After having my Pro 575 since September and getting a few good cooks on the Traeger, I finally felt confident to try smoking a brisket.
Trimmed the brisket and seasoned with coarse black pepper, Meat Church Holy Cow, and a light sprinkle of Meat Church Holy Gospel all with a mustard binder. I let the brisket sit in my refrigerator for about eight hours to let the seasoning adhere and to hang out with some friends (didn’t want to be rushed with seasoning it later in the evening).
I put the brisket on my Pro 575 at about 9:30pm at 200 degrees, and I let it go for about 12 hours. At the 12 hour mark, I continually checked the internal temperature and adjusted the Traeger temperature to run between 215-225.
At about 1:30pm, the brisket was registering at about 175 internal, so I wrapped it in butcher paper and put it back on the Traeger at 250 for a few more hours. I eventually had to up the temperature to 275 for a little bit to speed up the cook so I can let it rest properly.
The brisket hit just north of 200 internal at about 3:30, so I took it off the Traeger and let it rest for an hour at room temperature. While the brisket was cooking, I had also smoked the trimmed fat, and poured the rendered fat over the butcher paper wrapped brisket during this first hour rest. After one hour, I placed the brisket in a cooler with towels, and let it rest for another 3 hours.
After the rest, I took the brisket out of the cooler, sliced and served it! All my friends said it was fantastic, flavorful, and tender. In my opinion I thought it looked a little dry, but still tasted great regardless. I loved the bark that developed throughout the smoking process.
Pictures are below, and I welcome any tips or suggestions for next time!
by NaturalHatTrick19
17 Comments
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Looks delicious!!
An internal temp of 200 is going to be VERY well done and dry. I let my brisket rest once it hits 145 internally.
Looks much better than my first attempt. Good job
Ooooooo… dat looks guuuuuuuuud!
Nicely done!
Brisket is easier than some people say.
Looks great!
Looks awesome!
Duuude you killed it! Great job!
Looks great!
Nicely done! Next skill is to make it repeatable which is the one that tends to elude me. Glad it turned out and you got to reap the rewards of a great meal with friends
Nice! Did you put it on the smoker straight from the fridge?
Looks like you nailed it!
Looks great to me. I usually pull my briskets at 190-195. It continues to cook after that. Make sure you spritz every 45 mins or hour when smoking. I usually use root beer. Also, pour the fat from the smoked tallow on the brisket when you wrap it. That will add extra moisture. Great job though. Looks way better than my first brisket for sure.
Killed it. If that’s your first, it will only improve from here as you tweak your cook. Hell of a 1st go at it!
Well-done! Must have been good!
Looks great! Well done! How was it with those rubs? My first one was way too salty, but I’ve since bought those rubs but I haven’t had a chance to use them yet.