Smoked Beef Brisket
Recipe type: Main Dishes
- 1 Whole Beef Brisket
- Montreal Steak Seaoning
- 1 c. beef stock
- 6 T. Worcestershire sauce
- 1 T. fish sauce (optional)
- 1½ c. beef stock
- 1 medium white sweet onion, sliced
- 2 T. butter
- 1 T. course ground black pepper
- 1 T. concentrated beef bouillon or beef au jus concentrate
Prepare the Brisket
- Trim the fat cap on the brisket. This allows for better smoke penetration on the meat. Leave a thickness of ⅛" to ¼".
Apply the Rub
- Apply the Montreal Steak seasoning liberally to both sides of the brisket. I also like to add just a little bit of our Sweet BBQ Rub.
- Note: This may be done the night before.
- Place the brisket on your Traeger grill set to smoke.
- Mix together the spritz ingredients and put it into a spray bottle.
- After the brisket has been on the grill for 1 hour. Spray the brisket all over with the spritz.
- Do this again every hour for the next 4 hours.
- Total smoking time 5 hours.
Forming the Crust
- Increase the temperature on your grill to 275º and cook for 2 to 3 hours until the crust has formed.
- While the brisket continues to cook, mix together the wrap ingredients in a saucepan and bring to a simmer. Cool to room temperature.
- Pull the brisket from the smoker and place on a double layer of aluminum foil.
- Pour the wrap mixture over the brisket and wrap tightly ensuring that no liquid leaks out.
- Continue cooking the brisket an additional 2-3 hours until the internal temperature reaches 203º.
- Remove the brisket from the smoker and pour off some of the liquid if desired.
- Place the brisket into a cooler and allow it to rest for at least 1 hour.
- After the brisket has rested slice and serve.