New Years Brisket - 2016

Discussion in 'Beef' started by ctsmoking78, Jan 5, 2016.

  1. Fired up the Traeger on New Years day and decided to give brisket a try. Have done about 60lbs of butts and 10 slabs of ribs and everything but the first rack of ribs came out great.

    This was my first brisket so I watched a few videos on trimming and gave it a try, was looking for a smaller brisket but all they had was 16lber. I used a SPG & smoke paprika for a basic rub. I was planning to serve at around 5pm so I went with the hour per lb rule and threw it on at 4AM at 250 degrees. It was a cooler day here in CT, around 35, so I figured it would take time for this baby to cook. Not at all...done in 7 hours! Luckily we were able to move dinner up to a new time to accommodate the quick cooking meat. It was a simple dinner so we paired it with a very decadent Mac n' Cheese.

    I think the point could have been rendered down a little more and the amount of fat on the flat was a little more than I wanted. Need to sharpen up my trimming skills.

    Let me know what you think!







     
  2. freiesleben

    freiesleben Meat Mopper

    Wow, that is a nice looking brisket, well done :) And Happy New Year.
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Have you checked the temp of your Trager against a calibrated therm? That just seems crazy fast, was it as tender as you wanted? I wouldn't worry about the fat scrape it off after cooking,trim after slicing or just leave it on the plate! Care to share your Mac & cheese recipe it looks great as well.:drool
     

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