First pic is just after boating. Second is the next day, post-serve. Got too excited during the cut and forgot to take a pic of all the beautiful slices, but there’s half a slice of point there to drool at. This was brisket no 4 and def the best yet.
Method:
– 6kg prime freedom brisket
– overnight dry brine, about 30g salt
– pepper, garlic and msg rub the day of the cook
– then right in the smoky meat chamber at 100C, top shelf over a small pan of water
– moved the water pan to side after a few hours because I got worried about steaming the meat. Was cold outside too so I bumped the temp up to 105C
– approx. 6-7 hours in, the probe temp was stalling at 64-67C so briskey joined the navy and embarked a foil boat. Cranked the Traeger temp to 125C
– 5-6 hours later, temp was 93C so I probed it every 15 mins or so until it felt tender, another hour I reckon
– evac-ed briskey from that vaporous chamber of meat, gave it a gentle slap and a few dollops of beef tallow, before wrapping the top in foil
– and into a 60C oven it went overnight
– served at about 4:30pm the next day
Cook time: approx 14 hours
Rest time: approx 15 hours
Served with: cornbread, drunken beans, pickles and homemade bourbon apple honey bbq sauce.
by torsu
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Recipe and techniques in the post!