Giving myself a pat on the back. This is one of the best if not the best briskets I've ever made. Texas Meteorite #44: 21.11LBS packer from HEB. Whittled it down to 16LBS. Used HEB Salt & Pepper BBQ Rub, added fine ground garlic powder to the dry rub for an overnight soak in the fridge. Put it on the Ol' Traeger Pro 780 middle rack (Pimp My Grills Gen2 3 Rack Systen) fat side down at 8AM @225°. Wrapped at about 6PM with pink paper soaked in the renderings from the trimmings and the probes showing about 170°+/- throughout the brisket. Pulled it at about 9PM probing @195°-200° and placed it in my oven for an overnight rest @150°. Christmas Eve morning I pulled it out and unwrapped, sliced after a short countertop rest. Then vacuum sealed and froze in portion sized packages.
It's moist, tender and well rendered and has a damn sexy smoke ring. Above all,, it's tasty I got just over 2pts of tallow from the trimming once rendered down overnight in a crockpot.
My only negative is I think it needed some more salt.
by Doppleganger1064
8 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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That’s one of the most picturesque smoke rings I’ve ever seen.
Dude, as a fellow Texan, this post makes me sad. It’s a G’Damned Brisket, not some internet “cliché”. Jalapeños stuffed with something can have a name, cream cheese whatever, or drumsticks cut a certain way can have a special name. This is nothing but a brisket. A nice F’ing looking brisket, but still a brisket!
Looks fantastic
I didn’t know i was supposed to keep track🤯
Sir. That thang there is barking like a big dog ⭐️⭐️⭐️⭐️⭐️
Yummm
You cooked it upside down, and it looks dry. Texas style brisket is cooked fat side up. You didn’t apply enough seasoning.