Posting this because there isn’t much info on doing a Goldee’s-style brisket on a Traeger. I’d previously asked about whether a long hot hold (8–12 hours) would work, so I wanted to report back.
It turned out incredible. Easily the best brisket I’ve made, and multiple people said it was the best they’ve ever had.
Here’s the recipe I used:
- Run at 225°F on Super Smoke until the brisket hits 160°F.
- Bump to 260°F and cook until it reaches about 200°F and probes tender.
- Lets rest for 30min to stop the cooking process
- Double-wrap in heavy foil with tallow on both sides.
- Move it to the top rack and hold on the "Keep Warm" setting for 12 hours.
by rekon32
7 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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Did you keep it unwrapped at the stall?
What temp does the keep warm setting stay at? Do you know?
* Double-wrap in heavy foil with tallow on both sides.
Can you explain what this means a bit? How did you get the tallow? What do you mean “on both sides?” – which sides? Isn’t it a liquid? How much?
Thanks!
How long did the entire process take? Thank you for sharing this! I’m going to give it a try this weekend
Why have I never used my “Keep warm” setting this way?!?! It never occurred to me and I always just pop it in a cooler wrapped up like crazy lol
It looks a tiny bit dry in the picture, how was the consistency?