Step 1

Season the brisket the day prior to cooking. Mix salt, garlic, onion powder and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight or for at least 8 hours.Add A NoteIngredients1 (12 lb) whole packer beef brisket, fat trimmed to 1/4 inch1/3 Cup Jacobsen Salt Co. Pure Kosher Sea Salt2 Tablespoon garlic paste2 Tablespoon onion powder1/3 Cup black pepper

Step 2

When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.Grill: 225 ˚FAdd A Note

Step 3

Place brisket, fat side down, on grill grate right in the center of the grill. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.Grill: 225 ˚F Probe: 160 ˚FAdd A Note

Step 4

Remove brisket from grill and wrap in butcher paper or foil. Continue smoking at 225℉ until the brisket reaches an internal temperature of 203℉, approximately another 3 to 4 hours, for a total of 8 to 10 hours smoke and cook time.Grill: 225 ˚F Probe: 203 ˚FAdd A Note

Step 5

Remove butcher paper or foil wrapped brisket from the grill and allow to rest for one hour.Add A Note

Step 6

After resting, slice the brisket against the grain in 1/4 inch thick slices and serve.Add A Note