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November 29, 2022
The best brisket is juicy, tender, and spiced just right. Like the title says, I believe you get the best results with brisket when you cook it low and slow. With this recipe, I started my brisket the evening before so it could cook all night. Follow along to see how I did it, and how it turned out.
Brisket is so delicious when it’s cooked right. You can use many types of seasoning, depending on your tastes. I’m going for a spicier bite with my seasoning in this recipe, because that’s what I like. And I’m cooking it low and slow to make sure it’s tender as butter. This brisket recipe is perfect to feed a big crowd and make them come back for seconds. Let’s roll!
I preheated my Traeger Timberline 1300 Grill to 225 degrees F.
You can follow me as I was making this recipe on my Youtube channel if you want to. I video’d every step of it.
I unpackaged and laid the brisket out on my cutting board, put on some gloves, and started trimming away the big pieces of hard fat. I didn’t trim every little bit off it, I just cleaned it up with my knife.
I also cut off one edge of the brisket, which makes it easier for me to tell how it’s cooking. I shaved a little fat off the bottom, too.
I mixed up the beef stock and my Beef Injection well and used a syringe to inject it into the brisket. I made my injections pointed away from me, working in a grid-like pattern so I didn’t miss any section of meat. Once I finished the top, I flipped it over and did the same thing to the bottom. Some of the liquid leaked out, so I used a paper towel to wipe down the brisket before I added my spices.
First, I laid down a layer of my Garlic Jalapeno Rub. With garlic and jalapeno powder, onion powder, and other flavors, this rub will give my brisket a tasty bite without being too hot. Then I came back over it with my Hot BBQ Rub, adding a good coat for extra flavor, a little bit more heat, and a beautiful color. I patted it in and coated the other side.
Let it sweat
I like leaving my seasoned brisket out for about 30 minutes to let the flavors soak in and mingle with the meat’s moisture.
Leaving the brisket on the rack, I placed it on the grill to cook overnight. I put a pan underneath it to catch the drippings, to help keep my grill from getting messy. This brisket’s going to cook all night at this low temperature.
Letting it cook for about 12 hours, my brisket reached an internal temp of about 183 degrees F. It’s ready to come off the grill.
I added beef tallow to both sides, laid the brisket on some butcher paper, and wrapped it up tightly. Putting the temperature probe back in, I returned it to the grill and cooked it until it hit 200 degrees F, which took about 2 more hours.
I left the brisket wrapped, took it off the grill, and put it in my Yeti cooler to rest for 4-6 hours.
My brisket rested for the better part of 6 hours before I got it out of the cooler and placed it on a metal pan. It smelled so good I could hardly wait to tear into it.
The paper was soaked with juice when I unwrapped the brisket. When I touched it, the meat jiggled, letting me know it was going to be tender as butter.
I started slicing the brisket down its thickest part with the grain, using a sharp knife. The inside of the brisket looked juicy as all get out, proving the low and slow method had done its job. I sliced the pieces about ¼ of an inch thick.
I picked off a bite, popped it in my mouth, and was instantly transported to brisket heaven. Wow, what flavor! It was mouthwatering. I got a taste of the spices from the outside and, along with the moisture from the injection and slow cooking it, this brisket was unbelievably delicious.
If you measure by slices, most people will eat between 3 and 5 of them. This brisket will feed quite a few people, or make leftovers (which I love) for several days.
Unless you’re feeding a crowd, this recipe will leave quite a few leftovers. I sliced the brisket, let it cool, and put them in a ziplock bag to store in the fridge. You can also store them in an airtight container. Reheat them for sandwiches or to eat with a couple of sides for up to 3 days.
YETI Tundra Haul Cooler
Victorinox Boning Knife
Aluminum sheet pan
A9 Wagyu Brisket (ours was approximately 15 lbs before trimming)
Heath Riles BBQ Beef Injection (1/2 cup)
Beef Stock (16 oz to mix with Beef Injection)
Heath Riles BBQ Garlic Jalapeño Rub
Heath Riles BBQ Hot Rub
Beef Tallow (approximately 1 cup melted down)
Butcher Paper if you plan to wrap like we did
Trim brisket to your liking.
Mix Heath Riles BBQ Beef Injection (1/2 cup) with Beef Stock (16 oz).
Inject brisket using a grid-like pattern.
Season brisket with Garlic Jalapeño Rub and Hot Rub on both sides.
Put on Traeger using SuperSmoke at 225º. We used Royal Oak Charcoal Pellets for this cook.
Cook brisket for 12 hours, our internal temperature was 185º at the 12 hour mark.
Wrap brisket in butcher paper with Beef Tallow and allow to cook for approximately 2 more hours. Take brisket off once an internal temperature of 200º is reached.
Allow brisket to rest for 4-6 hours. We allowed us to rest for approximately 5 hours. Our total cook time was 14 hours.
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