The Great Easter Brisket Cook-Off

Preparing a non-traditional Easter dinner with brisket and salmon! Using beef from New Mexico, the brisket is prepared for the smoker. Getting ready for some delicious home cooking for this holiday dinner.

My orientation was off... I first published this as a reel. This is the "other version" that I was supposed to post.

Thanks for watching. Simple instructions are below. The link for the Meater Probe is also below. It is a must have. Using the ap and tools is a game changer.

Good luck and remember to take your time while smoking meat. Once you start to get the hang of it, you will learn how and when to move, rest, wrap and season your meat.

Link to the Meater Probe - https://amzn.to/4jEtkbx

🔥 Beginner-Friendly Traeger Brisket Recipe
With Traeger Everything Rub & Sweet Baby Ray's BBQ Sauce

🛒 Ingredients:
1 whole beef brisket (8–12 lbs, preferably USDA Choice or Prime)
Traeger Everything Rub (or your favorite rub)
Yellow mustard (optional, for binding)
1 cup apple juice or apple cider vinegar (for spritzing)
Sweet Baby Ray’s BBQ Sauce (for finishing)

🧂 Step 1: Trim & Season
Trim any excess fat off the brisket, leaving about 1/4" fat cap for moisture.
Optional: Rub a light coat of yellow mustard over the brisket (acts as a binder).
Generously coat the entire brisket with Traeger Everything Rub. Pat it in—don’t rub too hard.

🔥 Step 2: Preheat Your Traeger
Preheat the Traeger smoker to 225°F.
Use hickory, oak, or mesquite pellets for a classic brisket smoke flavor.

🌬 Step 3: Smoke Low & Slow
Place the brisket fat side up directly on the grill grates.

Smoke at 225°F for about 6–8 hours, or until the internal temp hits 165°F.

Every 60–90 minutes, spritz with apple juice or cider vinegar to keep it moist.

🧻 Step 4: Wrap (Texas Crutch)
Once it hits 165°F, wrap the brisket tightly in butcher paper or heavy-duty foil.
Return it to the smoker and continue cooking at 225°F.

🌡 Step 5: Finish the Cook
Cook until the internal temp reaches 200–205°F and the probe slides in like butter.
This could take another 4–6 hours, depending on the size of your brisket.

🛌 Step 6: Rest
Remove from smoker, keep it wrapped, and let it rest in a cooler or warm oven for at least 1 hour (2 is even better).

🍖 Step 7: Slice & Sauce
Slice against the grain.

Serve with a drizzle of Sweet Baby Ray’s BBQ Sauce, or on the side for dipping.

✅ Pro Tips:
Don’t rush the process—low and slow is the key.
Use a good meat thermometer for accuracy.
The rest time is crucial—it helps redistribute juices.