Your Favorite Brisket Recipe

[grundy53]

Well I did a brisket last night on the traeger.  Always heard about how long it takes to cook so I started it last night at 11:30 shooting for it to be ready this afternoon. Set an alarm periodically to check on it. At 3 a.m. it was already 170 was hoping to foil it up at 160. Once I got it foiled up with beef broth and back on set my next alarm for 5:30. At 5:30 it was at 207. Wanted it pulled at 204. Been resting since 5:30. Looks like brisket for breakfast instead of dinner. Oh well. I just hope I didn't ruin it.  It looks and smells great. It was 15 pounds before trimming. I had it at 225 the whole time.

Sent from my SM-G950U using Tapatalk

[Magnum_Willys]

Does anyone do classic 15 hour smoked brisket on a traegar?

[grundy53]

Turned out delicious!

Sent from my SM-G950U using Tapatalk

[WSU]

It usually takes 10-12 hours for me in the Traeger.  Cash n carry has good deals at times. Definitely worth a look for brisket, pork should and other primal cuts.

[Jolten]

 At 225 I usually figure 1 hour per pound of meat.  So I'm surprised yours cooked that quickly.

[Crunchy]

Last brisket I did was a 12 pounder and took 18 hrs to cook at 225.  I put them on around 8PM and dont bother to check them until the following morning.  By then its time to wrap, spritz and let it finish.

[grimace]

I usually get my brisket, pork buts, ribs from Cash and Carry or Costco.

I have no idea why there is such a variance in cook times. I usually confirm my grill temp with a second probe, they are typically within 5* of each other.


G

[grundy53]

At 225 I usually figure 1 hour per pound of meat.  So I'm surprised yours cooked that quickly.

I was really surprised to. The only thing I can figure is maybe it was a thinner one. It was really long but not too thick.

Sent from my SM-G950U using Tapatalk

[BackStrappin]

I have a question for you guys that say you "smoke" for 10 to 12 hours. Are continuing to add smoke the whole time or cooking it in the smoker after the meat reaches an internal temp of 140? Every book I've looked at regarding "smoking" says the meat won't absorb more smoke after 140.

generally if you use smoke/chips for more then a few hrs you get a bitter taste

Not true , if you burn a dirty fire you can get a bitter taste. keep the smoker rolling thin blue smoke and it doesn't matter how long you burn wood.