After unsuccessful results the first two times I tried myself at Brisket (one was a 1kg flat,, second one was a 3.5kg Wagyu/Angus that I rushed), I believe I FINALLY managed to get a very decent result.
I went for a 5kg full packer brisket, injected it with beef consommé first, then put a mixture of the Traeger Beef and Traeger rubs on, sprinkled some black pepper over it, let it rest for about an hour.
I threw it on my Timberline around 6pm at 80°C (180°F) and spritzed it with apple juice every hour or so before going to sleep and after waking up.
It took until 10am the following day to hit about 70°C (160°F). Decided to wrap in aluminum foil this time around and built a little "boat" to add the remaining beef consommé to it, after wrapping I bumped the temperature to 105°C (225) for the first 2 hours, then bumped it to 130°C (265), I hit the 95°C (203-204) mark around 3pm, threw it in the cooler until 6pm and then served it.
What do you guys think? Genuinely interested in opinions, personally I was really happy with the result, it tasted great (both point and flat) and was juicy and flavorful.
by medpaket
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.*
Progress is a great thing 👍🏻.
For juicier brisket, it’s hard to do the overnight method. And I’ve found that lower and slower isn’t always better and juicier.
By all means not bad. If you can cook the thing and get it ready to eat in the time window you have job well done.
I prefer 250°F. Adding melted butter at 1.5 hours. And 3 hours. Then spraying every hour.
Wrap at 170-180°F.
Butcher paper if the crust is moist. (Butcher paper dries out the crust more than foil.)
(I use foil if I think the meat looks a little too dry.)
Rest for 1 hour minimum. Ideally till it cools to 140-160°F