First, you'll want to start by trimming any excess fat from the brisket. This will help the meat cook evenly and prevent it from becoming too greasy. Using a sharp knife, carefully cut away any large pieces of fat, being careful not to remove too much of the meat in the process. It's also a good idea to remove any silver skin or connective tissue that you come across, as these can also make the meat tough. This is a backyard brisket, so be care to not "shape" it too much.
To season this brisket, use our Rock's Bourbon Brisket Rub, made from bourbon barrel-aged salt, bourbon barrel-aged black pepper, garlic, sugar and brown mustard. Generously coat the entire brisket with the our rub, making sure to pat it in well on all sides.
We set the temperature on our Traeger Timberline XL, at 225º and let it smoke overnight for about 8-10 hours. In the morning, check the internal temp has reached between 160-170º and then we'll be ready to wrap.
Take a large sheet of butcher paper and place your brisket in the center. Fold the edges of the paper up and over the brisket, then fold the ends in and tuck them under. The paper should be snug against the brisket.
Place the wrapped brisket back on the smoker and crank it up to 250º. Now cook for another 5 hours until it reaches an internal temperature of 203°F. Check for probe tenderness, which is when an instant-read thermometer slides in with little to no resistance.
Now that your overnight backyard brisket is cooked to perfection, it's important to let it rest for at least an hour before slicing into it. This might seem like an unnecessary step, but it's crucial to ensure that the meat retains its juiciness and flavor. During this resting period, the brisket will continue to cook from residual heat and the juices will redistribute throughout the meat, making it more tender and flavorful. So be patient and resist the urge to cut into that delicious brisket right away.
To slice a brisket, you'll need a sharp knife and a cutting board. Begin by separating the point from the flat, then work to slice the flat in about 1/4 inch think slices against the grain. Next focus on the point, and slice down the middle then slice both sides, again in about 1/4 inch thick slices. Take your time and be patient, as slicing brisket can be a bit tricky. Once you've sliced the entire brisket, you can serve it with your favorite barbecue sauce or seasoning. Enjoy!