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Newbie from the Dallas burbs...

post #1 of 10
Thread Starter 

I just got a Traeger last summer with a Smoke Daddy attachment.  This is the lazy man's smoker...just set it and forget it.  I've been busy learning the fine art of smoking.  I've watched dozens of videos on YouTube that have been very helpful.  I found out the hard way that trying to use the Traeger in cold weather was a bad idea so now that it's warming up I'm ready to get going again.


I've got the ribs and pork butts down to what is perfection to me but nothing else. The pulled pork is like crack cocaine to me.  I did a couple of turkeys for Thanksgiving as an experiment.  I figured if they didn't turn out I could feed them to the dog at 39 cents a pound.  I used a modified brine recipe that I found on the HEB YouTube Channel.  The turkeys turned out tender, moist and sweet...literally sweet with a smokey flavor.  I made lots of friends with those birds.  My dog got a Costco roasted chicken.


I've ruined a brisket or two so I'm doing something wrong.  That really hurt my feelings so I need professional counseling for that.  I'll be searching the site for tips and tricks from the veterans.



post #2 of 10

Welcome to the forum!  I'm sure we can get the briskie going the right way for you!  If you would, please, add your location to your profile, please!  We're all here to help!  Enjoy!

post #3 of 10
post #4 of 10

howdy welcome1.gif

post #5 of 10

When you say that "You learned the hard way" can you you let us know what happened? What happened with the Traeger in winter time ? I am starting to slowly look into a new grill and need as much info as I can get.

post #6 of 10

Hello and welcome to SMF, What area of Dallas are you in? Please also check out the Texas Members group. We are trying to plan a North Texas SMF gathering sometime soon, and would love to have as many people attend as can.

post #7 of 10

Welcome to SMF...Briskets are not hard. Ya gotta go low and slow....225° - 230° until you hit the magic temperature of about 175°..Brisket can dry out so you should mop it hourly to keep it moist. After about 5-6 hours you can foil it to help keep it moist while finishing cooking. Foiling will keep it from getting too much smoke too. Marinating it overnight helps keep it moist while cooking. An acidic mixture works well with any citrus juice added to the marinade. In the morning put it fat side up. You may want to also flip it half way through to keep the bottom from drying out.. Go ahead and add some spices to the liquid marinade. Put in a big resealable bag in the frdige overnight. You will be looking at about 1-1/2 hours per pound so buy some beer and relax...At 175° you want to remove it and wrap it and cooler it. It will rise another 10° to 185° while wrapped. Leave  your thermometer in the meat while in the cooler. If you have a digital you can watch the temp rise while drinking beer. This is past well done but it is good for brisket.....grilling_smilie.gif

post #8 of 10

Welcome to SMF - glad you found us 

post #9 of 10

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge.

post #10 of 10

You won't have to be here long and you'll master that brisket! Welcome to SMF!

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