Brisket in A Traeger ironwood- smoked 12 hours

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be cooked similarly.

Open the brisket package and wash it off.

Trim excess fat from the brisket, focusing on large pockets of fat.

Prepare the seasoning mix: combine 3 tablespoons of Montreal steak seasoning, 2 tablespoons of black pepper, 2 tablespoons of granulated garlic, and 1 tablespoon of smoked paprika in a bowl.

Season the brisket generously on the fat side with the seasoning mix, letting it sit for 20-30 minutes while the grill heats up.

Preheat the Traeger grill to 225°F using the super smoke setting.

Place the brisket fat side down on the grill grates once the grill reaches temperature.

After 1 hour, check the internal temperature; it should be around 95°F. Spritz the brisket with water to keep it moist.

After another hour, check the temperature again; it should be around 129°F. Continue to spritz as needed.

After 5 hours, check the temperature; it should be around 150°F. Continue to spritz and monitor for moisture.

At 8 hours in, check the temperature again; it should be around 173°F. Prepare to wrap the brisket in foil.

Wrap the brisket tightly in foil, using some of the rendered beef tallow for moisture.

Return the wrapped brisket to the grill and raise the temperature to 250°F.

Monitor the internal temperature until it reaches around 195°F, checking for tenderness.

Once the brisket reaches 203°F, check for tenderness and adjust cooking time as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary