Smoked Brisket Dan’s Style

Didn’t get a taste but I’m betting this tastes as good as my recipe if not better. My recipe here. My brother is the family barbecue and meat smoking expert. We were introduced early on to the smoky flavor of barbecued steaks and smoked Portuguese Sausage. We just can’t help ourselves when it comes to the taste.

This recipe is an all day activity but most of this is observing … A great dinner for that special picnic and all day swim party. You must try my brother’s pit meat recipe too, here.

Recipe

(Directly from Dan)

I did the simple cooking Texas style. I had a 13 and a half lb brisket. I trimmed about a 1 lb of fat off leaving plenty of fat on the brisket. I salted, peppered and added granulated garlic only on it. Nothing else. I wrapped it in plastic wrap and refrigerated for 12 hours ahead of cooking.  I used my Traeger … turned it to 200 degrees, put a meat thermometer in and smoked it for approximately 9 hours. The internal temp at that time was 178 degrees. I then double wrapped it in foil making sure no leaks. I put it back in the Traeger and set cooking temp to 225 degrees and put thermometer back in and it had dropped 8 degrees by then. I then cooked it in foil until internal temp came to 200 degrees. I pulled it out and let it rest for 2 hours. I cut it cross grain and it was perfect. You dont want to over cook or it falls apart rather then being able to carve it. At that time you can add your favorite barbeque sauce. It was delicous.

ENJOY!!