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Braised Sweet & Sour Brisket

  • 7 Hours
  • 8-12 Servings
  • smoker
  • moderate
Brisket

Switch up your routine and try out a sweet take on this BBQ staple. Snake River Farms brisket meets wood-fired smoke and a sweet and tangy sauce for a perfect bite of beef, sure to win over any crowd.

Ingredients

  • Brisket

    • 1 9-12 lb Brisket Buy Now +
    • Traeger Prime Rib Rub, as needed Buy Now +
    • Kosher salt, to taste
    • 2 tbsp butter
    • 1/2 yellow onion, thinly sliced
    • 2 cloves garlic, sliced
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp paprika
    • pinch of cayenne pepper
    • salt and pepper, to taste
    • 1 1/2 cups beef stock
    • 1 cup ketchup
    • 1/4 cup brown sugar

Directions

Brisket

  • Set Traeger temperature to High and preheat, lid closed for 15 minutes.

    1
    Done
    15 minutes
  • Season the brisket liberally with Traeger Prime Rib Rub and kosher salt.

    2
    Done
    2 minutes
  • Place the brisket directly on the grill grate, fat side down and cook for 30-45 minutes until fat is caramelized and lightly browned.

    3
    Done
    30-45 minutes
  • While the brisket is cooking heat a saute pan over medium heat and melt the butter. Add the onion and cook for 5-6 minutes stirring occasionally until lightly caramelized. Add the garlic and cook 1 minute more.

    4
    Done
    7 minutes
  • Add the oregano, thyme, paprika, cayenne, salt and pepper and cook 30 seconds until fragrant.

    5
    Done
    30 seconds
  • Deglaze the pan with beef stock scraping up any browned bits with a wooden spoon. Add ketchup and brown sugar and bring to a simmer.

    6
    Done
    2 minutes
  • Remove the brisket from the grill and place in a baking dish. Pour the onion mixture over the brisket and cover tightly with foil.

    7
    Done
    2 minutes
  • Reduce the grill temperature to 225°F and place the baking dish directly on the grill grate. Braise for 5-6 hours or until the brisket is fork-tender.

    8
    Done
    5-6 hours
  • Remove from grill and vent the foil. Cool at room temperature then transfer to the fridge overnight (this step is not necessary but will result in a juicier and more flavorful brisket).

    9
    Done
    2 minutes
  • The next day, remove from the fridge and set the temperature on the grill to 350°F. Place the brisket back on the grill to warm.

    10
    Done
    2 minutes
  • When brisket is warm and the sauce has caramelized, about 45 minutes, remove from the grill.

    11
    Done
    45 minutes
  • Remove the brisket from the sauce and slice the pour remaining sauce over the top and serve. Enjoy!

     

    *Cook times will vary depending on set and ambient temperatures.

    12
    Done
    3 minutes