Did my first brisket on my Traeger. Before now had been using an offset barrel smoker
Seasoned with black pepper. Salt and granulated garlic. Put it on overnight on 225 with a smoke tube. . Woke up this morning and it was already at 178 so wrapped it, increased tempt to 250 and took it to 205. Pulled it at that point, cut off the point to make burnt ends, rewrapped the flat and put it in a cooler.
Overall it was ok. Taste is good just on the dry side and not very tender.
Couple things. 1 bought the brisket at Walmart cause it was cheaper so probably not the greatest cut to begin with. 2 Probably need to season more liberally to help with bark formation. 3 will probably set the smoker to 180 overnight to avoid it getting to far along then increase when wrapping.
Any other ideas welcome
by markus2982
2 Comments
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My overnight cooks kept resulting (cooked at 190) in a bit dry brisket as well. Took advice from some bbq guys and they told me to try a faster cook to see how it turns out.
225 til it hits 170ish or until the bark it set. Wrap it in butcher paper, blast it at 300 til 205 or it’s probe tender.
My briskets now come out juicy.
Try a couple more overnight cooks and see if it improves before moving onto faster cooks