Twenty-Five Teacups

 

We tried this recipe on Father's Day, using the whole family as guinea pigs. It was the first time we've used the Traeger for anything other than burgers, bratwurst, hot dogs or pizza.

Smoked Beef Brisket

 

2 tablespoons garlic powder

2 tablespoons onion salt

2 tablespoons smoked paprika

2 teaspoons chili powder

2 tablespoons coarse ground black pepper

1/4 cup kosher salt

13 to 14-pound beef brisket

1 1/2 cups beef broth

 

Combine first six ingredients in small bowl; mix well. Use to season brisket on all sides. Preheat Traeger to 225F. Place brisket, fat side down on grill grate. Cook until it reaches an internal temperature of 160F, 5 to 6 hours. Remove from grill. Double-wrap meat in heavy duty foil. Add beef broth to foil packet; seal. Return brisket to grill and cook until it reaches 204F, about 3 hours more. Remove from grill, unwrap and let rest 15 minutes. Slice against the grain and serve.