12 pound brisket on the Ironwood 650

primeone

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HEB has prime brisket on sale right now for $3.29/pound. I picked up a market trimmed 12 pounder to throw on the Ironwood in the morning. This will be my 2nd attempt at doing a brisket on the Traeger. I'm planning on using a simple rub of just kosher salt, pepper, and a little bit of garlic powder. I'll start it off at 235 degrees until it hits 160 and then wrap. I can't decide on foil or butcher paper. That will be a game time decision :) After the wrap I'm thinking 275 degrees until we hit 205. Any thoughts or suggestions would be appreciated!


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Here are few photos I taken after trimming it. It's nearly the same thickness all the way now. I put it on at 7:00 this morning. It's sitting about 150 after 3 1/2 hours.


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Here are few photos I taken after trimming it. It's nearly the same thickness all the way now. I put it on at 7:00 this morning. It's sitting about 150 after 3 1/2 hours.


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I know this is late but how did it turn out? I always prefer to wrap w/ paper but dont up the temp thou. (I should try this thou) Done briskets a few times. My wife loves the brisket chili i tend to make.
 
I forgot to take a photo right off the Traeger, but it came out really well! Total cook time was about 7 hours. Wrapping in foil really made a difference on the overall cook time. I think it was done in about a hour or so after wrapping. Another trick I used this time that I hadn't done before it I put a little concentrated beef broth on after wrapping it in foil.

Here's a link to it on Amazon:
(https://www.amazon.com/Kitchen-Acco...locphy=9028226&hvtargid=pla-570883490785&th=1)

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I let it rest about 3 hours, so right before we ate dinner I threw it in a pan on low with some of the juices to warm it back up..



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And final photo before dinner..


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Ahh didnt think of foil w/ broth with brisket, will try that next time.. I always wrap and add juice when i do ribs and pulled pork.
 
Ahh didnt think of foil w/ broth with brisket, will try that next time.. I always wrap and add juice when i do ribs and pulled pork.

What temp do you normally pull your brisket off at?
 
When i'm doing chili, i tend to pull off at about 170-180 but other than that 190 and rest for 1.5 hours. As of the chili, i just cut up in cubes then put in pot and let it simmer with the rest of veggies for another 5-6 hours.
 

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