clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef navel, raw beef brisket meat set,with ingredients for smoking making barbecue, pastrami, cure, on white stone background

Smoked Midnight Brisket

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


  • Author: Kay Keene
  • Total Time: 12 hours 15 minutes
  • Yield: 6 1x


For cooking the perfect brisket this recipe is 100% foolproof.  With a combination of slow and low cooking as well as a long braise in its juices, it is a perfect winner.


Units Scale
  • 1 cup beef broth
  • 1 (4-6 lb) flat-cut brisket
  • BBQ sauce of your choice for serving
  • Brisket blend pellets

For the sauce

  • 1 teaspoon Traeger blackened Saskatchewan rub
  • 1 teaspoon Traeger chicken rub
  • 1 tablespoon Traeger beef rub
  • 1 tablespoon Worcestershire sauce


  1. To make the sauce whisk the Worcestershire sauce, blackened Saskatchewan, beef, and chicken rubs together in a bowl.
  2. Rub sauce over brisket.
  3. Preheat the Traeger to 180℉ with the lid closed. If available use super smoke.
  4. Next, insert the probe into the thickest part of the brisket. Put the brisket on the grill grates. With the lid closed cook for 5-7 hours until the internal temperature reaches 160℉.
  5. Take the brisket off the grill and increase the temperature to 225℉. Then wrap it in a double layer of tin foil, keeping one end open, then pour the beef broth in, and seal it closed.
  6. Re-insert the probe and put the brisket back on the grill. Cook for another 4-5 hours until the internal temperature reaches 204℉.
  7. Take the brisket off the grill and allow it to rest for 30 minutes in the foil. Unwrap, slice, and serve with your favorite BBQ sauce.
  • Prep Time: 15 minutes
  • Cook Time: 12 hours