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

post #1 of 7
Thread Starter 

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 thumb1%20copy.gif 

post #2 of 7
Looks tasty! Nice smoke!
post #3 of 7

That's an impressive smoke ring you got on your flat.  :biggrin:

 

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

 

Happy Easter to you and yours as well.

post #4 of 7

:drool may I have some please?

 

Well done!

post #5 of 7

Great job!

 

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

 

Great idea!

 

Al

post #6 of 7
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty! Nice smoke!

 

 

Quote:
Originally Posted by One eyed Jack View Post
 

That's an impressive smoke ring you got on your flat.  :biggrin:

 

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

 

Happy Easter to you and yours as well.

 

 

Quote:
Originally Posted by JP61 View Post
 

:drool may I have some please?

 

Well done!

 

 

Quote:
Originally Posted by SmokinAl View Post
 

Great job!

 

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

 

Great idea!

 

Al

 

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. thumb1.gif

post #7 of 7
Quote:
Originally Posted by IdahoPZ View Post
 

 

 

 

 

 

 

 

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. thumb1.gif

 

 

Glad I was able to help you!!!

 

Al

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