WebWrap the brisket in plastic wrap and place in the fridge on a sheet pan for at least two hours or overnight. 5. Preheat the Traeger to 165 degrees F. 6. Place the …
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Make a dry rub by mixing the salt, pepper, garlic and cayenne in a small bowl. Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick.
To make smoked brisket, we will use the following ingredients: Brisket. Beer. Apple cider vinegar. Beef stock. Butter, melted. Garlic powder. Onion powder. Paprika. Chili powder. Kosher salt. Black pepper. Brown sugar.
Mesquite and hickory tend to be the most popular for smoking brisket – but we like to cut our mesquite chips with some cleaner, lighter burning fruit woods like cherry for an amazing smoked brisket flavor. Storing leftovers. Leftover brisket can be stored in the refrigerator in an airtight container for up to four days.
We are simply going to rub the brisket completely on all sides with the seasoning. The traditional, Texas way to season a brisket is to rub it with brown sugar, onion powder, garlic powder, salt, and black pepper. Many smoked brisket recipes also include paprika or chipotle seasoning for a spicy kick.