My first ever brisket. Put it in at 190 around 6pm and left it till 7 am then wrapped with butcher paper and turned it up to 195 and came back around 2 hours later and cranked it up to 250 for about another 4 hours.
by BlindInsanity1996
8 Comments
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jfbincostarica
How was it to you?
Why did you trim it like that? To a point in the flat? Very little fat cap? I’m curious.
BlindInsanity1996
Also, can anyone tell me what the web like fat is in the dead center?
Ok-Roof-2070
Looks fantastic
NecessarySuspect1687
Looks delicious at the same time it looks like a great smoked tuna
MidCenturyDog
the flat is so pointy
rom_rom57
If I do the math….19 hrs? Your temp is too low to render fat and honestly may be too low to prevent food spoilage. I can recite the Traeger recipe….225 until 170, wrap or foil till 203, rest for an hr and enjoy. That puts me usually around 10-14hr to the table. Buy quality brisket …prime grade from your local Costco.
Fresh-Economics2968
190 is too low to render fat. You can see the yellow seam of fat in the middle. I’ve made the same mistake thinking it was done without that fat seam being completely rendered down, which keeps the meat juicy. I wouldn’t cook any lower than 225 for a thick cut like brisket.
8 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.*
How was it to you?
Why did you trim it like that? To a point in the flat? Very little fat cap? I’m curious.
Also, can anyone tell me what the web like fat is in the dead center?
Looks fantastic
Looks delicious at the same time it looks like a great smoked tuna
the flat is so pointy
If I do the math….19 hrs? Your temp is too low to render fat and honestly may be too low to prevent food spoilage.
I can recite the Traeger recipe….225 until 170, wrap or foil till 203, rest for an hr and enjoy. That puts me usually around 10-14hr to the table.
Buy quality brisket …prime grade from your local Costco.
190 is too low to render fat. You can see the yellow seam of fat in the middle. I’ve made the same mistake thinking it was done without that fat seam being completely rendered down, which keeps the meat juicy. I wouldn’t cook any lower than 225 for a thick cut like brisket.