I have attempted 3 briskets thus far and have not been pleased with the results. The flavors have been fine, but the right texture and consistency of the meat is eluding me. I am going to post my process here and hope for the best! I will post the grand finale pics no matter what, brisket or bust!
Vital Statistics:
30" MES @ 235
2 lumps KB, Traeger Hickory Pellets
5.3 lb Choice Flat Brisket
60F, overcast and rainy
Checked the mirror, somehow I get prettier every day
Rub:
Kosher salt, Coarse ground black pepper, Garlic powder, Onion powder, Bourbon vanilla sugar
(I go 1:1 salt and pepper, then cover the mixture with 1 layer of the other ingredients in a bowl)
That is my daughter's pink princess bowl. She approves it's usage here, the girl devours BBQ.
The cow. (Marked as a flat but there is at least some point on this cut)
All rubbed up and ready for the ball.
I am already at the 2 hr mark of this smoke as I had to get some work done before I could sit down here. Probe reads 140 @ 2hr and I sprayed with some apple cider/apple cider vinegar. My plan is to wrap (foil) at 165 until it hits about 190, then unwrap, hit with some sauce, put back in smoker until 200 for the sake of the bark. What I have never done before is the probe test a.k.a. hot knife through butter. Whenever the probe test is good that is when I am calling it done. Busy day coming up but I will see this thread through to completion no matter what. Thanks!
Vital Statistics:
30" MES @ 235
2 lumps KB, Traeger Hickory Pellets
5.3 lb Choice Flat Brisket
60F, overcast and rainy
Checked the mirror, somehow I get prettier every day
Rub:
Kosher salt, Coarse ground black pepper, Garlic powder, Onion powder, Bourbon vanilla sugar
(I go 1:1 salt and pepper, then cover the mixture with 1 layer of the other ingredients in a bowl)
That is my daughter's pink princess bowl. She approves it's usage here, the girl devours BBQ.
The cow. (Marked as a flat but there is at least some point on this cut)
All rubbed up and ready for the ball.
I am already at the 2 hr mark of this smoke as I had to get some work done before I could sit down here. Probe reads 140 @ 2hr and I sprayed with some apple cider/apple cider vinegar. My plan is to wrap (foil) at 165 until it hits about 190, then unwrap, hit with some sauce, put back in smoker until 200 for the sake of the bark. What I have never done before is the probe test a.k.a. hot knife through butter. Whenever the probe test is good that is when I am calling it done. Busy day coming up but I will see this thread through to completion no matter what. Thanks!