1st pellet brisket

[matt r]

So I'm going to do a 15 lb packer on my Traeger tonight. I got the beef rubbed down with spog and also some brown sugar which I love on brisket.
Ill be using Pit Boss competition pellets (picked up a 40lb bag at Lowe's for $8.50! The bag was slightly torn so they discounted it 50%)
Going to start at around 10pm and let the smoke go overnight at 225. We'll see what happens at around 7am tomorrow.
Wish me luck!!!!

 

[Big_Foot]

Good luck! Looking forward to pics

 

[hillbillyrkstr]

Sounds like a plan!

Good luck
Scott

 

[wrobs]

Are you cooking with the fat side up or down?

 

[matt r]

Are you cooking with the fat side up or down?

Fat side up, always. I've done a few briskets on the Weber Kettle with the smoke and sear and always go fat up.

 

[SmokinAl]

Sounds like a plan!
Al

 

[matt r]

 

[matt r]

160 IT still some time to go

 

[wrobs]

Looks good... do you wrap or go all the way bare?
I have been using the peach paper for the last several brisket cooks and I like the results... have also used foil in the past.

 

[matt r]

Im going bare to the end,sir. But when I pull it at 200-205 (depending on how the probe slides in) I'm going to wrap in foil, blankets, and stick it in a cooler for a few hours.
Should be tender and juicy. "Should" being the operative word here!

 

[Big_Foot]

Why go all the way to 205? Instead of stopping at 130 like a steak? Does the extra time help tenderize the meat?

 

[gmc2003]

Why go all the way to 205? Instead of stopping at 130 like a steak? Does the extra time help tenderize the meat?

Brisket Virgin alert, Brisket Virgin alert...wuppp-wuppp-wuppp. Just yank'n your chain Big_Foot. Brisket is a very tough cut of beef that needs to be cooked longer and to a higher temp then steak to break down in internal fats. When done correctly its simply amazing.

Chris

 

[Big_Foot]

Lol that obvious?

 

[Geebs]

Brisket Virgin alert, Brisket Virgin alert...wuppp-wuppp-wuppp. Just yank'n your chain Big_Foot. Brisket is a very tough cut of beef that needs to be cooked longer and to a higher temp then steak to break down in internal fats. When done correctly its simply amazing.

Chris

I about spit out my soda reading this haha

 

[gmc2003]

Im going bare to the end,sir. But when I pull it at 200-205 (depending on how the probe slides in) I'm going to wrap in foil, blankets, and stick it in a cooler for a few hours.
Should be tender and juicy. "Should" being the operative word here!

Matt, If it's truly probe tender when you pull it - then let it cool off until it reaches somewhere between 170 and 175* before you wrap and pop it in the cooler. You want to stop the cooking process.

Lol that obvious?

Big_Foot kinda. Keep an eye on this thread. When Matt posts the finished shots it should be good.

Chris

 

[Big_Foot]

I want to try one but only so many excuses to cook 12+ pounds of beef lol

 

[matt r]

Matt, If it's truly probe tender when you pull it - then let it cool off until it reaches somewhere between 170 and 175* before you wrap and pop it in the cooler. You want to stop the cooking process.



Big_Foot kinda. Keep an eye on this thread. When Matt posts the finished shots it should be good.

Chris

 

[matt r]

GMC I did exactly that. Let it sit out for a bit,then wrapped in foil and blankets. Letting it sit for about an hour and then I'm digging in! I'm gonna let you know how it tastes later on

 

[gmc2003]

Cool, I betting it's gonna be good.

Chris

 

[matt r]

Lol that obvious?

Bigfoot don't feel bad! This is something that takes a long time to get a handle on, and believe me, I certainly don't have a handle on it yet!