The brisket was covered in a dry rub 18 hrs before the brisket went on the smoker. Dry rubs can go on an hour before you plan to cook or up to 24 hrs before you place the meat on the grill/smoker.
Prior to putting the dry rub on, make sure that the fat layer is cut to 1/4″.
The Traeger was set at a temperature of 225º. The meat probe was inserted into the thickest part of the brisket and it was set for a temperature of 165º.
At the 9 hour mark, the brisket hit the internal temp of 165º. The brisket came off the smoker, wrapped in butcher paper and placed back on the smoker. The meat probe was placed back in the thickest part of the brisket and the probe was set at 205º.
When time to take off the grill, let the brisket sit wrapped in the butcher paper for at least an hour before cutting.
1/2 cup Fine Grain Sea Salt
1/4 cup Fresh Ground Black Pepper
1 Tsp Calabrian Chili Powder
3 Tsp Dried Basil
Place in a sealable container and mix well. Rub the dry run over all parts of the brisket. If there should be an overlap on the fat, don’t put any dry run in it.
Remember – once the brisket or any other meat goes on the smoker, don’t open it! Well, if you want to mop the meat with a sauce, be quick.