Some may recall I posted yesterday about my first brisket cook on my 2 or 3 week old Traeger. Feel like it turned out great for a first go, wanted a little more seasoning and it took bloody forever
15lb chunk.
Fired it overnight at 225, for about 14 hours.
Pulled it at around 170, though my kitchen probe measured under when I had taken it off the Traeger.
Wrapped it in tinfoil, fired in a 275 oven for a few hours.
Increased oven to 300 for a few hours.
Had to leave the house so reduced oven to 250 for an hour.
Came home, increased oven to 300 for another like 3 hours.
Rested it in wrapped in towels in a cooler for about an hour and a half.
Overall including rest I think it took about 23 hours!!!!
Seemed to be a hit. Plenty of meat for Chili's, tacos, etc.
by lickerbandit
9 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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Looks pretty good – my advice, watch a YouTube video about cutting/slicing. There’s a specific way to do it for a better bite. A sharp knife against the grain. The flat and point have different directions to slice.
I think that looks really good. Some would probably say it looks a little dry, but I would definitely eat that.
Strange that it took so long.
I smoked a -13 lb brisket on my Traeger recently. Left it overnight @ 200 and after 11-12 hrs, it was 190ish! So i wrapped late and total time was only about 13-14 hours, mostly at 200 (just 250 at the end).
So good and tasty
Looks delicious
Looks over to me. Bark and trim need some work but for a first go if it tased good that’s what matters most.
Looks great. Slicing needs work 😂 Treat yourself to a good slicing knife at some point.
I can’t imagine putting this much time into cooking a brisket and then slicing it this way 🙄