Step 1

Trim excess fat off the brisket. Be sure to leave a good portion of fat on the meat as the fat will render down and enhance the flavor of the brisket. It will also keep it from drying out.

Step 2

To make burnt ends, separate the flat from the point (How to Separate Point From Flat). Otherwise, leave the brisket intact. Combine vinegar, olive oil, and crushed garlic. Brush both sides of the meat with it.

Step 3

Season the meat with Santa Maria Dry Rub Seasoning, Pork Rub seasoning (my personal favorite), or use your seasoning of choice. Wrap the meat and let it rest in the refrigerator for a minimum of 4 hours, but preferably longer.

Step 4

Bring the brisket to room temperature a few hours before you plan on smoking it. Before going to bed, fire up the Traeger to 200° F. (Tip: We usually start marinating the meat in the morning and put it on the grill at midnight).

Step 5

When the smoker is ready, place the brisket on the grill fat-side down and spray generously with apple juice. Insert the probe a few inches into the thickest part of the meat and set the probe temperature to 160° F.

Step 6

Once the smoked briskets' internal temperature reaches 160° F (which should be in the morning) spray with apple juice one last time, then wrap it in butcher paper. Place the brisket back on the grill, this time fat-side up.

Step 7

Smoke the brisket in the Traeger until it reaches 200° F. This could take several more hours. The longer the cooking time the better it will be. When it's ready, take the meat off the grill and let it rest for about an hour, while still wrapped.