Saucy Rossy BBQ
Beef

Overnight Maple Brisket on the Traeger

An overnight maple-smoked full brisket on a pellet grill — a competition practice cook with maple pellets, a maple rub, and a butcher-paper-and-tallow wrap.

TimeOvernight cook CategoryBeef Watch10:29
Overnight Maple Brisket on the Traeger — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Trim the brisket and season generously with Maple Fix BBQ Seasoning.
  2. 2Place on the pellet grill at 200°F and smoke overnight (about 7 hours).
  3. 3Raise the temperature to 225°F and continue low and slow until the internal temp reaches around 175°F.
  4. 4Wrap in butcher paper with rendered beef tallow to preserve moisture and texture.
  5. 5Continue cooking until probe-tender, finishing around 204°F internal.
  6. 6Rest, then slice.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Beef tallow
Beef tallow is rendered beef fat used to wrap and baste — it keeps big cuts moist and adds beefy richness. It's pure fat and calorie-dense, so a light coat does the job.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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