070432 - First Brisket
14 hours, 36 minutes
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6:00a start time, bringing the Traeger up to heat. It wasn’t my idea, but the guy who built the house has a switched spotlight over on the corner of the lanai, which is super helpful when doing early morning or evening setups.
Spritzing with apple juice every 45 minutes
Smells delicious. Looks pretty awesome as well. This is my first ever brisket. We’ll see how it tastes.
The Traeger forum has some great recipes, yet I like looking at the comments and experimenting. This was a comment on a brisket recipe - I didn’t use any of the ingredients called out in the menu - just the Traeger beef rub. I’m thinking about injecting honey into the brisket when I wrap it. Hmmm. Maybe next time. Anyway, here are the steps I’m generally following:
Used only Traeger Beef Rub. Wrapped in plastic wrap, put in fridge x 24hrs. Then super smoked at 180 until int temp of 160. (6.5hrs) Sprayed apple juice every 45 min.
Then removed, dbl wrapped foil and added 1 cup apple juice. Increased temp to 225 until internal temp 200 (took only 2.5hrs)
Wrapped in 2 towels, placed in cooler x 4 hrs.
Used only Traeger Beef Rub. Wrapped in plastic wrap, put in fridge x 24hrs. Then super smoked at 180 until int temp of 160. (6.5hrs) Sprayed apple juice every 45 min.
Then removed, dbl wrapped foil and added 1 cup apple juice. Increased temp to 225 until internal temp 200 (took only 2.5hrs)
Wrapped in 2 towels, placed in cooler x 4 hrs.
I kind of hurried it along at this point. After wrapping it, I put it back on the Traeger and let it go for about two hours and change. Got it to about 195 and took it off the grill. The photo below is from that point.
I wrapped it in butcher paper and set it aside for an hour and then cut it up for a dinner party. It was well received.
Next time I won’t hurry it along (by raising grill temp), and I’ll give it a good two hours to continue to cook when off the grill. As it turned out, there were some awesome burnt ends, the meat was a mix between medium and medium well. All in all, not bad for my first ever brisket. Next time I’ll extend the cooling time and keep it at lower temps.
I was a little rushed at the end and don’t get any pics of the final produce. Most of it is gone as it was well received, but I’ve got enough left for a few sandwiches this week.
I wrapped it in butcher paper and set it aside for an hour and then cut it up for a dinner party. It was well received.
Next time I won’t hurry it along (by raising grill temp), and I’ll give it a good two hours to continue to cook when off the grill. As it turned out, there were some awesome burnt ends, the meat was a mix between medium and medium well. All in all, not bad for my first ever brisket. Next time I’ll extend the cooling time and keep it at lower temps.
I was a little rushed at the end and don’t get any pics of the final produce. Most of it is gone as it was well received, but I’ve got enough left for a few sandwiches this week.
