Preparation Time: 30 minutes
Cooking Time: 8 hours
Serving: 6-8 servings
One whole beef brisket (approximately 10 pounds)
1/4 cup Traeger Beef Rub (or your favourite beef rub)
1/2 cup brown sugar
1/4 cup unsalted butter, cubed
1/4 cup honey
1/4 cup beef broth
1/4 cup barbecue sauce (optional)
1 cup wood pellets (hickory or mesquite work well)
Trim the excess fat from the brisket, leaving about 1/4 inch of fat on the surface. This will help keep the meat moist during the smoking process. Rub the entire brisket with the Traeger Beef Rub, ensuring it is evenly coated.
Wrap the seasoned brisket in plastic wrap and refrigerate it for at least 4 hours or preferably overnight to allow the flavours to penetrate the meat.
Preheat your Traeger smoker to 225°F (107°C) using hickory or mesquite wood pellets for a rich smoky flavour.
Place the brisket directly on the smoker grate, fat-side up. Smoke the brisket for about 6 hours or until the internal temperature reaches 165°F (74°C). Remove the brisket from the smoker and let it rest for 30 minutes.
Cube the brisket into bite-sized pieces, around 1 to 1.5 inches. In a large aluminium foil pan, combine the cubed brisket, brown sugar, butter, honey, beef broth, and barbecue sauce (if using).
Mix well to coat the brisket with the sauce and seasonings. Cover the pan with aluminium foil and return it to the smoker. Continue smoking for an additional 2 hours or until the burnt ends are tender and caramelized.
Once done, remove the pan from the smoker and let it rest for a few minutes before serving.