Start with the best quality brisket you can get but be sure that the fat has not been trimmed away. I prefer to leave all the fat on it to keep the meat moist as it melts away during the smoking process. I prepare the meat by rinsing it in cool water and then removing the moisture with a paper towel. I then rub the meat down with olive oil and apply a generous coating of Traeger Beef Rub. (It is a great combination of spices for beef.) I have been out before and used a mixture of black pepper, garlic and salt to get by.

If I can wait I like to cover it in foil and put it back in the refrigerator overnight to let the spices soak in. Next I start the grill as usual and after about 15 minutes switch the control to the smoke setting and place the meat on the grill fat side up.

I usually spray the cook surface with PAM or rub it with olive oil just to reduce sticking.

This is where the Traeger grill owner really shines. Briskets are best when they are cooked long and slow. I prefer to cook them at least 24 hours. On the smoke setting the Traeger uses only a few pellets every four or five minutes. This means a hopper full lasts a long time letting you go to bed for the night or to work for the day and the grill keeps on "keeping on". For the Lil Tex models I'd recommend using the hopper extender so more pellets are stored up.

If you are around and want to raise the lid every once in a while I'd suggest giving the meat a quick misting of apple juice. At around 23 or 24 hours on the smoke setting I start checking the temperature of the meat with a meat thermometer and move the setting to medium which brings the grill up to around the 250 to 275 degree level and raises the temperature of the meat to your desired level. Some folks like to get their Brisket up to around 190 degrees but I prefer to stop mine at around 170.

I like the milder woods for smoking this long such as alder, maple or pecan. I admit though that I have not found one I did not like.

After the meat cools down some on a cutting board I take a sharp carving knife and cut the brisket into thin slices across the grain.

Don't be afraid to try things especially with the Traegers. Enjoy your cooking and may God bless you.
Ed Cody