Low & Slow Wagyu Brisket | Traeger Grill | Heath Riles

The best brisket is juicy, tender, and spiced just right. Like the title says, I believe you get the best results with brisket when you cook it low and slow. With this recipe, I started my brisket the evening before so it could cook all night. Follow along to see how I did it, and how it turned out.

Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/favorite-recipes/low-slow-wagyu-brisket-recipe-using-the-traeger-timberline-grill

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WHAT HEATH USED IN THIS RECIPE:
• Heath Riles BBQ Beef Injection https://bit.ly/3F1TgKE
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Hot Rub https://bit.ly/3nfMLtO
• Heath Riles BBQ Mixing Shaker Bottle https://bit.ly/3CVkMb2
• Traeger Timberline 1300 https://www.traeger.com/pellet-grills/timberline/1300
• Royal Oak 100% Charcoal Hardwood Pellets https://www.royaloak.com/product-category/charcoalpellets/
• Thermapen One https://bit.ly/43qX2Za
• Stone + Wood Cutting Boards https://etsy.me/2RDvpNO
• YETI Tundra Haul Cooler https://yetius.pxf.io/oej3qY
• YETI Rambler 30 oz https://yetius.pxf.io/vno3PN
• Kitchen Basics Beef Stock https://amzn.to/3F2SJIn
• Victorinox Boning Knife https://amzn.to/3uhSCDO
• Butcher Paper https://amzn.to/3urLOnq
• Beef Tallow https://amzn.to/2Y8u9oP
• Aluminum Sheet Pan https://amzn.to/2XPJ86J

INGREDIENTS:
• A9 Wagyu Brisket (ours was approximately 15 lbs before trimming)
• Heath Riles BBQ Beef Injection (1/2 cup)
• Beef Stock (16 oz to mix with Beef Injection)
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Hot Rub
• Beef Tallow (approximately 1 cup melted down)
• Butcher Paper if you plan to wrap like we did

DIRECTIONS:
1. Trim brisket to your liking.
2. Mix Heath Riles BBQ Beef Injection (1/2 cup) with Beef Stock (16 oz).
3. Inject brisket using a grid-like pattern.
4. Season brisket with Garlic Jalapeño Rub and Hot Rub on both sides.
5. Put on Traeger using SuperSmoke at 225º. We used Royal Oak Charcoal Pellets for this cook.
6. Cook brisket for 12 hours, our internal temperature was 185º at the 12 hour mark.
7. Wrap brisket in butcher paper with Beef Tallow and allow to cook for approximately 2 more hours. Take brisket off once an internal temperature of 200º is reached.
8. Allow brisket to rest for 4-6 hours. We allowed us to rest for approximately 5 hours. Our total cook time was 14 hours.

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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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