@uncledibbz Easiest SMOKED Brisket Recipe in 2024 💨 All this PRIME beef was less than $60? 🤯 Get my recipe below ⬇️ or on uncledibbz.com [Link in Bio] Ingredients: • 1 whole packer brisket, approximately 15-18 pounds, trimmed • Uncle Dibbz Texas Steak Rub (to taste) [link in bio] Tools: • Instant Read Thermometer • Butcher paper, unwaxed • Spray Bottle with Apple Cider Vinegar Process: 1. Prepare the Pellet Grill\Smoker: • Preheat your @Traeger Grills Ironwood XL to 200°F (93°C) using oak, mesquite, hickory, or pecan pellets. 2. Prepare the Brisket: • Start with a trimmed brisket. • Generously coat all sides of the brisket with Uncle Dibbz Texas Steak Rub, ensuring even coverage. 3. Smoke the Brisket: • Place the brisket fat side up in the pellet grill. If available, utilize a second shelf to position the brisket further from the heat source. • Smoke the brisket until the internal temperature reaches 175°F (79°C), approximately 13 hours. 4. Wrap the Brisket: • Wrap the brisket tightly in unwaxed butcher paper to preserve the bark while allowing airflow. • Alternatively, you can wrap in foil for a faster finish, but be aware this may result in a softer bark. • Decide on your desired serving time to determine temperature adjustments. For a quicker finish, increase the temperature gradually from 200°F to 275°F (93°C to 135°C) over 2-3 hours until the brisket reaches an internal temperature of 203°F (95°C) in the middle of the flat. 5. Rest the Brisket: • Resting is crucial. Ideally, rest the brisket for 8 hours in a warmer at 140°F (60°C), but home cooks may lack this option. • An alternative is to rest the brisket at ambient temperature for 2 hours, then transfer it to a Traeger set to “Keep Warm” (165°F/74°C). • Another option is to use an oven set to its lowest temperature, typically around 170°F (77°C). In this video, resting was done at ambient temperature until the internal temperature reached 140°F (60°C). 6. Slice the Brisket: • Unwrap the brisket, collecting any drippings from the butcher paper to pour over the sliced brisket. • Slice only what you plan to eat, ensuring each slice is tender and flavorful. #SmokedBrisket #BBQLovers #GrillingSeason #Foodie #Meat #Pitmaster #Brisket #LowAndSlow #TexasBBQ #FoodInspiration #Cookout #Beef #Keto #GrillMaster #smoked #MeatPerfection #traegergrills #steak #TraegerDay2024 #UncleDibbz #ThatsGoodShawty #Fyp #Foryou #Viral ♬ original sound - Uncle Dibbz 🍴

Ingredients:

• 1 whole packer brisket, approximately 15-18 pounds, trimmed
• Uncle Dibbz Texas Steak Rub (to taste)

Tools:

• Instant Read Thermometer
• Butcher paper, unwaxed
• Spray Bottle with Apple Cider Vinegar

Process:

1. Prepare the Pellet Grill\Smoker:
   • Preheat your pellet grill to 200°F (93°C) using oak, mesquite, hickory, or pecan pellets.
2. Prepare the Brisket:
   • Start with a trimmed brisket.
   • Generously coat all sides of the brisket with Uncle Dibbz Texas Steak Rub, ensuring even coverage.
3. Smoke the Brisket:
   • Place the brisket fat side up in the pellet grill. If available, utilize a second shelf to position the brisket further from the heat source.
   • Smoke the brisket until the internal temperature reaches 175°F (79°C), approximately 13 hours.
4. Wrap the Brisket:
   • Wrap the brisket tightly in unwaxed butcher paper to preserve the bark while allowing airflow.
   • Alternatively, you can wrap in foil for a faster finish, but be aware this may result in a softer bark.
   • Decide on your desired serving time to determine temperature adjustments. For a quicker finish, increase the temperature gradually from 200°F to 275°F (93°C to 135°C) over 2-3 hours until the brisket reaches an internal temperature of 203°F (95°C) in the middle of the flat.
5. Rest the Brisket:
   • Resting is crucial. Ideally, rest the brisket for 8 hours in a warmer at 140°F (60°C), but home cooks may lack this option.
   • An alternative is to rest the brisket at ambient temperature for 2 hours, then transfer it to a Traeger set to "Keep Warm" (165°F/74°C).
   • Another option is to use an oven set to its lowest temperature, typically around 170°F (77°C). In this video, resting was done at ambient temperature until the internal temperature reached 140°F (60°C).
6. Slice the Brisket:
   • Unwrap the brisket, collecting any drippings from the butcher paper to pour over the sliced brisket.
   • Slice only what you plan to eat, ensuring each slice is tender and flavorful.

Note:

• Adjust the seasoning quantity to taste preference, ensuring the brisket is thoroughly coated with Uncle Dibbz Texas Steak Rub .
• Experiment with resting methods and temperatures to achieve the desired tenderness and juiciness in your brisket.