Overnight Brisket with Royal Nova Bar-B-Quispice & Cafe Ember BBQ Seasoning

Ingredients:

• 1 whole packer brisket (12–16 lbs)
• ½ bottle Royal Nova Bar-B-Quispice Seasoning
• ½ bottle Cafe Ember BBQ Seasoning
• rendered beef tallow (for wrapping)
• Traeger apple wood/maple wood pellets

Equipment:

• Traeger Woodridge Pro (or any pellet grill)
• pink butcher paper
• wireless meat thermometer

Instructions:

1. Trim the brisket, leaving about ¼ inch of fat on the fat cap.
2. Combine ½ bottle of Royal Nova Bar-B-Quispice Seasoning with ½ bottle of Cafe Ember BBQ Seasoning. Coat every surface of the brisket generously, pressing the seasoning into the meat to create an even layer that will develop into a rich bark.
3. Preheat the pellet grill to 200°F using maple wood pellets. Place the brisket on the smoker fat-side down and smoke overnight for approximately 7 hours.
4. In the morning, increase the grill temperature to 225°F and continue cooking until the brisket reaches an internal temperature of about 175°F.
5. Lay out two large sheets of pink butcher paper. Spread a few spoonfuls of rendered beef tallow onto the paper, place the brisket on top, add another light layer of beef tallow over the brisket, and wrap tightly.
6. Return the wrapped brisket to the smoker and continue cooking until it is probe tender, usually when the internal temperature reaches 203–205°F.
7. Remove the brisket from the smoker and let it rest, still wrapped, for at least 2 hours in a cooler or warm oven before slicing.
8. Slice against the grain and enjoy a tender, juicy brisket with a rich bark and balanced BBQ flavor.