I've finally gotten comfortable enough with smoking brisket to feel like I can try something new. I found this slab on sale at Cash 'n Carry for $2.50/lb so decide it was time to experiment.
I loaded the Traeger with Texas Mesquite pellets from Bear Mountain and fired her up to 225 degrees. While she was warming up I coated this beauty in 2 parts '2 Gringos Chupacabra Seasoning - Brisket Magic', one part black pepper, and one part white pepper.
That's pretty much the norm for my briskets, and from there I would spray it with apple juice every 30-45 minutes. This time around I put together the following mixture:
2 cups apple juice
1/2 cup mustard
1/2 cup Kraft Original BBQ Sauce (I was out of Sweet Baby Rays)
1/4 cup Coffee left over from this morning
1/4 cup Brown Sugar
1/4 cup White Sugar
And a good amount of Siracha
I whisked that magical sauce together to make a thin but flavorful mopping sauce. I slathered the brisket in the mixture every 30 minutes for the first 5 hours of the cook. My hope is that in the hours that remain the mopping sauce will carmelize and form a hardy bark over the brisket.
Here is what it looks like currently:
I'll keep you guys informed and keep the progress pics coming as the cook continues.
I loaded the Traeger with Texas Mesquite pellets from Bear Mountain and fired her up to 225 degrees. While she was warming up I coated this beauty in 2 parts '2 Gringos Chupacabra Seasoning - Brisket Magic', one part black pepper, and one part white pepper.
That's pretty much the norm for my briskets, and from there I would spray it with apple juice every 30-45 minutes. This time around I put together the following mixture:
2 cups apple juice
1/2 cup mustard
1/2 cup Kraft Original BBQ Sauce (I was out of Sweet Baby Rays)
1/4 cup Coffee left over from this morning
1/4 cup Brown Sugar
1/4 cup White Sugar
And a good amount of Siracha
I whisked that magical sauce together to make a thin but flavorful mopping sauce. I slathered the brisket in the mixture every 30 minutes for the first 5 hours of the cook. My hope is that in the hours that remain the mopping sauce will carmelize and form a hardy bark over the brisket.
Here is what it looks like currently:
I'll keep you guys informed and keep the progress pics coming as the cook continues.
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