• Recipe by: Chef Tony Reed, Spiceology Foodservice Director
  • Difficulty level: Moderate
  • Time: 6-8 hours



  • 2 quarts water
  • 1 cup kosher coarse salt
  • 1 cup brown sugar
  • 12 cup ice



  1. In a large pot dissolve brown sugar and salt in boiling water. Remove from heat.
  2. Add ice and Brisket. Brine overnight (12-14hrs) in refrigerator.
  3. Once ready to cook, remove the brisket from the brine and pay dry with paper towels.
  4. Using the Korean BBQ Blend, rub the brisket down. Remember to get into all the crevices with the blend.
  5. Set your Traeger (or any smoker) to 250 degrees F.
  6. Once the smoker is at temperature, set the brisket directly on the grill, fat side down. Smoke for 3 hours.
  7. After 3 hours remove the brisket from the heat and double wrap the brisket in tinfoil. Place back on the grill.
  8. Set the temperature to 275 degrees F and cook until the internal temperature of the meat is at 203 degrees F. 
  9. Once to temperature, remove foil from brisket and place on the grill for an additional 30 minutes. Remove from the grill and immediately serve or wrap again and serve later!