- Feb 11, 2025
- 7
- 8
Made my first brisket this past weekend- followed a recipe from some website that came up for 'smoking brisket like a boss'.
Rested it overnight after brushing it with olive oil, red wine vinegar and garlic. After that I added the Traeger Beef Rub mixture.
It was a fifteen pound full brisket before I trimmed the fat off- unsure how much but I removed all the hard fat.
Loaded the brisket onto the smoker using a blend of hardwood pellets at 200F. When it reached 150F, I had my wife/father-in-law wrap it as I was at a work event. Air temperature that day was hovering between 10F and 20F, so it was cold (thanks to Traeger for the insulation blanket, not that it was free but yay it exists). I wanted to wrap it at 160F but it is what it is. That was about eight hours in, when it slowly made its way to 203F. It ended up being a 22 hour smoke- then we wrapped it in two beach towels and stored it in a cooler for about 4 hours till we ate it. It was delicious.
Curious about a few things: first, what spice blends do yall use? second, fat side up or fat side down? Finally- any tips or resources on learning how to trim the fat the best way?
Thanks!
Rested it overnight after brushing it with olive oil, red wine vinegar and garlic. After that I added the Traeger Beef Rub mixture.
It was a fifteen pound full brisket before I trimmed the fat off- unsure how much but I removed all the hard fat.
Loaded the brisket onto the smoker using a blend of hardwood pellets at 200F. When it reached 150F, I had my wife/father-in-law wrap it as I was at a work event. Air temperature that day was hovering between 10F and 20F, so it was cold (thanks to Traeger for the insulation blanket, not that it was free but yay it exists). I wanted to wrap it at 160F but it is what it is. That was about eight hours in, when it slowly made its way to 203F. It ended up being a 22 hour smoke- then we wrapped it in two beach towels and stored it in a cooler for about 4 hours till we ate it. It was delicious.
Curious about a few things: first, what spice blends do yall use? second, fat side up or fat side down? Finally- any tips or resources on learning how to trim the fat the best way?
Thanks!