I smoked my first ever anything last night, and it is a complete success!
I bought a half steer my sister raised. It's grass fed, grain finished beef, raised and butchered in southern Idaho. I brought home a little more than 350 pound for $1,200. That was fall, 2023.
We've been getting through the beef fairly slowly because we don't generally eat a lot of beef. I cooked the brisket flat several months ago. I cooked that 1950s Americana style, in the oven with carrots and taters and such.
I've been saving the brisket point until I got a smoker. We got the Traeger a couple weeks ago, and I finished building it late last week. I knew it was time for the brisket point. My favorite ever cut of beef.
I thawed it Thursday night, trimmed it up, and seasoned it Friday, with plans to get it on the smoker Saturday morning.
Then my wife & I had to go out of town for the night, so the point sat in the fridge until late last night.
This is my first smoke, so I had low expectations. I knew I'd forget something, so I wrote copious notes from all the BBQ masters' videos ive been watching.
Well- i just pulled it out of the cooler after three hours rest, and here's how it came out-
by Accomplished-Box6198
4 Comments
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It went like this-
Trimmed and seasoned with Kinder’s The Blend- SPG
Wrapped in plastic wrap and rested in the fridge for 48 hours, since we had to go out of town.
Traeger Pro 22, Traeger gourmet blend pellets. Pan of water in the smoker, pan of fat to render.
Smoked 30 minutes on the “Smoke” setting, then turned up to 225° at 9:30pm. The brisket hit 160° internal at 1:00am. I brought it inside and wrapped it in butcher paper with about 1/2 cup of the rendered tallow.
Back on the rack at 225°. Internal temp hit 203° at 4:15am.
Brought brisket inside, wrapped it in plastic wrap, butcher paper and all, then a big fluffy towel, and stuck in my little cooler for three hours. I didn’t not unwrap the butcher paper.
Pulled it out at 7:30 a.m., and the whole towel was damp. Moisture and juices flowing as I unwrapped the plastic and butcher paper.
This might be the best thing I’ve ever tasted, and by FAR AND AWAY the best thing I’ve ever cooked.
Thanks to Traeger, Meat Church, Hey Grill Hey, and all the other pros I’ve watched.
I understand how this can become an addiction.
Hey looks great!! Im working up to my first brisket. I’ve done just about everything else. You inspire me.
Looks great to me. If it was mine I’d be super pleased with the results