For details please review the terms of the Privacy Policy. Low and slow makes for brisket perfection. Dissolve salt and sugar in 6 quarts boiling water. Add 6 cups ice when to wrap brisket let it cool.
Place the brisket in the brine and cover. Leave brine in the refrigerator overnight. Remove the brisket from the brine and pat it dry with a paper towel. Sprinkle evenly with Traeger Beef Rub. Place the brisket on the Traeger, fat cap down and smoke for 3 hours.
Unwrap the brisket and place it unwrapped on the grill for 30 more minutes. Remove the brisket from the grill and let it rest for 15 minutes before slicing against the grain. The equipment you need, and the directions to follow, to put the final touches on your smoked brisket masterpiece. Log In to your account to view and add notes to this recipe.
