Low & Slow Brisket on the Traeger Ironwood XL | Heath Riles BBQ

With a gorgeous bark and juicy texture, this magnificent Low and Slow Brisket is the star of the show. And, if you time it right, this recipe literally cooks while you sleep! There’s nothing better than waking up to the smell of delicious BBQ.

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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Black Latex Gloves https://amzn.to/3U8p49g
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Traeger Ironwood XL https://amzn.to/3Q8me2z
• Plastic Spray Bottle https://amzn.to/3Q9ZoI0
• Aluminum Pan https://amzn.to/49LvoJC
• Metal Sheet Pan https://amzn.to/3w2U7es
• Heath Riles BBQ Heat Resistant Gloves https://bit.ly/3BfFkvW

Ingredients:
• 1 (11-pound) Wagyu brisket
• Mustard
• Cracked black pepper
• Heath Riles BBQ Beef Rub
• 5 ounces beef consommé

Directions:
1. Stoke the Traeger Ironwood XL or your grill of choice with Royal Oak Charcoal Hardwood Pellets and fire it up to 200℉.
2. Trim the brisket, removing all excess fat flaps, gristle, and stray pieces of bone.
3. Drizzle a layer of mustard over the meat and rub it in with your hands. Sprinkle cracked black pepper over the brisket, followed by a good layer of Heath Riles BBQ Beef Rub. Flip the meat and repeat the process on the other side. Let the meat sweat in for about 30 minutes.
4. Lay an aluminum pan on the Traeger Ironwood XL’s grates and set a baking rack over the top. Place the brisket on the baking rack fat side up and set a ChefAlarm to 190℉. Let the meat smoke for 12 ½ hours. At this point, my brisket was 160℉.
5. Lay a large, triple-lined sheet of aluminum foil on a cooking tray, then carefully set the smoked beef brisket over top. Pour a little beef consommé over the top, then tightly wrap the brisket.
6. Increase the grill’s temperature to 250℉, poke the ChefAlarm back in the meat, and let it continue cooking for about 2 ½ more hours until it reaches that ideal temperature of 190℉.
7. Once the meat is done, let it rest for at least four hours before digging in. Enjoy!

Chapters:
Prepare Brisket 1:00
Season with Heath Riles BBQ 1:58
Place on Traeger 3:40
Take Off Traeger & Wrap 5:40
Place Back On Traeger 7:05
Remove and Place into YETI 8:21
Remove from YETI 9:03
Recap 11:17
Slice & Taste 12:00
Outro 12:39

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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