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.