12 Hour Smoked Brisket
Description
I’ve done a few briskets in my day, but due to having a toddler and a baby, I tend to stay around the 4-5 hour range. Who knew a 12 hour brisket would be so easy? Not to mention that the smoke ring in this one is by FAR the best looking one I’ve done.
Scale
Ingredients
- 1 6Lb Bisket
- 1T Salt
- 1t Fresh ground pepper
- 4–5T Traeger Seasoning (cover the entire thing)
- Butcher paper
- Ice Chest
- Internal thermometer
Instructions
- The night before you plan to smoke it, cover your brisket in salt and pepper, and wrap it in plastic wrap. Let it sit in the fridge overnight.
- I Started my Brisket at 5:00 am.
- Set smoker to “smoke” with the lid open about 5 minutes. Place the Brisket inside, and don’t touch it for about 6 hours.
- Use your thermometer.
- When your meat hits (160F) take it out of the smoker and wrap it SUPER tight in butcher paper.
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Set the smoker to (225F) and put the brisket back in for 3 hours. Turn your smoker to (275F) for another hour or until your meat reaches (205F)
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Remove from the smoker.
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Set your meat (still wrapped) in a foil tray and place in an ice chest for 2 hours.
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YES 2 HOURS OF RESTING. It’s worth it.
