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20-pound Beef Brisket

Yellow Mustard

Favorite Beef Dry Rub

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This is an overnight cook. Planning to serve at 4-5 pm the next day. Ideally, you will start the brisket at 8 pm the night before serving.

Brisket Prep

1. Trim excess fat: Leave about ¼ inch of fat on the fat cap. Remove hard fat and silver skin from the underside (the lean side). Round off any thin, scraggly edges to promote even cooking

2. Apply a generous layer of yellow mustard as a binder

3. Coat generously with your favorite dry rub

Smoking Part 1

1. Preheat Traeger to 185°F with Super Smoke ON

2. Place brisket on the grate, fat side up, with the probe into the flat

3. Let it smoke overnight

Smoking Part 2

1. At around 7-8am, once the temperature of the flat reaches 165-170°F, and the bark is dark and set (doesn’t smear when touched), Lay out 2, 4-foot-long sheets of butcher paper overlapping ⅓.

2. Spritz butcher paper lightly with apple cider vinegar

3. Pull the brisket off the grate and place on the butcher paper and Increase smoker temp to 250°F

4. Pour rendered beef tallow over the top of the brisket

5. Wrap tightly in butcher paper and return to the smoker

The Finish

1. Continue cooking until the flat reaches 200–205°F and probes like soft butter (Don’t go by temp alone — rely on probe feel)

2. The point may finish slightly lower (185–195°F) and still be tender

The Rest

1. Keeping the brisket wrapped in the butcher paper, wrap it a thick towel and place in a cooler, warming box, or turned-off oven.

2. Rest until internal temp drops into the 145–160°F range

3. If cooling too fast, move to a warm oven set to 170°F briefly

Slicing & Serving

1. Unwrap carefully and reserve any juices

2. Slice the flat against the grain, about ¼” thick

3. Slice the point thicker or cube it for burnt ends