook slowly at 225°F to 250°F, using hardwoods like oak, hickory, or pecan for a rich, smoky taste.
- Slice against the grain for tender pieces and serve with classic barbecue sides like coleslaw, cornbread, and baked beans.
- A tangy barbecue sauce on the side can enhance the flavor even more.