Hey all. Anyone got a foolproof recipe for a run and smoking a brisket on a traeger(I have the pro 34)? Just got one and my wife really wants a brisket, but I am 100% a novice. Appreciate any help/advice!
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The lower temperature and the longer you smoke it the better it will be. Dales is a good liquid, marinade the brisket overnight. Basic butt rub is a good all around rub. There are plenty out there, just depends what you like in spicesHey all. Anyone got a foolproof recipe for a run and smoking a brisket on a traeger(I have the pro 34)? Just got one and my wife really wants a brisket, but I am 100% a novice. Appreciate any help/advice!
Amazingribs.com. Cant go wrong with Meathead.Hey all. Anyone got a foolproof recipe for a run and smoking a brisket on a traeger(I have the pro 34)? Just got one and my wife really wants a brisket, but I am 100% a novice. Appreciate any help/advice!
@DerHusker any advice?
This is one of the only cuts of meat I have never cooked. (Shocking I know )
Having said that, I’m a member of a couple of BBQ boards where I’ve seen a lot of briskets cooked. I’ll relate what seems to be the common way(s) I seen.
Brisket is a cut from the front chest area of the cow just above the front legs. This means it’s got a lot of muscle and connective tissue that needs to breakdown for the results to be tender. This takes a long time and is normally done at low / lower temperatures. By long time I mean anywhere between 10 to 14 hours and low temperatures means anywhere between 225 and 300 degrees. If you cook it at 225, you may be waiting for your brisket to be probe tender for up to 14 hours.
The most common mistake people make when cooking is assuming there is a set time when the meat will be done. A brisket isn’t done until it is probe tender. This happens at different times even if your cooking two pieces of meat that weigh the same.
For your 1st brisket you may want to keep it simple. Many simply rub it with a generous coating of salt and pepper. Others rub it with SPOG (Salt, Pepper, Onion & Garlic) which is also very common.
Having never cooked one that’s all I can add to this discussion.
This is one of the only cuts of meat I have never cooked. (Shocking I know )
Having said that, I’m a member of a couple of BBQ boards where I’ve seen a lot of briskets cooked. I’ll relate what seems to be the common way(s) I seen.
Brisket is a cut from the front chest area of the cow just above the front legs. This means it’s got a lot of muscle and connective tissue that needs to breakdown for the results to be tender. This takes a long time and is normally done at low / lower temperatures. By long time I mean anywhere between 10 to 14 hours and low temperatures means anywhere between 225 and 300 degrees. If you cook it at 225, you may be waiting for your brisket to be probe tender for up to 14 hours.
The most common mistake people make when cooking is assuming there is a set time when the meat will be done. A brisket isn’t done until it is probe tender. This happens at different times even if your cooking two pieces of meat that weigh the same.
For your 1st brisket you may want to keep it simple. Many simply rub it with a generous coating of salt and pepper. Others rub it with SPOG (Salt, Pepper, Onion & Garlic) which is also very common.
Having never cooked one that’s all I can add to this discussion.
19 hours to cook a butt? How big was it? Usually about an hour per pound is a good rule of thumb. Internal temperature around 200. Really anywhere from 195 to 202The first brisket I cooked was just as der said. I used a basic run I made from a recipe off a web site from a lady named Julie. I haven't been disappoint yet on recepies there.
My first tasted wonderful. I got in a hurry to cut it and eat it. Let it rest and I read this on another site, when you think it is done, cook it another hour!
I recently did my first Boston Butt and it took 19 hours but man was it good.
. REPORTED!The first brisket I cooked was just as der said. I used a basic run I made from a recipe off a web site from a lady named Julie. I haven't been disappoint yet on recepies there.
My first tasted wonderful. I got in a hurry to cut it and eat it. Let it rest and I read this on another site, when you think it is done, cook it another hour!
I recently did my first Boston Butt and it took 19 hours but man was it good.
I've had them take 14 1/2 hours at 250. Assuming you were cooking at 225 or below.The first brisket I cooked was just as der said. I used a basic run I made from a recipe off a web site from a lady named Julie. I haven't been disappoint yet on recepies there.
My first tasted wonderful. I got in a hurry to cut it and eat it. Let it rest and I read this on another site, when you think it is done, cook it another hour!
I recently did my first Boston Butt and it took 19 hours but man was it good.
Have you done brisket before? I suck at it. I'm gonna start with hamburgers.Hey all. Anyone got a foolproof recipe for a run and smoking a brisket on a traeger(I have the pro 34)? Just got one and my wife really wants a brisket, but I am 100% a novice. Appreciate any help/advice!
Totally agree with resting in a cooler. I've only done one on a gas grill. Only turned on every other burner on my Weber to keep heat low. It was from one of my own animals so it was a full brisket. It really didn't turn out too bad. Nothing fancy. Just salt and pepper. Then I sliced it and put in crock pot with BBQ sauce and liquid smokeI have injected with beef broth, rubbed with a basic brisket rub (Uncle Earnie’s out of Cedar Creek is decent if you want to support local). 225-250F for as long as it takes. Let it rest in a cooler after you pull it. You have to let it rest.
I watched a lot of YouTube videos on trimming and methods. It helps.
Are you doing a full brisket or just the flat?
I’d have brought the beer but I didn’t know about itTotally agree with resting in a cooler. I've only done one on a gas grill. Only turned on every other burner on my Weber to keep heat low. It was from one of my own animals so it was a full brisket. It really didn't turn out too bad. Nothing fancy. Just salt and pepper. Then I sliced it and put in crock pot with BBQ sauce and liquid smoke
How to BBQ Right is the best site EVERI have a Traeger and this is my brisket recipe. I did a 5 lb brisket about 3 weeks ago. I use Killer Hogs AP and TX rub. So I rinse the brisket under cold water and pat dry. Put the rub on and wrap in plastic wrap about 24 hours. I pull the brisket out of the fridge and let sit at room temp for about 30 minutes. I smoke it at 180 for about 4-5 hours depending and usually turn the brisket every hour to hour and a half. Then I take the meat off and put it in an aluminum pan, pour a bottle of beer over it and a cut up onion. Cover with aluminum foil and put it back on at 350 until internal temp reaches 206. Take it off, let rest 30 min and enjoy.
If you don’t already have an instant read thermometer,I highly suggest you buy one.
Put whatever you want on it the night before. Refrigerate it over night and then pull it out at about 5AM let sit for an hour. Add more of whatever rub you used. Plop on the Traeger at 250 for about 4-5 hours. Wrap it foil, and cook it for another 4-5 hours or until the internal temp hits 205. Pull it off the grill and let rest another hour or so until the temp is back to 185, and then start cutting it against the grain.Hey all. Anyone got a foolproof recipe for a run and smoking a brisket on a traeger(I have the pro 34)? Just got one and my wife really wants a brisket, but I am 100% a novice. Appreciate any help/advice!