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Brisket smoke on the Traeger (with Q-view)

post #1 of 12
Thread Starter 

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.  :-)

Got a 13lb brisket and rubbed it and let it sit overnight, using steak sauce to help it stick.
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.
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!
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.
The brisket took 12 hours and the flat came out super tender and had a nice smoke ring.
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!

Edited by sooperjay - 9/19/11 at 3:20pm
post #2 of 12
Thread Starter 

This was the first time I did burnt ends and I have a question for some of the 'burnt end pros'.  People on the forum have said that they throw the burnt ends back on the smoker with rub and sauce for an hour or two.  Do you increase the heat on your smoker?  The reason I ask is that I pulled them after 2 hours and didn't really find them to be as 'caramelized' as I had hoped.  Should I have just left them on longer?  Anyone ever do burnt ends for more than 2 hours?

post #3 of 12

Looks like you learned well. The brisket looks great.

post #4 of 12

Looks real good congrats....Welcome !

post #5 of 12

Looks great superjay,

I really like the smoke daddy mod.


When i do burnt ends i throw them on a hot grill to help caramelize them.

post #6 of 12
Thread Starter 

Thanks.  I think it probably makes sense for me to simply turn up the Traeger to help the caramelization process.  Now I have a reason to make another brisket very soon!

post #7 of 12

The brisket looks great!

post #8 of 12

looks good!!

post #9 of 12

yha it is a nice looking brisket 

post #10 of 12

man that look good, I open all the vents on my stick burner on the burnt ends drool.gif

post #11 of 12

Makes me want to go out and smoke a brisket

post #12 of 12

Nice post,  and congrats on your son!

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