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Smoked Brisket with Dry Rub made on a Traeger for the perfect juicy and tender brisket. It's dry rubbed with simple spices and smoked for hours for moist and flavorful beef brisket from a wood pellet grill.

Prep Time    : 8  hours
Cook Time   : 10 hours
Rest Time    : 30 mins
Total Time    : 22 hours

Servings      : 19 (4-ounce servings)

Calories       : 220kcal


·         6 pounds brisket, trimmed with 1/4 inch fat cap
·         2 tablespoons fine sea salt
·         1 tablespoon pepper
·         1 tablespoon garlic powder
·         1 tablespoon smoked paprika
·         1/2 tablespoon cumin
·         1 teaspoon cayenne pepper
·         1 1/2 cups broth
·         1/4 cup apple cider vinegar


1. Make your dry rub mixture. In a small bowl, add salt, pepper, garlic powder, smoked paprika, cumin, and cayenne pepper and mix well to combine. Pat dry brisket. Rub spice mixture all over the brisket, making sure to evenly coat. Wrap it up in butcher paper or parchment paper and let it sit overnight in the fridge.
2.  The next morning, combine the broth and apple cider vinegar in a small spray bottle and set aside.
3. Start your Traeger or wood pellet grill per the instructions and set on smoke. Place brisket fat side up on the grates and smoke for 4 hours, spraying every 45 minutes to an hour with the broth/ACV mixture. Set temperature to 225 degrees Fahrenheit and cook for an additional 4-8 hours, until an instant read thermometer reads 180 degrees in the thickest part of the meat. Be patient!
4.   Remove meat and let rest for at least 30 minutes. I like place foil loosely over it. Thinly slice and serve with sides of choice!

Nutrition Facts

Smoked Brisket with Dry Rub (Paleo/Whole30)
Amount Per Serving (4 ounces cooked)
Calories 220Calories from Fat 95
% Daily Value*
Total Fat 10.5g16%
Saturated Fat 3.5g18%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 5g
Potassium 470mg13%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from eatthegains.com

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