Treager brisket

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flatbroke

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Sep 16, 2007
4,278
12,379
thawed a small brisket out
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and seasoned it up with Oakridge Black Ops brisket rub
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Never used it before and wow is it good. Didn’t have my glasses in while trimming and cut too deep. Ended up taking the flat off of the point
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. Just glad I didn’t stab myself this time LOL.
I set the Treager at 180 and put the meat on at 8pm.
The flat hit 160 around 6 am. I wrapped the flat in butcher paper and let the small point ride nekkid. I didn’t add any fat or liquid to the wrap. I set the Treager to 225 and the flat was probe tender at 199 degrees and 8am ish.
I forgot what temp the point was tender at but it was butter smooth and finished right around the same time as the flat.
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I let the point rest on the counter until it was 160 and couldn’t take it anymore. Sliced some off and wowza it was killer.
I sliced some of the flat to see what it looked like. The center is perfect. The end was tender but a tad dry. The flavor is perfect.
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I have another larger brisket thawing. This time I will wear glasses and cook whole. I didn’t take many pics as I wasn’t gonna post since I goofed up trimming. But I figured someone else with a pellet grill may benefit from the time and temp of the flat.
 
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