So some of these pics I've already posted but figured I'd put them all in one place. The brisket turn out amazing. Can't complain for my first.
So the rub used was Cabellas maple bacon bourbon. I did a mustard binder, rub then wrapped and place in the fridge for 24hrs. The brisket was left out to warm up before the smoke. Started at 9pm overnight at 185⁰. In the morning I bumped up to 225⁰ to help with the bark. Once the internal temp hit the 165⁰ mark it was wrapped and temp up to 250⁰, trying to hit 203⁰ internal. Once the 203⁰ was hit it was removed, wrapped and place in a cooler to rest. Sat there for 2hrs.
Overall I am pleased. The flavor was great and super tender. Next time I'll lower those internal temps as id like to see more med rare. But…it's all about the experimenting. Not gonna lie I was nervous, but the help here has been awesome.
Would love any tips and or critiques you guys might have….that's how you learn.
by ArtisticGap9820
6 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 great! Temp needs to be that high to render the fat. Lower Temp will result in tougher meat. Done on a brisket is done by feel with the probe test. Temp is just a guide.
Looks awesome
Glad you were happy with it.
The lack of bark comes from the lack of seasoning/rub pre cook; you need to cover it and pack it in. And easy rub and one done by many pitmasters is a simple 40% kosher salt and 60% fresh cracked black pepper. To aid the bark formation, spritz about every 45-60 mins after the first 3 hours.
No fat…… was digging everything else tho , started to get stringy… but love the color… if that’s your first can’t wait to see the next…
My dude, Brisket is one of the few things I have yet to do on my Traeger. I have reasons(wife/family isn’t into it like they are my ribs, pulled pork, and chicken). That being said, you killed it first round. Looks beautiful! How did it taste?