Step 1

Trim the brisket and leave about 1/4 inch of fat. Remove the large chunk of hard fat found where the flat and point connect.

Step 2

Cover the brisket in a thin coating of a binder like mustard or oil. Apply the brisket rub liberally all over the brisket using the mustard as glue. You can use a storebought rub or make your own.

Step 3

Wrap in plastic wrap and place the brisket in the fridge for at least 2 hours

Step 4

Load the hopper with the pellets, set the grill to SMOKE, and leave the lid open for 4-6 minutes; you will start to see white smoke coming out of the grill. This means the initial pellets are igniting.

Step 5

Now close the lid and set the temperature to 250°F; this will take 10-15 minutes.

Step 6

When you are up to the temperature, remove the plastic from the brisket and place the brisket with the fat cap facing the heat source.

Step 7

If you have a temperature probe, insert it into the thickest part, which is usually the center.

Step 8

Make a spritz for brisket by mixing water, beer, apple, apple cider vinegar with water in a spray bottle and spray every 45 minutes after the first 90 minutes.

Step 9

Close the lid and cook until the brisket reaches 155°F-165°F

Step 10

If the temperature stops rising between 155°F and 165°F, wrap the brisket in butcher paper or aluminum foil.

Step 11

Return to Traeger and cook until the internal temperature reaches 200°F.

Step 12

When it reaches 200°F, remove the brisket from the smoker and wrap it in a towel.Then place the brisket it in a cooler to rest until it reaches 140°F

Step 13

Then, unwrap the brisket and move it to a cutting board. Slice the brisket against the grain for tender, pull-apart slices.