Fired up the Traeger on New Years day and decided to give brisket a try. Have done about 60lbs of butts and 10 slabs of ribs and everything but the first rack of ribs came out great.
This was my first brisket so I watched a few videos on trimming and gave it a try, was looking for a smaller brisket but all they had was 16lber. I used a SPG & smoke paprika for a basic rub. I was planning to serve at around 5pm so I went with the hour per lb rule and threw it on at 4AM at 250 degrees. It was a cooler day here in CT, around 35, so I figured it would take time for this baby to cook. Not at all...done in 7 hours! Luckily we were able to move dinner up to a new time to accommodate the quick cooking meat. It was a simple dinner so we paired it with a very decadent Mac n' Cheese.
I think the point could have been rendered down a little more and the amount of fat on the flat was a little more than I wanted. Need to sharpen up my trimming skills.
Let me know what you think!
This was my first brisket so I watched a few videos on trimming and gave it a try, was looking for a smaller brisket but all they had was 16lber. I used a SPG & smoke paprika for a basic rub. I was planning to serve at around 5pm so I went with the hour per lb rule and threw it on at 4AM at 250 degrees. It was a cooler day here in CT, around 35, so I figured it would take time for this baby to cook. Not at all...done in 7 hours! Luckily we were able to move dinner up to a new time to accommodate the quick cooking meat. It was a simple dinner so we paired it with a very decadent Mac n' Cheese.
I think the point could have been rendered down a little more and the amount of fat on the flat was a little more than I wanted. Need to sharpen up my trimming skills.
Let me know what you think!
