Brandenja
New member
Family!
I need some guidance. My dad’s bday is this weekend and I have a new Traeger pro 575 and I need to pull this off for the big day tomorrow. He wants Brisket. This will be my 2nd brisket. The first was not quite right.
Today, I grabbed a 4.8 lb USDA Choice Brisket flat from Costco.
I trimmed it to the best of my ability and I seasoned it with salt and paper and wrapped in plastic and stuck it in the fridge.
My first brisket was tough and I don’t want to run into that issue again. I’m thinking I should:
1. Put this brisket on at 3AM at 180 for 4 hours.
Should I do Fat side up or down?
2. Last time, I double wrapped it with foil and set to 225 with internal temp goal of 204. It took 10 additional hours with me spraying it with mop sauce every hour (total cook time: 14 hours).
I put it in a styrofoam cooler overnight. Flavor was great but meat was tough.
What should I be mindful of or change this time?
Thanks!
Branden
I need some guidance. My dad’s bday is this weekend and I have a new Traeger pro 575 and I need to pull this off for the big day tomorrow. He wants Brisket. This will be my 2nd brisket. The first was not quite right.
Today, I grabbed a 4.8 lb USDA Choice Brisket flat from Costco.
I trimmed it to the best of my ability and I seasoned it with salt and paper and wrapped in plastic and stuck it in the fridge.
My first brisket was tough and I don’t want to run into that issue again. I’m thinking I should:
1. Put this brisket on at 3AM at 180 for 4 hours.
Should I do Fat side up or down?
2. Last time, I double wrapped it with foil and set to 225 with internal temp goal of 204. It took 10 additional hours with me spraying it with mop sauce every hour (total cook time: 14 hours).
I put it in a styrofoam cooler overnight. Flavor was great but meat was tough.
What should I be mindful of or change this time?
Thanks!
Branden