With Kris still having fun at the lake, I decided to smoke a brisket. Started this bad boy at 8:00 AM and pulled it off to rest at 5:00 PM. Definitely worth the wait. This was the first brisket I have cooked on the Traeger (have I mentioned I love my grill) and it turned out smoky good. For the sides I added some coleslaw and BBQ baked beans. I tried something new with the beans and they turned out pretty darn tasty.
Now for the brisket – 
Get yourself a nice cut of meat. Trim some of the fat but leave about 1/4 inch of fat on top. This was a 5 lb brisket flat. Season with a good rub. Here is what I used – 
- 1 cup brown sugar
- 1/2 cup chili powder
- 1/8 cup paprika
- 1/8 cup salt
- 1/4 cup pepper
- 1/8 cup dark coffee, finely ground
Dry brisket with paper towels. Cover, liberally with the rub. You want a thick coating to help make the ‘bark’ during the smoking process. Let this sit out for about 30 minutes. In the meantime, get the grill going. You will want a temp of 160 – 200 degrees for the smoking time. When the grill is ready put the brisket directly on the grates and get cooking. Smoke from 8:00 AM until 3:00 PM, flipping every 2 hours.
At 3:00 PM pull the brisket off and put in a disposable foil pan. Add about 1/2 inch of your favorite beer to the pan. Slice an onion and cover the brisket with the sliced onions.
Get your grill temp up to 350 degrees. Cover the pan tightly with foil and put back on the grill. Cook this way until 4:30 PM. Uncover the brisket and continue to cook until 5:00 PM. During this last 1/2 hour you can add your favorite BBQ. I do not do this as I like to add BBQ at serving time.
Pull the brisket off the grill – doesn’t that look good?? Place on a platter, cover with foil and let rest 30 minutes. You will want the temp of the brisket to be 190+. While the brisket is resting I cooked the beans.
For the beans –
- 1 can great northern beans, drained and rinsed
- 4 slices bacon, chopped
- 1 onion, chopped
- BBQ sauce, about 1/2 cup
- Beer, about 1/2 bottle
- 2 T brown sugar
In a cast iron pan add the bacon and cook over medium heat. As the fat begins to render, add the onion and continue to cook until bacon is almost done and onion is translucent. Add the BBQ, beer and stir in the brown sugar. Cook a few more minutes then transfer to your grill. Cook until thick and bubbly, 20-30 minutes.
Slice the brisket against the grain. Look at that smoke ring!! Grab a plate, load up and enjoy!!!