Second attempt at a brisket, how did I do this time?
by Csboi1337
33 Comments
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Hairy-Internal2307
What temp did you get it up too?
What temp did you set the smoker?
How did you like it?
Personally I would like it more pink but everyone is different i hope you liked it
Feisty-Original-8544
To me it looks really dry. Did you smoke it fat side up or down? Tell us your process.
BillDuki
Looks really dry.
DonKeedic80
Third time’s a charm?
Csboi1337
Damn , consensus is it sucks lol , oh well
DrPat1967
Looks really dry and not much smoke ring
mark0179
If it’s moist tender and tastes good you did fine if not yes to any of those three try again.
Inevitable_Matter219
I bet it tastes good but deff looks like something that came out of my ass this morning.
Cautious-Debt6902
Way too dry
HueyCobraEngineer
Low-Ad991
I think it looks good but look up hey grill hey. I basically mimic her recipe. I trim it up, throw it on the smoker the night I’m going to bed, wake up and wrap in butchers paper then take it off and let it rest. Only thing I would say I do different is I get beef tallow and lay it down on the butchers paper before wrapping to help keep it moist. I got that trick from the mad BBQ scientist. Try this is out. It’s pretty much fool proof!
SlickJiggly
Missing smoke ring. Looks over done due to too fast cooking and high heat. What temp and how long?
PresenceSad4312
You seem to not be getting any smoke penetration, wonder what is going on there.
No_Contribution_3525
Nothing to do with your cook, but the shadow on your knife in the first pic had me thinking the handle on your knife was upside down or you had a ridiculous blade lol
cjrjedi
“I don’t like sand. It’s coarse and rough and irritating and it gets everywhere.” Looks as dry as Tatooine under the twin suns.
Melodic-Kiwi-7212
I did Fat side up…if u look on my profile I posted my first cook around Christmas time. I agree…I think the 190 screwed you up a bit. I did mine unwrapped until I think 160ish. Try butcher paper after. Throwing tallow in there set it OFF. I monitored temp closely and RESTED IT AFTER. Did you rest yours bro?
CondescendingTracy
It looks overdone. If that what you like, no worries. Post pics of the third one!
CoyoteDown
Poorly
Andletmeride
What temp and how long?
Extension-Season-166
Not sure why you asked “how did I do?” And then down vote people’s gonna get you any sympathy votes. If it tastes good, it’s a W. To me it looks a little dry, it’s hard to pin point. How much fat did you leave on? I smoke fat side up. I’ve never smoked it all the all way to 205 and then wrap, Goldee’s method? Just keep smoking OP, you’ll keep adjusting and keep getting better
Mountain_Ladder_4906
DodgeRamLover_69
Looks good just a touch dry. I use some meat probes I got on Amazon to hit the perfect temp.
Alright to all the questions; I have a Traeger ironwood XL, trimmed fat (sounds like I may have done too much), rubbed in mustard and then seasoned with Traeger coffee rub and a steak blend rub. Started at roughly 8pm and let it sit overnight unwrapped at 190 degrees (fat cap up). Remembered in the morning somebody on my previous attempt said fat cap down on the Traeger so around 8am I flipped it, again still no wrap (another previous comment stated try no wrap) I also bumped it up to 225 in the morning. Pulled it at 205 temp (roughly 4pm / 19 hours) and wrapped in foil and placed in cooler to rest for an hour. That’s it.
jxjftw
You killed it Gilbert.
Affectionate_Sir_574
Cooking too hot or too long.
Since you are on a pellet smoker, don’t go above 225.
Cook to probe feel, not temp.
When you probe that flat where it meets the point its should slide in like butter.
Start probing it around 190
addypalmer86
You mad at it?
BeornsBride
Looking at it makes me thirsty
smada87
Lose the mustard binder. Beef doesn’t need a binder except for maybe on the fat side, in which case you can use water or oil. The mustard seems to be blocking the smoke from giving you a smoke ring.
Bad/dry brisket can be salvaged for chilli, stew, burritos
HIGHRIDER3
You probably followed the recipes that said it needs to cook for 12 hours. You overcooked it.
altonbrownie
How long did you boil it for? 6 hours is too long, IMO
33 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.*
What temp did you get it up too?
What temp did you set the smoker?
How did you like it?
Personally I would like it more pink but everyone is different i hope you liked it
To me it looks really dry. Did you smoke it fat side up or down? Tell us your process.
Looks really dry.
Third time’s a charm?
Damn , consensus is it sucks lol , oh well
Looks really dry and not much smoke ring
If it’s moist tender and tastes good you did fine if not yes to any of those three try again.
I bet it tastes good but deff looks like something that came out of my ass this morning.
Way too dry
I think it looks good but look up hey grill hey. I basically mimic her recipe. I trim it up, throw it on the smoker the night I’m going to bed, wake up and wrap in butchers paper then take it off and let it rest. Only thing I would say I do different is I get beef tallow and lay it down on the butchers paper before wrapping to help keep it moist. I got that trick from the mad BBQ scientist. Try this is out. It’s pretty much fool proof!
Missing smoke ring. Looks over done due to too fast cooking and high heat. What temp and how long?
You seem to not be getting any smoke penetration, wonder what is going on there.
Nothing to do with your cook, but the shadow on your knife in the first pic had me thinking the handle on your knife was upside down or you had a ridiculous blade lol
“I don’t like sand. It’s coarse and rough and irritating and it gets everywhere.” Looks as dry as Tatooine under the twin suns.
I did Fat side up…if u look on my profile I posted my first cook around Christmas time. I agree…I think the 190 screwed you up a bit. I did mine unwrapped until I think 160ish. Try butcher paper after. Throwing tallow in there set it OFF. I monitored temp closely and RESTED IT AFTER. Did you rest yours bro?
It looks overdone. If that what you like, no worries. Post pics of the third one!
Poorly
What temp and how long?
Not sure why you asked “how did I do?” And then down vote people’s gonna get you any sympathy votes. If it tastes good, it’s a W. To me it looks a little dry, it’s hard to pin point. How much fat did you leave on? I smoke fat side up. I’ve never smoked it all the all way to 205 and then wrap, Goldee’s method? Just keep smoking OP, you’ll keep adjusting and keep getting better
Looks good just a touch dry. I use some meat probes I got on Amazon to hit the perfect temp.
This works great for me.
PRAVETTE Smart Bluetooth Meat… https://www.amazon.com/dp/B0DFNR55LB?ref=ppx_pop_mob_ap_share
Time for brisket chili!
Dry, no smoke ring… better luck next time
Alright to all the questions; I have a Traeger ironwood XL, trimmed fat (sounds like I may have done too much), rubbed in mustard and then seasoned with Traeger coffee rub and a steak blend rub. Started at roughly 8pm and let it sit overnight unwrapped at 190 degrees (fat cap up). Remembered in the morning somebody on my previous attempt said fat cap down on the Traeger so around 8am I flipped it, again still no wrap (another previous comment stated try no wrap) I also bumped it up to 225 in the morning. Pulled it at 205 temp (roughly 4pm / 19 hours) and wrapped in foil and placed in cooler to rest for an hour. That’s it.
You killed it Gilbert.
Cooking too hot or too long.
Since you are on a pellet smoker, don’t go above 225.
Cook to probe feel, not temp.
When you probe that flat where it meets the point its should slide in like butter.
Start probing it around 190
You mad at it?
Looking at it makes me thirsty
Lose the mustard binder. Beef doesn’t need a binder except for maybe on the fat side, in which case you can use water or oil. The mustard seems to be blocking the smoke from giving you a smoke ring.
Bad/dry brisket can be salvaged for chilli, stew, burritos
You probably followed the recipes that said it needs to cook for 12 hours. You overcooked it.
How long did you boil it for? 6 hours is too long, IMO