Simple Brisket

[Fat Lou]

You want good brisket...look at this smoke ring on my Traeger

 

[Joe]

That's what I want to try. Not a huge brisket. Did you do anything special?

 

[jp9724]

Looks good Lou!! what did you rub it down with? time and temp?

 

[easchmitz]

Salt & Pepper is all you need. Let the meat & smoke do the rest of the damage to your taste buds.

 

[primeone]

Nice work! I'm interested in what method you used to smoke it?

 

[PhoneGuym]

Here’s my first on my new Traeger.

 

[RustyJake]

That looks pretty darn good.
Care to share how you did this one?

 

[PhoneGuym]

I trimmed most of the fat cap off and used a pretty good coating of Meat Church Holy Cow. Put it in the refer for a couple hours while I calculated my timing. Heated up the Traeger for 15 minutes set to 200f. It went on the grill at 8:45pm and I didn’t even look at it until The next morning at about 6 and the IT was at about 145 when I woke up. I increased the temp to 225 and it eventually stalled at 153f for maybe 3 hours then started going up. When it was at 165 I wrapped it with heavy duty foil. At about noon I bumped the temp up to 275 and when it reached over 204f I T, I took it off.
it was the best I have ever had

 

[RustyJake]

Thanks. It looks amazing.

 

[PhoneGuyM's-Son]

I trimmed most of the fat cap off and used a pretty good coating of Meat Church Holy Cow. Put it in the refer for a couple hours while I calculated my timing. Heated up the Traeger for 15 minutes set to 200f. It went on the grill at 8:45pm and I didn’t even look at it until The next morning at about 6 and the IT was at about 145 when I woke up. I increased the temp to 225 and it eventually stalled at 153f for maybe 3 hours then started going up. When it was at 165 I wrapped it with heavy duty foil. At about noon I bumped the temp up to 275 and when it reached over 204f I T, I took it off.
it was the best I have ever had

Thanks for the pointers, Dad, I'm getting ready to trim up & season my brisket right now before throwing it on tonight. Hopefully mine turns out as well as yours did.

-Michael.

 

[PhoneGuyM's-Son]

I put mine on at 9 last night at 180° since my grill doesn't have 200°. At 0645 this morning the temp was only at 131°, so I increased the temp to 250°. Once it reaches 165 internally, I'll wrap it and increase to 275 for the last bit.

 

[John S.]

Watch the "Weekday brisket Video" Matt Pittman Weekday Brisket , it does a good job of laying out how to make a great brisket and Time and Temp settings to get the Brisket to come out on time.