Brisket is on the Traeger

[jrebel]

First brisket is on the traeger.  I rubbed it yesterday using; mustard, red pepper flakes, traeger prime rib rub, garlic powder and a little extra brown sugar.  After rubbing it I covered it with saran wrap and placed back in the fridge until cook time.  Well 0200 hours came early, but it was for a good cause.  I place the brisket on the traeger at 0200 hours with the plan to smoke it for 12 hours.  I am spay basting it with a dark chocolate beer.  So far it is looking amazing and smells even better.  I chose to use Cherry Pellets this time as the smoke is really thick and the last piece of beef I did with cherry turned out absolutely amazing.  The plan is to smoke till 1400 hours and then double wrap with tinfoil and finish to a temp of approx 200 degrees.  When I wrap it in tin foil, I will place a little more of the beer in the foil.  When it hits 200 I am going to take it out and let it sit till dinner time.  I will place in cooler packed with towels.  It will rest for at least 2 hours. 

I will update with pics as the process continues. 

[quadrafire]

YUM
Where did you finally find the brisket?

[jrebel]

Beer and Brisket at the 7 hour mark. 

[jrebel]

YUM
Where did you finally find the brisket?

I called URM and found out they do carry brisket here in Wenatchee.  They are hidden in a cooler with pork butt and some lunch meats.   They don't have a huge selection, but they did have a few...

[quadrafire]

 

[mossy8352]

I use a site that advises no to use foil on any meat that has salts in the rub, brine as it the two react. I quit using it on my smoked ribs and it was better. I now use an aluminum pan a stainless steel rack  and tent the rack so the aluminum does not touch the actual meat. That is a good looking Brisket and the beer should make it real tender! Good eating.

[jrebel]

Ten hour mark....Internal temp is 133 degrees.   Should hit the 150-155 mark at 12 hours then the temp goes up for a couple hours.  Mmmmmm I can't wait.

I use a site that advises no to use foil on any meat that has salts in the rub, brine as it the two react. I quit using it on my smoked ribs and it was better. I now use an aluminum pan a stainless steel rack  and tent the rack so the aluminum does not touch the actual meat. That is a good looking Brisket and the beer should make it real tender! Good eating.

I have often wondered about that.  When you brine jerky, fish, etc....they say not to use a metal bowl.  I always use glass or plastic.  I have a pan and rack combo so maybe I will use it for this application.   

[vandeman17]

Let me know when I should swing by for supper 

[jrebel]

Let me know when I should swing by for supper 

If I knew you were coming over I would have gotten a bigger piece of meat.  As it is now, I am not sure this 12 lb brisket is going to feed the other three people in my family.   

[vandeman17]

Let me know when I should swing by for supper 

If I knew you were coming over I would have gotten a bigger piece of meat.  As it is now, I am not sure this 12 lb brisket is going to feed the other three people in my family.   

Haha I hear that. I actually have backstraps marinating as we speak for supper tonight. Rain check 

[270Shooter]

Safeway selks some smaller brisket interested 3 pound range that I have done on the traeger and they were excellent. I used apple pellets and simply marvelous cherry rub, and I mop on apple juice every hour or so.

[jrebel]

12 1/2 hours smoke to hit 150 degrees.  Pulled it off and wrapped it in tin foil (it wouldn't fit the pan I had  ).  Poured some beer in the bottom of the foil and sealed her up, leaving room / a tent above meat.  turned up the heat and am aiming for 195 is degrees.  With any luck I only have about 4 hours before I can dig in.   

[Becky]

  oh I hate you all .... lol

[Blacklab]

Lookin good 

[Halo]

Hard to beat Traeger brisket, I have done several just basically going by the Traeger cookbook and they were all Awesome.

[jrebel]

Well....I am done and I should have invited over about 10 people to dinner.      That is a big piece of meat!!  This is the finished product.  It was moist and so tender you could cut it with a fork.  All in all I think it turned out amazing for my first brisket. 

I have lots of leftovers now!!   

[quadrafire]

 
Can we say road trip next time 

[jrebel]

I think I overate......

[jrebel]

 
Can we say road trip next time 

You bet ya!!!  This would be great summer food!!!  I see a future HW get together in the making.   

[HardCorpsHuntr]

Clearly you had the day off work today.

You're trying to grow an ounce of fat on your better half aren't you?

Looks scrumptious

[lamrith]

What temps did you run for smoke and then your higher heat and what was total cook time?

I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.

[jrebel]

Clearly you had the day off work today.

You're trying to grow an ounce of fat on your better half aren't you?

Looks scrumptious

She could have eaten the whole 12 lbs and not gained an ounce.  Wish I had her metabolism. 

Yes, had the day off....and tomorrow....and the next day....I LOVE MY SCHEDULE. 

[jrebel]

What temps did you run for smoke and then your higher heat?

I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.

My 12.5 hour smoke was at 160 degrees for the first 11 hours and 225 for last 1.5 hours......that got the meat to 150 internal temp.  I then wrapped it in 4 layers of foil and turned the heat to 275 degrees.  Two hours later the internal temp was 196 degrees.  That is when I took it out and let it rest for 2 full hours in a cooler wrapped in towels.  When I took it out of the cooler it was still at 176 degrees and very hot to the touch. 

Hope that makes sense. 

[HUNTaHOLIC5]

     looks amazing!

[lamrith]

What temps did you run for smoke and then your higher heat?

I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.

My 12.5 hour smoke was at 160 degrees for the first 11 hours and 225 for last 1.5 hours......that got the meat to 150 internal temp.  I then wrapped it in 4 layers of foil and turned the heat to 275 degrees.  Two hours later the internal temp was 196 degrees.  That is when I took it out and let it rest for 2 full hours in a cooler wrapped in towels.  When I took it out of the cooler it was still at 176 degrees and very hot to the touch. 

Hope that makes sense.

Thanks!  Did you do the fork/toothpick test to decide to pull it @ 196 rather than you original goal of 200?

[jrebel]

What temps did you run for smoke and then your higher heat?

I have only tried one brisket and flavor was good and it was juicey, but a hair on tough side so would like to hear your routine.

My 12.5 hour smoke was at 160 degrees for the first 11 hours and 225 for last 1.5 hours......that got the meat to 150 internal temp.  I then wrapped it in 4 layers of foil and turned the heat to 275 degrees.  Two hours later the internal temp was 196 degrees.  That is when I took it out and let it rest for 2 full hours in a cooler wrapped in towels.  When I took it out of the cooler it was still at 176 degrees and very hot to the touch. 

Hope that makes sense.

Thanks!  Did you do the fork/toothpick test to decide to pull it @ 196 rather than you original goal of 200?

No, I took it  out at 196 anticipating it would continue to cook itself to a final temp of 200-205.  I was wrong and it never broke 200.      It still was amazingly tender......literally only used a knife to carve and a fork for the rest. 

[Boss .300 winmag]

Great looking brisket right there. 

I did my first one last year, it was fun and tasty since it came from our beef we raised.

Have two more from our beef we butchered in Sept. 

[HUNTINCOUPLE]

Looks real good boss!

[Bean Counter]

*tag*! 

[mossy8352]

Looks nice sounds like it turned out the way you wanted.

[jrebel]

Looks nice sounds like it turned out the way you wanted.

Thanks, It really did turn out amazing.  I still can't believe how tender it was.  I will definitely be doing another and playing with the rub, I think a little more pepper and crushed red pepper to spice it up would make it that much better.

[danderson]

I'm going to smoke up a bunch of briskets for super Bowl Sunday,  thinking about hitting up Cash and Carry in Yakima, or would Rays Meats have a better price, any one know.

[Eli346]

I can be there in a few hours to help you finish that thing off. It looks delicious!