Cooking my first Brisket and really excited about it. About 10 hours in at 200 degrees. Woke up this morning expecting to see a nice bark and instead got this. What can I do?
by WilltheWatcher1
10 Comments
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198D__
Do not tease us like that. Cut it open.
visualizer037
That looks like too much fat cap. How does the other side look?
ecrane2018
Too much fat not enough seasoning
fantasticmrfox23
Definitely needed to be trimmed better, and go thicker on the rub. Also, buy a smoke tube — I think they are really beneficial, especially with a Traeger.
totallyradman
That looks like a massive chicken wing at first glance
Snarfly99
A full size packer can take almost an hour to trim correctly but the end results are worth it
The shape is essential to ensure it cooks evenly and unfortunately that means you’re removing a fair amount of brisket with it…you want the entire cut to be as close to uniform as possible
It also takes a little practice to figure exactly how much fat to remove to ensure it renders out (cutting a fat cap can be a little scary but you always want to err on the side of caution and remove more than less-most people won’t eat the unrendered fat so you’re just seasoning something they will throw away anyway)
Renderable fat will have a squishy texture while gristly fat will feel hard and dense-you’ll want to remove all the hard fat pre-cook
Also absolutely season more
MYDCIII
Did not trim the fat properly and definitely need more seasoning in order to create a good bark. In my experience, I don’t think you need to cook it at anything less than 225.
Go on YouTube and watch a couple of brisket prep videos. MeatChurch has a great video for beginners. HeyGrillHey also has a good brisket video. There are dozens of videos out there that demonstrate how to properly trim, season, and slice a brisket.
Guilty-Difference-86
too much fat and not enough seasoning. im guessing you used a rub possilbly
RevolutionaryBack74
Definitely more rub. It’s a big piece of meat. Also put a disposable aluminum pan with a little bit of water in it underneath the brisket. It’ll catch the drippings and keeps the grill clean and mellows out the hot spot over the fire pot. You can also put a smoke tube down there. Cook @ 275° till bark dark. Wrap in foil and continue to cook till probe tender. Pretty simple really.
10 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.*
Do not tease us like that. Cut it open.
That looks like too much fat cap. How does the other side look?
Too much fat not enough seasoning
Definitely needed to be trimmed better, and go thicker on the rub. Also, buy a smoke tube — I think they are really beneficial, especially with a Traeger.
That looks like a massive chicken wing at first glance
A full size packer can take almost an hour to trim correctly but the end results are worth it
The shape is essential to ensure it cooks evenly and unfortunately that means you’re removing a fair amount of brisket with it…you want the entire cut to be as close to uniform as possible
It also takes a little practice to figure exactly how much fat to remove to ensure it renders out (cutting a fat cap can be a little scary but you always want to err on the side of caution and remove more than less-most people won’t eat the unrendered fat so you’re just seasoning something they will throw away anyway)
Renderable fat will have a squishy texture while gristly fat will feel hard and dense-you’ll want to remove all the hard fat pre-cook
Also absolutely season more
Did not trim the fat properly and definitely need more seasoning in order to create a good bark. In my experience, I don’t think you need to cook it at anything less than 225.
Go on YouTube and watch a couple of brisket prep videos. MeatChurch has a great video for beginners. HeyGrillHey also has a good brisket video. There are dozens of videos out there that demonstrate how to properly trim, season, and slice a brisket.
too much fat and not enough seasoning. im guessing you used a rub possilbly
Definitely more rub. It’s a big piece of meat. Also put a disposable aluminum pan with a little bit of water in it underneath the brisket. It’ll catch the drippings and keeps the grill clean and mellows out the hot spot over the fire pot. You can also put a smoke tube down there. Cook @ 275° till bark dark. Wrap in foil and continue to cook till probe tender. Pretty simple really.