Best brisket you ever made?

[traeger860]

What steps did you take to make the best brisket you've ever made? I've tried a bunch of different techniques. Here's my favorite so far:

- Season the brisket with Meat Church seasoning - Gospel and Holy Gospel
- Vacuum seal brisket
- Cook for 36 hours at 155F using an Anova Precision Cooker
- Put brisket in an aluminum tray and cover with aluminum foil
- Smoke on Traeger at 225F until I get a nice bark (usually 4-6 hours depending on the size of the brisket)
- Take brisket out of tray and empty any extra liquids
- Sauce the brisket and put it back into a tray uncovered for another 30-45 mins
- Let brisket sit for 30 mins before slicing

I know the Anova is "cheating", but it works great and eliminates the need to really temp check anything. Great way to start briskets, ribs, chicken, or bigger steaks (Tomahawks!).

Looking forward to seeing some of your tips and tricks.

 

[jp9724]

What steps did you take to make the best brisket you've ever made? I've tried a bunch of different techniques. Here's my favorite so far:

- Season the brisket with Meat Church seasoning - Gospel and Holy Gospel
- Vacuum seal brisket
- Cook for 36 hours at 155F using an Anova Precision Cooker
- Put brisket in an aluminum tray and cover with aluminum foil
- Smoke on Traeger at 225F until I get a nice bark (usually 4-6 hours depending on the size of the brisket)
- Take brisket out of tray and empty any extra liquids
- Sauce the brisket and put it back into a tray uncovered for another 30-45 mins
- Let brisket sit for 30 mins before slicing

I know the Anova is "cheating", but it works great and eliminates the need to really temp check anything. Great way to start briskets, ribs, chicken, or bigger steaks (Tomahawks!).

Looking forward to seeing some of your tips and tricks.

Can I ask, did you remove from the foil container to get the bark? Cant really get smoke to touch the meat if its in a foil tray covered off with foil

My best brisket to date was an overnight cook. 180f overnight, turned up in the morning to 220f till it finished probe tender. Amazing bark and super juicy. I also seasoned with MC but I use Holy Gospel and Holy Cow at a 2:1 ratio.

 

[traeger860]

I got the bark with it in the foil container. Didn’t have the top on air tight.

MC makes great stuff. My next brisket is going to be 100% on the Traeger.

 

[RemE]

I did the Meat Church "Weekday Brisket" method, 24hrs.

14lb Prime Packer, rubbed with Holy Cow and Holy Gospel 2:1 resting 30min per side minimum.

7pm Smoked 12hrs at 190F Super Smoke (temp read by FireBoard2 grill temp probe, the Traeger had to be set at 175F to get this). I broke Texas tradition and went fat side down per Myron Mixon's logic of fat towards heat source.

7am wrap the meat in butcher paper.

12p take temp up to 250F (Fireboard and Traeger were pretty close at this temp.) When meat probe reaches 203, pull meat and rest in cooler 1-3hrs.

Ready at 7pm Best Brisket I've had to date.

 

[RoadRunner18]

I like this recipe!

HARDWOOD: I use Hickory, Mesquite or Texas Beef Blend (Usually Hickory or Mesquite)

COOK TIME: Approximately 9 Hours

EQUIPMENT:
* Large Aluminum Pan
* Aluminum Foil
* Injector
* Fat Separator

INGREDIENTS:
* 10-12 lb Brisket (untrimmed)
* Minor's Beef Au Jus Concentrate
* Beef Broth
* Whatever Beef Brisket Rub you prefer..

PREPARATION:

1. Prepare the Beef Injection:
* 1 - QT of Beef Broth
* 3 - Tablespoons of Minor's Brand Beef Au Jus Concentrate.
* Mix thoroughly

2. Preparing the Brisket:
* Trim off all silvery white web-like membrane.
* Trim the brisket of excess fat.
* Place the Brisket on a Meat rack, and place both in a large aluminum pan.
* With the fat-side up, inject the brisket with the injection mix in a 1-inch square pattern all over the brisket.
* Turn the brisket over so the fat side is now down on the meat rack and apply your brisket rub to all sides of the brisket.
* Refrigerate Overnight.

3. Your Cook:
* When ready to start my cook I set my grill for Super Smoke, 225 degrees (if you have Super Smoke)
* Set the meat Probe for 160.
* Place the aluminum pan with the Brisket on the grill, and cook until internal meat temps reach 160. This is the time I get the most smoke to the meat.
* At 160 degree internal meat temp, I pull the pan off the grill, pour in the remaining Au Jus concentrate and beef broth injection mix, wrap the pan very tightly in aluminum foil, and set the probe to 205.
* Raise grill temperature to 275,.
* Return the wrapped pan back on the grill, and cook until internal meat temp reaches 205.
* Once meat temp reaches 205, I pull the pan off the grill and wrap the pan in a large bath towel to rest for approximately 2 hours.
* Then I unwrap the pan, discard the foil, and place the brisket on a cutting board.
* I strain the pan juices through a fat separator and use it as a dipping sauce.
* I Slice the brisket against the grain, place the slices in a clean aluminum pan, and then pour the hot dipping sauce over the meat to add flavor and keep it moist.
* Serve immediately before it tightens up.