The Perfect Gluten Free Brisket Recipe Using a Traeger Smoker

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Gluten Free Brisket Recipe

Fire Up the Flavor with This Ultimate Smoked Brisket

When it comes to serving up a meal that's equal parts comforting and impressive, nothing beats a smoked brisket. This recipe is designed to help you achieve that perfect bark, juicy interior, and unforgettable flavor using your Traeger smoker. Whether you’re feeding the unhoused, hosting a big gathering, or just want to enjoy some top-notch BBQ, this brisket will hit the spot. We made this one for Encinitas Fill A Belly. Feel free to donate here if you feel inspired.

The Magic of Smoking

Smoking is more than just a cooking method; it's an art form. The slow and steady heat from a Traeger smoker transforms a humble piece of meat into something magical. With a little patience and the right technique, you can create a brisket that’s fall-apart tender and bursting with flavor.

Preparing the Brisket

The journey to a mouthwatering gluten free brisket recipe starts with preparation. Trimming the brisket is crucial to achieving that beautiful bark and ensuring the smoke penetrates the meat evenly. The first time I made this, I didn't know so we all had to eat around an inch of cow cellulite. It was still good though, I am not going to lie. Don't skip the mustard layer either; it’s the secret weapon that holds the spice rub in place, ensuring every bite is packed with flavor.

The Low and Slow Technique

Cooking low and slow is the key to brisket nirvana. At 225°F, the Traeger smoker provides the ideal environment for the brisket to break down and become tender over several hours. As the smoke works its magic, the rub develops into a rich crust, while the meat stays juicy and flavorful.

Feeding the Community

Preparing a 15lb brisket means you’ll have plenty to share. This recipe is perfect for community events, allowing you to feed a large group with minimal effort. It's not just about the food; it's about the experience of coming together to enjoy a meal that’s been lovingly prepared. We made this for Encinitas-Fill-A-Belly and served it alongside this herby potato salad with lashings of homemade BBQ sauce.

Perfect Pairings

While the brisket is the star of the show, don’t forget to pair it with sides that complement its smoky flavor. Classic potato salad, coleslaw, or baked beans are all excellent choices. And of course, have some tangy homemade BBQ sauce on hand to drizzle over the brisket for that extra punch of flavor.

Enjoy the Moment

As you slice into your perfectly smoked brisket, take a moment to appreciate the craft and care that went into creating this dish. You are a sodding genius and master of meat, don't ever let anyone tell you otherwise.

Ingredients: (Serves 30)

• 15 lbs beef brisket (whole packer brisket)

• 1/2 cup yellow mustard (acts as a binder for the rub)

For the Brisket Rub:

• 1/2 cup kosher salt

• 1/2 cup brown sugar

• 1/2 cup paprika (smoked paprika for a smoky flavor)

• 1/4 cup black pepper

• 1/4 cup garlic powder

• 1/4 cup onion powder

• 2 tbsp chili powder

• 2 tbsp ground cumin

• 2 tbsp ground mustard

• 1 tbsp cayenne pepper (adjust to your spice preference)

• 2 tbsp dried thyme

• 1 tbsp ground coriander

Instructions

1. Prepare the Brisket:

• Trim the brisket: Remove excess fat, leaving about 1/4 inch of fat cap for flavor.

• Pat the brisket dry with paper towels.

• Apply a thin layer of yellow mustard all over the brisket to help the rub adhere.

1. Apply the Rub:

• In a large bowl, mix all the rub ingredients until well combined.

• Generously apply the rub to all sides of the brisket, pressing it into the meat to ensure it sticks.

1. Preheat the Traeger Smoker:

• Preheat your Traeger smoker to 225°F (107°C). For the best results, use oak or hickory wood pellets for a robust smoky flavor.

1. Smoke the Brisket:

• Place the brisket on the smoker, fat side up, to allow the fat to render and baste the meat.

• Smoke the brisket until it reaches an internal temperature of 165°F (74°C). This usually takes about 6 to 8 hours.

1. Wrap the Brisket:

• Remove the brisket from the smoker and wrap it tightly in butcher paper or aluminum foil.

• Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C), about 4 to 6 more hours.

1. Rest the Brisket:

• Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. This helps the juices redistribute and makes for a juicier bite.

1. Slice and Serve:

• Slice the brisket against the grain into 1/4 inch thick slices.

• Serve with your favorite BBQ sauce and sides.

I hope this helps you create an unforgettable brisket experience for your guests! #SmokedBrisket #BBQMasterpiece #TraegerSmoker #CommunityFeast