First we start by trimming the brisket, roughly an hour before we are ready to start our smoke. Trimming can take many forms, but trim as much of the "hard fat" as possible, and leave roughly 1/4" on the bottom fat cap.
Next season your brisket on all sides and edges with a liberal coating of Rock's Coffee Rub, then pat in don't rub! Lastly, sprinkle a light coating of Rock's Anytime Seasoning to both side and let the seasonings "sweat in" while your smoker comes to temp.
While the rubs sweat in, prep your Traeger Timberline 1300 smoker to 225° and set to super smoke.
When your Traeger is up to temp, place your brisket directly on the smoker – fat side down.
For the first part of your smoke, place the thermometer in the flat part of the brisket and smoke until the temp hits 160° (roughly 5-6 hours).
Once your brisket hits 160° in the flat, take your brisket off and wrap in butcher paper (or substitute with foil if desired). Wrap as tight as possible, folding excess paper underneath and place the wrapped brisket back on the smoker.
Allow your wrapped brisket to smoke for roughly another 4-6 hours, checking the flat temp until it reads 203°. Another test is how easy the instant read thermometer slides in when checking the temp. When it slides in with easy, you are ready to pull off the smoker.
When you hit temp, pull the brisket off – leaving it wrapped – and set aside to allow it to rest for at least 1 hour. This is VERY important to ensure all the moisture heads back to the middle of your brisket.
After resting, slice perpendicular to the grain in your desired thickness. Our suggestion is thinner is better, but not too thin.