INGREDIENTS (MARINTE BRISKET FOR 24 HOURS)
• Season the brisket on all sides with the rub
• Mediterranean Rub (Weber) cover entire Brisket
• Dale’s Seasoning brush entire Brisket
• 1/3 Cup Sea Salt or kosher salt
• 1/3 Cup coarse ground black pepper, divided
• 1 (12-14 lb) whole packer brisket, trimmed
Cooking Spray (every 20 to 30 mins)
1). Beer
2). Beef Broth
3). Worcestershire Sauce
4). White Vinegar
Note: Mix to taste
COOKING STEPS
• 1 When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• 2 Place brisket, fat side down on grill grate. Cook brisket until it reaches an internal temperature of 160℉, about 5 to 6 hours. When brisket reaches internal temperature of 160℉, remove from grill.
• 3 Double wrap meat in aluminum foil and add the beef broth to the foil packet. Return brisket to grill and cook until it reaches an internal temperature of 204℉, about 3 hours more.
• 4 Once finished, remove from grill, unwrap from foil and let rest for 15 minutes. Slice against the grain and serve.
Original of the video here
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