Modified my wife's Traeger - had to try a brisket for Easter

Discussion in 'Beef' started by idahopz, Mar 27, 2016.

  1. idahopz

    idahopz Smoking Fanatic

    Details of the cook:
    • Choice packer - 12 pounds
    • Separated flat from point - removed much of the fat
    • Simple rub - wrapped overnight
    • GMG fruitwood pellets
    • Traeger: fat cap down @ 225: took the point to IT 203, took the flat until the stall (about 165 degrees for this flat) and then foiled into 225 degree oven to IT 203 degrees - rested for 2 hours
    • Amaz-N for extra smoke
    • Outside temperature was mid 50's
    • Rendered the trimmed fat to crisp up burnt ends - no sauce

    Kept the meat in pac in the fridge for about a week.

    Flat is fat cap down - trimmed most of the fat (to be used later)

    Did a simple rub: salt/pepper/onion and garlic powders/cayenne - overnight in fridge

    Onto the Traeger at 225 degrees - the PID kept it at a steady 223 degrees for the entire cook - was in the mid 50's outside. Used the Amaz-N filled with GMG fruitwood pellets

    Part way through the cook

    Pulled the flat as it hit the stall, then foiled and into a 225 oven for the rest of the cook - took the flat to 203 degrees

    Turned out fairly good - sliced and ready to eat! My wife was going to do sandwiches, but decided she just wanted to eat the slices plain, with no bread or sauce.

    The fat I'd rendered from the trimmings was used to quick crisp the cubed point for "burnt ends" - again the wife liked the flavor so much she told me not to sauce. I must admit they were kind of good.

    In a bowl ready to snack on for the rest of the day (eating them as I write this post)

    Happy Easter everyone, and may all your cooks go well [​IMG]  
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice smoke!
  3. one eyed jack

    one eyed jack Master of the Pit

    That's an impressive smoke ring you got on your flat.  [​IMG]

    Burnt ends are the bomb.  Haven't met a hater of them yet.

    Happy Easter to you and yours as well.
  4. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  may I have some please?

    Well done!
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job!

    I like using the fat to make the burnt ends!!

    Great idea!

  6. idahopz

    idahopz Smoking Fanatic

    Many thanks gents!!

    I have to thank you, Al, for your post on cooking brisket - this was the first time I cooked the flat and point separately, and it was my best brisket ever.  My wife is already planning future briskets, so this will be my method from now on. [​IMG]
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad I was able to help you!!!


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