Super Bowl Brisket

Today, for the football get together at our church – I decided to smoke a 16 pound Brisket on a Traeger grill – and it came out amazing. I have always cooked them in the oven, so this was a new experience for me. I seasoned the Brisket with a mixture of Brown Sugar, Cummin, Salt, Pepper, Cayenne, Smoked Paprika, Oregano, Onion Powder, and Garlic Powder.

Then I put it on the Traeger grill at 225 degrees, for 7 hours, then I wrapped it in foil and left it for 3 more hours.

Then I sliced it with my electric knife – and, at first, I was eating it as fast as I could cut it. Lol. And I saved the juices to put the sliced Brisket in – absolutely the right decision. As you can see in the pan, it went over very well.

And, here is the rest of the spread at our get together.

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