Game Day Brisket | AlcheMeats' The Alchemist

🧙 Introduction

Patience, precision, and transformation — that’s the art of brisket. When using The Alchemist, this Game Day favorite turns a humble full-packer brisket into pure gold. Cooked low and slow on the Traeger, wrapped in tallow, and rested to perfection, this recipe creates tender slices and deep, smoky flavor that melt like magic. Whether it’s for a crowd or a quiet Sunday, this brisket is proof that slow cooking is the ultimate form of alchemy. A sure way to TRANSFORM your Game Day!

🧂 Ingredients

• 1 full-packer brisket (14–20 lbs)

• Yellow mustard (for binder)

• AlcheMeats' The Alchemist — liberally applied

• Melted beef tallow or apple cider vinegar (for wrapping)

🔥 Directions

1. Trim the Brisket
   Start with a full-packer brisket. Trim off all hard fat and silver skin, but save that fat to render into homemade tallow later. Shape the brisket to be as aerodynamic as possible — this helps it cook evenly and minimizes drying edges.

2. Season and Rest
   Coat the entire brisket with yellow mustard as a binder, then season generously with The Alchemist on all sides. Let the brisket rest for at least 1 hour at room temperature or, ideally, overnight in the refrigerator for maximum flavor absorption.

3. Preheat the Smoker
   Set your Traeger or pellet smoker to 180°F (anywhere from 180–225°F works perfectly). Once preheated, place the brisket directly on the grill grates, fat side up. Insert a wireless meat thermometer into the thickest part of the flat.

4. Smoke the Brisket
   Let it smoke until the internal temperature reaches 165–175°F. This is the point where bark formation and smoke absorption peak.

5. Wrap the Brisket
   Lay out butcher paper and coat it lightly with melted tallow (or apple cider vinegar). Wrap the brisket as tightly as possible to retain moisture. Return it to the smoker, still fat side up.

6. Finish the Cook
   Increase temperature to 225-250°F. Continue cooking until the internal temperature reaches around 200°F. Check the flat portion with a probe — when it slides in with little resistance, it’s ready.

7. Rest the Brisket
   Remove from the smoker and rest on the counter for 30 minutes. Then, transfer to a cooler or warm oven (set to ~150°F) to rest longer. Aim for at least 1 hour, though 2–4 hours yields the best results. Rest until the internal temperature drops to around 150°F.

8. Slice and Serve
   Unwrap the brisket and separate the flat from the point. Slice the flat against the grain into pencil-thick slices. Rotate the point 90 degrees and slice against its grain. Serve with your favorite sides and optional BBQ sauce.

💡 AlcheMeats Tip

Resting is key — the longer the rest, the better the flavor and texture. Use rendered tallow from your trimmings to baste slices for an extra glossy finish.

🎥 Watch the Recipe Video

Watch on YouTube →
Follow along as we trim, season, and smoke the perfect full-packer brisket for Game Day glory.

🧪 Featured AlcheMeats Seasonings

• The Alchemist — Deep flavor magic and savory bark builder

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