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Tuesday work brisket

SPD656

Member
Joined
May 6, 2019
Messages
74
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Timberline 850
Just seasoned up a brisket I’m gonna cook overnight tomorrow and serve for lunch at work Tuesday. Seasoned with traeger coffee rub and sucklebusters 1836 beef rub.
 

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Nice! I just ordered some Traeger coffee rub today. Does it really need to be mixed with something?
 
Nice! I just ordered some Traeger coffee rub today. Does it really need to be mixed with something?
Nope! I’ve used it on its own and it’s great. I got turned on to the sucklebusters 1836 beef rub when I did a prime rib for Easter and I just love it. It’s got big black pepper corns in the mix and it’s just a good mix but coffee rub is great solo.
 
About 8 hours in. 165 IT. Had been stalling pretty good so time to wrap. Started last night at 8:30pm.
 

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Nice! I see most recipes call to pull and wrap on 160. Any reason you wait until 165?
 
Nice! I see most recipes call to pull and wrap on 160. Any reason you wait until 165?

160 is a guide. Every cut of meat hits the stall at a different temp. I find most hit the stall around 160 to 165 ish. It's not an exact science and you will know when it hits the stall.
 
160 is a guide. Every cut of meat hits the stall at a different temp. I find most hit the stall around 160 to 165 ish. It's not an exact science and you will know when it hits the stall.
Agreed! It also happened to be the time I randomly rolled over and looked at my phone and got out of bed to check it lol
 
The point was 200 IT and the flat was 185 IT when I pulled it to rest. Its just a big piece of meat and its not gonna be the same temp all the way through. There's some wiggle room with brisket but not much.
 
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