A Traeger smoked brisket is the ultimate meaty main course for summertime pool parties, backyard BBQs, the 4th of July, or  Father's Day! This easy brisket recipe still follows a 'low and slow'  method, but it's fast compared to most other brisket recipes because you  can have your perfectly tender, juicy brisket on the table in well under 10 hours!

It should be no surprise that the most important ingredient is a good, high-quality cut of meat. Look for a brisket that is uniform in size all the way around (or as close to it as possible), this will help the meat cook evenly!

– Beef Brisket - 10 pounds (or just about 10 pounds). – Apple Cider Vinegar - ½ cup. – Water - ½ cup to be combined with the apple cider vinegar. – Mustard - ½ cup of yellow mustard. – Brisket Dry Rub - 2 cups of my brisket dry rub.

Preheat your smoker to 300°F (150°C) and make a 50/50 solution of apple cider vinegar and water in a food-grade spritz bottle. Set aside.

Slather mustard on all sides of your prepared  brisket, then season generously with the brisket dry rub.

Once your smoker has come to temperature, place the seasoned brisket fat-side-down on the grill grate. Cook for 1 ½ hours undisturbed.

After 1 ½ hours, spritz the brisket with  the apple cider solution. Do this every 30 minutes for another 1 ½ hours  or until the brisket reaches an internal temperature of 204°F (95°C).

Remove  your brisket from the smoker and place it on a serving tray or large  cutting board. Tent a piece of foil loosely over the top and let it rest for at least 15 minutes.

Slice your brisket against the grain and serve!