So my 2nd brisket and my first point only. 12 hours at 225. Super happy on the taste. Any suggestions?
by dirtyoldred
2 Comments
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DryPath8519
It looks dry to me but what matters is you’re happy with it since you’re the one eating it. I have a few suggestions for how to improve it…
1) You need more pepper to help develop the bark. It feels weird the first few times but you can’t exactly over season it. You want to a lot of pepper on it. When you slice it thin you only get a small surface area of seasoning with the large surface area of unseasoned internal meat so you don’t have to worry about the taste being overpowering.
2) A lot of people use mustard or mayonnaise as a binder for Brisket but I’ve found that you get far better smoke penetration and bark development on pellet smokers if you spray it with apple juice and then season it. I use this method with whole Briskets and pork ribs and it works wonders.
3) Don’t forget to wrap the brisket after the fat renders. If you wrap early you’ll have nasty white fat that you won’t want to eat but it you wait for the fat to become translucent yellow and crumbly before wrapping you know the fat is fully rendered and it’s time to wrap. Wrapping helps to prevent the evaporation from slowing down the increase in temperature and allows the temperature to be increased from 225 to 275. Just make sure the change is gradual…
4) When wrapping you’ll want to add lipids to help rejuvenate the moisture of a smaller cut of meat like this. You can use butter or tallow and you’ll notice a difference just by putting a few tablespoons inside the wrap. This is because you don’t perceive water content as moisture in meat and instead you perceive fat as how moist it is. The meat will absorb whatever you put in the wrap and it will be nice and moist for when it’s time to cut.
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.*
It looks dry to me but what matters is you’re happy with it since you’re the one eating it. I have a few suggestions for how to improve it…
1) You need more pepper to help develop the bark. It feels weird the first few times but you can’t exactly over season it. You want to a lot of pepper on it. When you slice it thin you only get a small surface area of seasoning with the large surface area of unseasoned internal meat so you don’t have to worry about the taste being overpowering.
2) A lot of people use mustard or mayonnaise as a binder for Brisket but I’ve found that you get far better smoke penetration and bark development on pellet smokers if you spray it with apple juice and then season it. I use this method with whole Briskets and pork ribs and it works wonders.
3) Don’t forget to wrap the brisket after the fat renders. If you wrap early you’ll have nasty white fat that you won’t want to eat but it you wait for the fat to become translucent yellow and crumbly before wrapping you know the fat is fully rendered and it’s time to wrap. Wrapping helps to prevent the evaporation from slowing down the increase in temperature and allows the temperature to be increased from 225 to 275. Just make sure the change is gradual…
4) When wrapping you’ll want to add lipids to help rejuvenate the moisture of a smaller cut of meat like this. You can use butter or tallow and you’ll notice a difference just by putting a few tablespoons inside the wrap. This is because you don’t perceive water content as moisture in meat and instead you perceive fat as how moist it is. The meat will absorb whatever you put in the wrap and it will be nice and moist for when it’s time to cut.