Brisket placement on the Traeger Grill ??

[GrillMeister]

Wish I would have thought about that. Does the water pan help? I did my first today turned out excellent

If it ain't broke, don't fix it. Like it to add humidity to the chamber when it cooked and it also catches all the drippings. I did a 22 lb. brisket once and it almost filled the quart olive jar I have in the grease bucket. Caught it just in time to keep it from overflowing.

 

[Switz]

It was not a whole brisket with the thick part. It was just the "flat" part trimmed and ready for the frill. I got it at CostCo. I am glad it was small and inexpensive for the first run. My wife was un impressed because of the seasoning with too much pepper being the culprit.

 

[JamesB]

It was not a whole brisket with the thick part. It was just the "flat" part trimmed and ready for the frill. I got it at CostCo. I am glad it was small and inexpensive for the first run. My wife was un impressed because of the seasoning with too much pepper being the culprit.

What rub did you use? Other than the seasoning, did the brisket turn out ok?

 

[Switz]

Since the 4 pound brisket slab was between the two and four diner choices in terms of weight, I modified the Traeger recipe rub instructions:

The Garlic Powder, Onion Powder, Paprika and Chile Powder were each 1.5 teaspoons. I used ⅛ cup for the Kosher Salt and my large grind pepper. I used 1/2 cup of beef broth.

It turned out way too peppery so the large grind CostCo pepper I have must be finer that the pepper Traeger used so a smaller portion of the CostCo pepper would be used nest time, maybe even 1/16 cup.

This morning cold, the brisket tasted pretty good. Due to temperature issues, it may be a little dry as I cranked the heat up the last two hours as it had been way too low. I think the 25 to 30 degree higher temp may have caused the dryness.

For my first ever use of a Traeger and doing brisket, it was a passing grade. I made several newbie mistakes, but the experience taught me how to do it better next time.

 

[JamesB]

Since the 4 pound brisket slab was between the two and four diner choices in terms of weight, I modified the Traeger recipe rub instructions:

The Garlic Powder, Onion Powder, Paprika and Chile Powder were each 1.5 teaspoons. I used ⅛ cup for the Kosher Salt and my large grind pepper. I used 1/2 cup of beef broth.

It turned out way too peppery so the large grind CostCo pepper I have must be finer that the pepper Traeger used so a smaller portion of the CostCo pepper would be used nest time, maybe even 1/16 cup.

This morning cold, the brisket tasted pretty good. Due to temperature issues, it may be a little dry as I cranked the heat up the last two hours as it had been way too low. I think the 25 to 30 degree higher temp may have caused the dryness.

For my first ever use of a Traeger and doing brisket, it was a passing grade. I made several newbie mistakes, but the experience taught me how to do it better next time.

I would suggest buying some good rubs....
I use a lot of the Meatchurch rubs, and really like them....

 

[Switz]

I think we may still have some rubs from using our medium BGE awhile back. Going to Ace for some unrelated parts so will look at their selection.