This has to be the simplest way to smoke a brisket I’ve ever used and it always turns out fanfreakintastic!
For this brisket we use what is called the “flat” or Hunk-of-flat. I buy them at Costco here in the Northwest and they run about $5.99 a pound and typically are 5.5-7 pounds.
The first thing you do is take the brisket out of the thick plastic wrap it comes in and pat it down with paper towels to dry it off.
Next you apply the rub, of course this is the part everyone is wondering about “what rub, injections etc”. For this one pictured I used Traeger Beef Rub, Traeger Blackened Saskatchewan and McCormick’s Montreal Steak Seasoning. Sometimes I also inject it with some beef broth.
After your have applied the rub wrap it completely in plastic wrap and place in the fridge for 8-12 hours.
Some people like to bring the brisket to room temp prior to placing in on the smoker. I’ve heard it helps the meat cook faster, gives a better smoke ring and the list goes on and on. However I don’t. I pull the meat out of the fridge and place it right on the smoker, I always have a nice smoke ring and honestly we’re cooking this thing for 12 hours so I really don’t think the room temperature thing is an issue here.
Pull the brisket out of the fridge and start your smoker on the smoke setting. Let it go for 5-10 mins. I like to use a mix of Hickory @ 50%, Cherry @25% and apple @ 25% for most Briskets.
Next take the Brisket and place a thermometer in it. Place it in the smoker fat cap up (big debate here on fat cap up or down, but up seems to work out best on the Traeger from my experience) close the lid leaving it on the smoke setting.
I go from from 8pm at night until 9 or 10am the next day. We want the brisket to reach an internal temp of 155 and depending on the weather and how hot or cold it is outside sometimes I have to turn the temp up to 180 to be able to reach that 155 point. Typically it only takes an hour or so after turning it up to 180 to reach that 155 level after having been on the smoke setting overnight.
Okay, so now your brisket is sitting at 155 we want to pull the brisket off the smoker and quickly make a tinfoil boat that you will be completely wrapping the brisket up in. Take a cup of beef broth and pour it in the bottom of the tinfoil leaving the thermometer in the brisket. Wrap it up tightly and place it back on the smoker. (still fat cap up)
Turn the smoker up to 225 degrees. It will take about 2 hours to reach 203 degrees. I know it sounds funny to pull it off at such an exact temp but this is the sweet spot I’ve found always works. Let it rest up and enjoy your delicious smoked brisket!