Prep time: 35 minutes | Cook time: 8 to 10 hours | Serves: 8-12
1 cup kosher salt
1 cup ground black pepper
1 (8- to 12-pound) brisket, most fat trimmed off
1 cup yellow mustard
1 cup apple cider vinegar
1 cup apple juice
2 tablespoons salt
Pink butcher paper
1. Fill your Traeger Smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat the grill to 225 degrees F/ 105 degrees C with the lid closed.
2. Mix the black pepper and salt in a bowl.
3. Slather the trimmed brisket with the mustard, and then generously apply the black pepper and salt mixture to the meat until it’s well coated.
4. Set the meat in the center of the grill with fat-side up. Close the hood and smoke for 5 hours.
5. While the brisket is smoking, mix the apple cider vinegar, apple juice, and salt in a bowl to make the mop sauce, and pour into a spray bottle.
6. When the brisket has finished the first 4 to 5 hours of cooking, spray it with the glaze sauce and wrap tightly with pink butcher paper to seal in the juices. Close the hood and continue smoking for another 4 to 5 hours (or longer as needed) until the brisket has an internal temperature reaches 195 degrees F/ 90 degrees C to 205 degrees F/ 95 degrees C and has a nice dark bark, spraying with the sauce every hour.
7. Remove the cooked meat from the grill, unwrap it, and let rest for up to an hour before slicing.
8. Separate the point side by dividing at the fat line. Shred or reserve for burnt ends. (Cut into 2-inch cubes, toss in barbecue sauce, and heat in a foil pan until sticky and hot.
9. Cut the flat-shaped half of the brisket against the grain into thin slices.
Per Serving: Calories 346; Total fat 18.8g; Sodium 137mg; Total Carbs 13.4g; Fiber 8.5g; Sugars 1g; Protein 36.3g