After two years of eating off of my brother in law's Traeger Lil Tex I finally pulled the trigger on the Traeger.
Got it all cured and ready to go. Last night I did the first run on a simple ribeye and a couple of burgers to get an idea of cooking times as compared to recipes I've read.
This weekend the folks are coming down from Canada to visit and I am jumping right into a brisket to give them a little taste of the Traeger. I must have read over 2 dozen recipes/blogs trying to figure out the best way to get started. The cooking times range from 6-8 hours to 24 hours. My head is literally spinning with all of the info to process.
At the end of the day I decided on one of the recipes that I found in the Traeger recipe book....Bruce's Brisket. I hope Bruce knows what he is doing! I live in Wisconsin and Saturday's forecast is partly cloudy with highs in the mid 70's and maybe a stray shower.
It's Thursday and I already have the brisket rubbed down and in the fridge just waiting for the weekend.
Here is the plan on Saturday:
- Up at 4am to put it on the Traeger
- Medium temperature for 3 hours (300'F)
- Smoke for 4 hours
- Medium again for 3 hours (placed in shallow foil pan and wrapped in foil)
- Smoke for 2 hours with foil opened at top
- pull off when reaches 185'F
The plan is to mist it every hour for the first 7 hours with 50/50 apple juice and water.
If you have ANY other suggestions to modify my plan I am open to them all.
Thanks for the help!