This was 10 lb brisket we got from Costco
Used Worcestershire as a binder and used a rub of 1-1-2 (Salt, garlic powder and black pepper)
Smoked on a Traeger Pro 22 at 225. We wrapped it in butcher paper at 165 and pulled at at 205. Total cook time was 16 hours. Our smoker lives outside and it was around 20 degrees in Ky.
We tested it for 5 hours, but it was well wrapped and in a cooler.
The flavor is great and we’re happy with the smoke ring. I think we expected it to be juicier. It’s not terribly dry and there was some flop to it, but wasn’t like fall apart tender. What do you all think? Do you have any pointers to make it as moist as possible? Thanks in advance.
by Buffalo_Flats
5 Comments
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looks great….i use the foil boat method when cooking brisket. keeps edges from drying out and holds sole of the juices around the meat.
Man, for a first brisket on the Traeger, this looks awesome! That smoke ring is legit, and the bark is exactly how I like it. Honestly, mine was way drier the first time I tried brisket, so you’re ahead of where I started 😅.
The question is, what did you think?
To me wrapping in foil seems to produce a juicier product more consistently but at the risk of the bark. Keep failing and enjoying brisket! It’s a bit of a magic trick when it’s perfect in my opinion – and one I can’t always can right.