Passover Brisket on the Traeger
Somewhere between my Bubbe's traditional oven-braised brisket and my preferred Texas-style smoked brisket comes this Passover brisket on the Traeger. Smoked first then braised in a flavorful sauce with veggies, it's sliced thinly and served with matzoh balls for a delicious holiday meal.
Equipment
- Traeger grill
- Deep roasting pan
- Aluminum foil
- Instant read thermometer
- bowl and spoon
- Pot of boiling water
- Cutting board and slicing knife
Ingredients
- 6-8 pound trimmed brisket flat
- 6 tbsp O Organics Steak Grilling Seasoning
- 5 Signature Select Beef Bouillon Cubes
- 3 cups Signature Farms Baby Carrots
- 3 Signature Farms Yellow Onions
- 1 jar Signature Select Chili Sauce
- 1 box Matzoh Ball Mix
- 3 Open Nature Brown Eggs
- 1/2 cup Signature Select Vegetable Oil
- Water
Instructions
- Preheat your Traeger grill to 225* with the Super Smoke feature enabled.
- Unwrap the brisket and pat it dry with a paper towel.
- Season the brisket liberally with O Organics Steak Grilling Seasoning.
- Place the seasoned brisket in the center of the preheated grill and close the lid.
- Allow the brisket to smoke for about 90 minutes, until the internal temperature reaches 165*.
- While the brisket is smoking, prepare the braising pan.
- Dissolve bouillon cubes in warm water, producing about 3 cups of beef broth.
- In a big roasting pan, combine the beef broth and chili sauce.
- Cut the onions into eighths and stir in the cut onions and baby carrots to the broth mixture.
- Remove the brisket from the grill and nestle it in the prepared braising dish.
- Cover the pan tightly with aluminum foil and return the pan to the Traeger.
- Bump up the temperature to 275* and allow the brisket to cook for about 5 more hours.
- When the internal temperature of the brisket reaches about 203*, pull the pan from the grill and vent it briefly to allow the steam to escape.
- Let the pan rest on the counter for 30 minutes.
- While the brisket rests, make the matzo balls.
- In a bowl, combine the eggs and oil and beat until light and fluffy.
- Stir in the matzo ball mix and combine until moistened throughout.
- Place the bowl in the refrigerator for 10-15 minutes.
- While the mix refrigerates, bring a pot of water to a rolling boil.
- Wet your hands with water and roll the matzo ball mix into 1-inch spheres.
- Drop the balls into the boiling water and allow to cook for 15-20 minutes until fluffy and cooked through.
- Remove the brisket from the pan and use a long slicing knife to cut against the grain.
- Arrange sliced brisket on a tray or cutting board with cooked vegetables and matzo balls.
- Serve and enjoy your Passover brisket cooked on the Traeger– happy Passover!