I Made This While I Was Sleeping! OVERNIGHT BRISKET On A Pellet Cooker

beef brisket

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

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

Start with an 18-pound boneless beef brisket.

Trim the brisket to about 1/4 inch of fat, using a knife honer for sharpening.

Flip the brisket over to trim the bottom, ensuring it lays flat.

Make a small slice at the tip of the brisket to indicate the grain direction for slicing later.

Place a damp paper towel under the cutting board to prevent slipping.

Apply a light layer of mustard as a binder on the brisket.

Season one side of the brisket with double pepper cow cover course and SPG, pressing the rub in.

Flip the brisket over and repeat the mustard and seasoning on the other side.

Preheat the Traeger grill to 230°F and place the brisket fat side up on the middle rack.

Use a pan under the brisket to catch drippings and act as a heat deflector.

Prepare the mop sauce by mixing half a bottle of brisket mop with two 10 oz cans of beef consommé and let it sit at room temperature overnight.

Wrap the brisket in foil, using heavy-duty foil for protection.

Transfer the wrapped brisket to a large pan to catch any leakage during cooking.

Increase the grill temperature to 285°F and place the brisket on the bottom grill to finish cooking.

After one hour at 285°F, insert a temperature probe to monitor cooking progress.

Cooking Techniques

Equipment Needed

Spice Level: