I’m planning to do my first brisket for the family on labor day. Anyone have any recipes to share? Ik it’s sensitive piece of meat but hoping it comes out 🔥🔥🔥 Cooking on a Timberline XL
Any tips/tricks/recipes would be very much appreciated! I plan to start prepping on Saturday.
by Interesting-Ad-9429
4 Comments
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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?
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Damn I wish my grill was this clean again lol.
YouTube, Meat Church BBQ
But your brisket at least 3 days before you plan to eat.
Day 1 trim and season. Save the fat you trimmed off to make tallow. Salt and Course pepper. Don’t go light on the seasoning. Let it rest in the fridge for at least 12 hours.
Day 2 put it on fat side up on the top or middle rack. 225 super smoke for 5 hours then 225 until it reaches between 175-180. That’s when I wrap in butcher paper. It will look dark and wet, that’s your cue to wrap. You might need to spritz with an apple cider vinegar and water mixture every couple hours. Depending on your time, after you wrap you can let it ride at 225 until it’s done or bump it to 275.
Now here is where you have two options. If you plan to eat it relatively soon after cooking, take it to 203ish. When you probe it should feel like a hot knife cutting through butter. If you plan to hold it in the oven on keep warm for hours pull it at 195. Let the steam out of the paper. Let it sit for a while to cool down a bit. Wrap it back up then wrap in cellophane and hold in the oven at the keep warm function for as long as you got. The rest is just as important as the cook.
Day 3 eat take pictures and post back on here.