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Discussion in 'Meat Selection and Processing' started by smokinmic, Sep 25, 2014.
Any words of advice?
With the price of brisket...don't screw it up. I'f follow the KISS rule, SPOG it and run low and slow until the toothpick test shows no resistance when probed.
Thanks Chef, I normally smoke it at 225 until I reach IT of 185, then pull and rap until IT is at 200. Just wondering on the timing with this Traeger. Mostly go by the temp and pick test.
Agree with Willie...simple is best for a first time brisket smoke. You didn't say how big it was or how you plan to season, but like Willie, I like simple seasonings on beef. SPOG (salt, pepper, onion powder, garlic powder) is good...or maybe your favorite steak rub or montreal steak seasoning.
Be patient...depending on the size of that brisket, it could take 1 to 2 hours per raw pound to get done. You can cook at a smoker temp of anywhere from 225* to 275* (some go even hotter), but remember that your pellet cooker makes better smoke at lower temps...and it stands to reason that the lower you run your Traeger, the longer the total cooking time will be.
If you have a reliable probe-style meat thermometer, keep an eye on your internal temps (IT). When the IT starts getting close to 200*, periodically probe the meat with your probe or with a toothpick for tenderness (in several places), and when it glides in easily as into butter, its done!
If time allows, double-foil wrap it, then wrap in an old beach towel or old blanket and allow it to rest for at least an hour before slicing. Slice it across the grain of the meat and you'll have the most tender and tasty brisket you've ever had!
Good luck! Be sure to post up some Qview to show it off, and let us know how it turns out!
Thanks for the info, it is a 20lb big boy. I season with a old family rub, that includes spog.
That is a big brisket. It is going to take a long time. Be patient and it will come out just fine. As said above nothing wrong with simple. A good meat will stand alone.
Hour 9 and looking good!!