Tag Archives: beef brisket

Football, Beef Brisket, and a Happy New Year…

My favorite farmer got a Traeger Grill for Christmas.  I am a huge fan of grilling as it makes for fewer dishes and messes in the kitchen.  However, charcoal grilling creates very late dinners after long days on the farm.

The big Christmas gift!

The big Christmas gift!

Matt and I are hoping that the new wood pellet grill will provide a practical and efficient way to get a diverse variety of dinners on the table at a decent hour.  Our girls are dreaming of fewer kitchen clean up chores!

My favorite farmer, just a few years ago...

My favorite farmer, a few years ago…

As a retired college football player, Matt tries to devote some quality time to bowl games during the holiday season.  He cooked his first beef brisket today in addition to cheering the Nebraska Cornhuskers to victory in the Gator Bowl.

Beef, It's What's For Dinner at our house tonight!

Beef, It’s What’s For Dinner at our house tonight!

Smoked beef brisket is one of my favorites.  It is a cut of meat that needs to be cooked with patience to ensure tenderness.  Every brisket is unique, but choosing a brisket with a cap of fat at lease 1/4″ thick and then cooking the meat to an internal temperature of 190-195 degrees will grant you the ultimate eating experience.

Ingredients: Beef Brisket (approximately 6#’s), Beef rub spices or your favorite barbecue rub, 2 cups beer (or beef broth), 1/4 cup of apple cider vinegar, 2 tablespoons Worcestershire sauce, and your favorite barbecue sauce.

  • Season the brisket on both sides with the beef rub.
  • Make the mop sauce:  in a clean spray bottle or container combine the beer (or beef broth) with the vinegar and Worcestershire sauce.
  • Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes).  Arrange the brisket fat-side up on the grill grate and smoke for 3-4 hours with the lid closed.  Spray or spread the mop sauce over the meat every hour.
  • After smoking, set the grill temperature to 225 degrees F and continue to cook the brisket–basting with the mop sauce periodically–until an instant-read thermometer inserted into the thickest part of the meat reads 190-195 degrees.  This will likely take 4-6 hours, so be patient!
  • Wrap the cooked meat in foil and let it rest for 30 minutes (preferably in an insulated container so that the meat stays hot).
  • Slice the meat with a sharp knife across the grain into pencil-width slices.
  • Serve with your choice of barbecue sauce, or eat it plain like I do!



I served our brisket with home made macaroni and cheese and green peas.  The girls topped off the meal with their beautifully decorated Christmas cookies.

Making Christmas cookies is a fun family tradition...

An entertaining tradition with a house full of budding engineers at the helm…

It was a great way to celebrate the New Year!


Filed under General, Recipes and Beef Cooking Tips...