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Backyard Blogging.

Smoked Midnight Brisket

This particular recipe for Smoked Midnight Brisket is a foolproof, go-to method for cooking the perfect brisket. A combination of low and slow cooking, plus a long braise in it’s own beefy juices makes this brisket a ribbon winner.


1 Tablespoon Worcestershire sauce
1 Tablespoon Traeger Beef Rub
1 Teaspoon Traeger Chicken Rub
1 Teaspoon Traeger Blackened Saskatchewan Rub
1 (4-6 lb) flat cut brisket
1 Cup beef broth


For the Sauce: Whisk Worcestershire sauce and Traeger rubs together in a bowl. Rub mixture into the meat.

When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Place brisket on the grill until internal temperature of the meat reaches 160℉, about 5-7 hours.

Remove from the grill and double wrap tightly with foil and add 1/2 cup to 1 cup beef broth then return to grill.

Increase grill temperature to 225℉ and place brisket back on grill 4-5 hours until the internal temperature of the meat reaches 204℉.

Remove from the grill and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite Traeger BBQ sauce. Enjoy!

How to Cook a Brisket

Recipe and photo from Traeger.