PREPARATION

1. Combine dry ingredients in glass bowl.
2. Trim fat cap to 1/8 inch thick, and trim out any fat pockets.
3. Lightly coat entire brisket with rub mixture
4. Start Traeger on "medium" allowing grill to heat up for 10 minutes.
5. Place brisket on grid, fat side up.
6. Cook 3 hours "medium", then switch to "smoke" for 4 hours.
7. Take brisket off grill and wrap in heavy-duty foil.
8. Continue to cook on "medium" 2-3 more hours.
9. After the 10th hour, carefully open up foil surrounding brisket. Be careful not to let juices run out. Continue to cook on "medium" for 3 more hours to finish.
10. Remove brisket from grill, gently remove from foil.
11. Allow it to "rest" for 15 minutes, then slice AGAINST the grain into 1/4" slices.

Serves half the neighbourhood.
Recommended pellets: 50/50 mixture of Mesquite & Maple.

Ingredients

1 - 10 lb. whole brisket
3 T. Traeger Beef Shake
1/4 c. salt
2 T. fresh black pepper
1 T. cumin
1 T. allspice
2 T. paprika
1 T. garlic powder

*Note this recipe takes a long time