Seasoned the Traeger last night and had the initial run today. It was my first time using any sort of smoker. I went with 4 bone (~5lb) beef rib and 5 pound brisket. The beef rib I salt/peppered and left in the fridge overnight. Then I took both this morning and lightly coated them in BBQ sauce and a beef dry rub. Fired up the Traeger to 225 and had them on a little before 8 Am. By 3-4 the brisket temp was still reading 160. The beef rib was 180. Crank the heat to 250 the beef rib then came up to 205 around 630/7 the brisket never got a reading over 175/80 at the end of the day. The beef rib was delicious. Tender and flavorful. The brisket had OK flavor but was seemingly very tough. I also initially sliced it too thick as well.
So basically open to any and all advice here maybe I’ve been off more than I can chew for the first time doing both a beef rib and a brisket.
FYI, I used Bear Mountain gourmet pellet blend. I also spritz a few times with a combo of vinegar, coffee and beer.
by mightyatom4761
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Totally different cooks for these 2 types of meat. Check out YouTube videos with Meat church, Chud’s and Mad Scientist bbq. They’ll steer you in the right direction.
Your brisket needs to hit 170-175, and then you need to foil/wrap/boat until it hits 203.