First time smoking a brisket. Have been worried to try one but finally pulled the trigger. Didn’t look at any guides, just tried it how I thought I should do it and hearing peoples methods throughout time. Made several errors, starting with the trimming but overall not too bad. Didn’t protect the bottom and it was really caramelized? Hard bark? Tastes wonderful but definitely not getting good slices. Slightly dry and should’ve wrapped it sooner. Did 220 for 14.5 hrs and wrapped. Increased the temp to 275 until hit 205 on the fat cap. Should’ve tried to protect the flat but my wife likes those lean pieces and doesn’t mind the slight dryness. Good fat and tasty pieces on the cap aide. No where near perfect but pretty good on winging it on a first attempt. Feel free to bash!
by shanep35
14 Comments
No need to bash or even interject my opinion as it it sounds like you’ve learned a lot from this experience. Besides, you said it tastes wonderful and the wife enjoyed it, so mission accomplished. And there’s no shame in using a Traegrt. As long as the results make you and those you smoke for happy, you’re winning. Smoke on!
All that matters is the final result. The method means nothing if your end result was delicious
You have free slave labor to keep your offset stocked full of fuel and you pick a traeger? I think you need to rethink your life decisions…..
Don’t let anyone knock your Traeger. They make sense for most people who just want to smoke food.
Malcom Reed sometimes uses a traegar and so do I! Smoke on brother!!
Next time try putting the fat cap up.. as it renders it’ll melt into the meat.
What’s wrong with traeger
It looks great! Doesn’t sound like you did anything wrong. I am about 5 briskets in and my last one, I didn’t even let the brisket hit over 190 (it stalled out on me), but was one of the best ones I did. Going back to what you stated no guide, I did what I thought was best and it was a long but low heat cook and came out great. You stated caramelized bark, I would die to get some good bark on mine.
What was temp at 14.5 hours? I think I hit 195 at around 8 hour mark!
I think 220 is to low for that long
Nice job! Only recommendation I would say is try to trim a little more evenly. It looks like you get pooling and you didn’t get even smoke. Basically the more aerodynamic your Brisket is, the better the result will be
I love this. First attempt laid bare. Enjoy the journey!!!
I do fat side down on a pellet grill.
Stacked the damn meat. Every fucking time.