Heyy yall. So, I have a 6.6lb pre trimmed choice brisket from Wild Fork that I bought a month ago when I just had a Traeger Ranger (hence the small brisket). But since then I upgraded to the Grilla Grills Chimp.(it was a hell of a deal basically brand new or I would have got another Traeger)….
So this will be my FIRST brisket ever as I’m still a noob. I’d love some tips and pointers on hopefully rendering at least a decent brisket that isn’t just a brick of dry meat.
Since it is a smaller brisket, what temp to smoke at would you recommend? Would you also toss in a smoke tube? Spritz it? Ect ect ect. I’d love to hear your advice! Especially from those who have smoked a small brisket.
Thanks in advance!!
by Topshotshorty22-2
2 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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6.6 LB post trim isn’t that small. But generally speaking low is fine. If you have an ideal smoke temp (not familiar with your grill, but I use super smoke on my iron wood at 225) getting it cooked is important but the first 6 hours or so is all about getting smoke into the brisket. So a smoke tube helps a ton, jsut be careful about placing it as you don’t want it throwing off your temperature sensor.
I don’t spritz, I don’t wrap, etc. I just let it got at 225 until I hit the stall then bump it to 275. Then when it’s soft and the flat is probing tender, I pull it and then overnight hot hold it. The latter isn’t a great option for everyone, but the longer you hold it the better your end product will be.