- Jun 9, 2008
- 8
- 10
Hi all, I joined the forum a while back, but haven’t really posted anything. But, I've learned a ton from all of you and wanted to share some of my work. My wife and I just had our first son last week, so I’ve been home from work (and keeping crazy hours). Since I have found myself up most nights this week, I figured this would be a great opportunity to do an all night brisket smoke on my Traeger and take some pics to share with you all. :-)
[color= rgb(0, 0, 0)]Got a 13lb brisket and rubbed it and let it sit overnight, using steak sauce to help it stick. [/color]
I smoked it over hickory on my modified Traeger.
Modified Traeger? Yes, that's right. Although the Traeger is great at holding temp, the quality of the smoke is far from ideal (in flavor, as well as quantity of smoke at higher temps--the pellets just burn too cleanly to generate smoke). So, I added a Smoke Daddy behind the hopper and now I can control the smoke level at any temp. A must have and well worth the effort if you use a Traeger.
[color= rgb(0, 0, 0)]Here is a pic of the brisket going on the smoker. I tried to make chipotles from some beautiful jalapenos that I had on hand. The chipotles didn't work out so well but the brisket came out great! [/color]
[color= rgb(0, 0, 0)]I took q-view pics every hour for the first 7 hours. If you are interested, here is a link to the album. Here is a pic at 7 hours.[/color]
[color= rgb(0, 0, 0)]The brisket took 12 hours and the flat came out super tender and had a nice smoke ring. [/color]
I separated the point and chopped it up for burnt ends. Added some more of my rub and a little sauce. Back on the smoker for about 2 hours and out came candied deliciousness!
[color= rgb(0, 0, 0)]Got a 13lb brisket and rubbed it and let it sit overnight, using steak sauce to help it stick. [/color]
I smoked it over hickory on my modified Traeger.
Modified Traeger? Yes, that's right. Although the Traeger is great at holding temp, the quality of the smoke is far from ideal (in flavor, as well as quantity of smoke at higher temps--the pellets just burn too cleanly to generate smoke). So, I added a Smoke Daddy behind the hopper and now I can control the smoke level at any temp. A must have and well worth the effort if you use a Traeger.
[color= rgb(0, 0, 0)]Here is a pic of the brisket going on the smoker. I tried to make chipotles from some beautiful jalapenos that I had on hand. The chipotles didn't work out so well but the brisket came out great! [/color]
[color= rgb(0, 0, 0)]I took q-view pics every hour for the first 7 hours. If you are interested, here is a link to the album. Here is a pic at 7 hours.[/color]
[color= rgb(0, 0, 0)]The brisket took 12 hours and the flat came out super tender and had a nice smoke ring. [/color]
I separated the point and chopped it up for burnt ends. Added some more of my rub and a little sauce. Back on the smoker for about 2 hours and out came candied deliciousness!
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