I smoked a 19 pound prime brisket I got from costco overnight last night. Pepper salt and meat church holy cow for 15 hours at 220. Just wrapped this morning at 165. I don’t think my bark looks proper
by Human_Contact_4896
9 Comments
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pr1ntf
I’m confused, did you brine it in Flonase? 👀
Slow-Lead-8848
i have the same exact issue. im not sure what im doing wrong. how was the tenderness at completion?
Cwrunks23
Much more seasoning required, particularly coarse ground pepper. Start with a layer of pepper, and then use your other seasonings. Hit the sides of the brisket as well, your picture looks mighty light there. You should barely be able to see the brisket through the seasoning, if at all. It’s a huge hunk of meat, don’t worry about overdoing it
THAWED21
It looks like you squared it up nicely, but left quite a bit of the fat cap on top. From that first picture, it appears to be over half an inch thick—is that accurate?
[This video on trimming was helpful for me.](https://www.youtube.com/watch?v=YNBshHcxjd0) When working with a prime or Wagyu packer, it’s better to over-trim than under-trim. Otherwise, you end up with a thick layer of fat on an already fatty cut. I think I trimmed about 3 or 4 pounds off my last 25-pound Wagyu. I bagged the trimmings and put them in the freezer to render later.
One other note: it looks like you’re taking the temperature from the point. It’s usually better to probe where the point and flat meet for a more accurate read.
Powerful_Foot_8557
I feel ya, just got some 16 mesh pepper delivered today. Hoping thats the one thang I’m missing on bark.
ecrane2018
If you want bark you need seasoning as it’s formed from the seasonings and fat melding together. You shouldn’t even be able to see meat underneath all the seasoning.
The_Spaniard1876
at the end, all that matters is it’s tasty. shooting for perfection on the first smoke means you have no where to go but down.
hope it’s delicious!
itdoesntaddupever
Invite me over I’ll be glad to judge that. I’ll bring the beer.
9 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.*
I’m confused, did you brine it in Flonase? 👀
i have the same exact issue. im not sure what im doing wrong. how was the tenderness at completion?
Much more seasoning required, particularly coarse ground pepper. Start with a layer of pepper, and then use your other seasonings. Hit the sides of the brisket as well, your picture looks mighty light there. You should barely be able to see the brisket through the seasoning, if at all. It’s a huge hunk of meat, don’t worry about overdoing it
It looks like you squared it up nicely, but left quite a bit of the fat cap on top. From that first picture, it appears to be over half an inch thick—is that accurate?
[This video on trimming was helpful for me.](https://www.youtube.com/watch?v=YNBshHcxjd0) When working with a prime or Wagyu packer, it’s better to over-trim than under-trim. Otherwise, you end up with a thick layer of fat on an already fatty cut. I think I trimmed about 3 or 4 pounds off my last 25-pound Wagyu. I bagged the trimmings and put them in the freezer to render later.
One other note: it looks like you’re taking the temperature from the point. It’s usually better to probe where the point and flat meet for a more accurate read.
I feel ya, just got some 16 mesh pepper delivered today. Hoping thats the one thang I’m missing on bark.
If you want bark you need seasoning as it’s formed from the seasonings and fat melding together. You shouldn’t even be able to see meat underneath all the seasoning.
at the end, all that matters is it’s tasty. shooting for perfection on the first smoke means you have no where to go but down.
hope it’s delicious!
Invite me over I’ll be glad to judge that. I’ll bring the beer.