Decided to do a brisket this weekend. 16 lb prime – turned out fucking pristine. Just fell apart in your mouth. 24-hour dry brine with Meat Church Holy Cow and Cattlemens Cowboy Rub. Injected with it's own tallow trimmings. 18-hour smoke time at 225 in my Traeger with a 3 hour wrap rest in a cooler. Put it on at midnight. Sprayed every hour – I had alarms set on the hour.
When I pulled that thing from the wrap and set it on the cutting board it jiggled like I set down some Jello. That's when I knew. Hadn't even cut into it yet but I knew. My son and his wife and the grandkids all smashed. Everyone said it was the best brisket they've had.
Crushed it!
by Jbills09
23 Comments
That bark looks aces.
Nice job. Looks amazing
When’s the next cookout, and how does one join the family? Asking for a friend.
Looks good chef!!
Nice smoke ring
That looks spectacular
Alarms every hour 👏 dedication.
Can you zoom in a bit more? I can’t see the muscle fibers on that shot
FOODGASM! Nicely done 👍🏻
My husband just caught me looking at your food porn! 😉
Sharing is caring 🤤
Daaaaang… nicely done boss!
Yum looking 🤤 good
Congrats dude. now for the bad news, you will be chasing that brisket high for a long time. I did it once a few years ago, perfect brisket. Still chasing it.
Seriously, great job buddy
Congrats! Your hard work paid off!
Lookin scrumdilly!
Nice job!! That looks great.
Mate im proud of you. Brisket is the crown jewel of meat.
Keep up the good work
This looks damn good.
I always ask out of curiosity, fat cap up or down while smoking and resting? Did you leave it at 225 the entire cook?
She’s a beaut, Clark!