Finally part of the traeger family. First attempt at a brisket.
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What R U Eating ? ~OGH wants to know.....
- Thread starter Oregongearhead
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Dthcore
Well-known Member
Places that serve food that looks like that always has some fine bitches! Double the taco for brunch it is!
Dthcore
Well-known Member
GAWD DAMN SON!! I think all that food is sitting at your throat! HOLY SHIT! lol
But on a real, Looks mad tasty bro!
Dthcore
Well-known Member
Bro, you know the spots for sure! Them todays a good day spots! xD
Exploiting what my neck of the woods can do well is what I love to do lol. Im betting that any coastal area has plenty of hidden gems.
Trukk, good shit man. Traeger makes insane rubs btw. I'm curious how that lemon shandy tastes. Big game rub is good, Saskatchewan rub is top of the line.
Eman
Master
Stop being a little bitch and get the whole brisket.
I bought a 13 lber and cut the point off to smoke cuz i started it late in the day and still wanted meat for dinner
Eman
Master
I'll let you slide this time...
With smoked meat, I never have high expectations for anything being ready for dinner lol...
Turned out tough on my 1st time. I smoked it at 250 for 4 hrs. Also it was the point so it was lean to begin with. It will be a learning curve but im happy to be with the cool kids now
I just trimmed the other majority half and patted it with salt n pepper so well see how this adventure goes this time. Ive got all day today to sit on this half!
Eman
Master
Turned out tough on my 1st time. I smoked it at 250 for 4 hrs. Also it was the point so it was lean to begin with. It will be a learning curve but im happy to be with the cool kids now
I just trimmed the other majority half and patted it with salt n pepper so well see how this adventure goes this time. Ive got all day today to sit on this half!
The lean half is the flat, that's what you have there in your pics. You probably pulled it off too soon if it was tough, test it with a instant meat thermometer and leave it until you're around 200 degrees. It should pretty much pull apart. Usually best to wrap it in butcher paper or foil at around 160 or so.
For the point, you can make burnt ends... Cook that bad boy until it's at 200 degrees, then pull it off and cut into cubes and put in an aluminum pan... You can drizzle BBQ sauce or whatever kind of glaze you like then put it back on the smoker at a higher temp for 30-60min. It's hard to dry out a point, they're absurdly fatty.
Logan44551
Elite
I found letting it rest is crucial for brisket. My first couple turned out pretty tough as well.Turned out tough on my 1st time. I smoked it at 250 for 4 hrs. Also it was the point so it was lean to begin with. It will be a learning curve but im happy to be with the cool kids now
I just trimmed the other majority half and patted it with salt n pepper so well see how this adventure goes this time. Ive got all day today to sit on this half!
Eman
Master
I've always let mine rest a good while but I saw a pro on YouTube putting his meats in a cooler with towels to keep it hot and recommended leaving it in there for several hours to rest. I have a good size cooler for this so I'm going to try it... Plus, it'll give me a good excuse to make it my smoked meat cooler which means I'll NEED to buy a yeti or Rtic one. I'm leaning towards the latter... I like their products.
Thats the stall period isnt it? The remedy is then to steam cook it with the foil right?
I have the 2 probes it came with. They seem accurate but wtf do i know lol. Im a green horn with the pellet smoker and never done huge pcs of meat on my old charcoal grill.
I enjoyed it. But im a person who is pretty easy to satisfy when it comes to food. It was not ideal thats for sure.
I bought a few cans of the traeger rubs and thats what i used on the maiden voyage. I used regular table salt and pepper for the majority half i just put on the grill just now. Well see if thats a fuck up or not
Definitely try the Traeger rubs and sauces, they are awsome!
@ickyrica so far I have only used the lemon shandy rub the one time and it was nice on a chicken.. the wife did the prep on that one and because the stuff is costly she tends to go a little shy on the spice compared to me.. my theory is is when I think I've added enough to add a little bit more and that tends to be perfect..
@ickyrica so far I have only used the lemon shandy rub the one time and it was nice on a chicken.. the wife did the prep on that one and because the stuff is costly she tends to go a little shy on the spice compared to me.. my theory is is when I think I've added enough to add a little bit more and that tends to be perfect..
Logan44551
Elite
That's what I did last time, it really helped.
I do insulation, I had a coworker spray foam a normal cooler for me. Did a side by side with a yeti and it outperformed it
Eman
Master
Yeah, once you hit the stall it's usually good to wrap it to get it done faster... For briskets, it helps the flat stay moist too. It's called the Texas crutch (wrapping).
The probes are good to give you an idea of what's going on but I like the instant thermometers because you can check several places. When I did my brisket last week, I thought it was done in 4hrs, which was really quick for the size and temp I was running... It was just done in that particular spot, it was still in the stall if you checked other parts of the cut.
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Congrats on the new Traeger Trukker ! Plenty of good advice here to help you out ....Cook-Eat-Enjoy !
Traeger advice...
Use tinfoil or something to keep the drip tray clean. Keep the inside as clean and grease free as possible. The internal temp prob needs to be clean, the controller can get sideways if you let the probe go without attention. If the interior of the grill gets too far from clean it'll start acting up. Temp won't be correct, maybe the auger never shuts off, shit like that. Turn it off and deep clean that pig. It should be better at that point.
Use tinfoil or something to keep the drip tray clean. Keep the inside as clean and grease free as possible. The internal temp prob needs to be clean, the controller can get sideways if you let the probe go without attention. If the interior of the grill gets too far from clean it'll start acting up. Temp won't be correct, maybe the auger never shuts off, shit like that. Turn it off and deep clean that pig. It should be better at that point.
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