Russells
Active member
Attempting first Brisket. Only 9 pounds and it may be cooking too fast, 7AM and I’m already at 135 degrees.
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Beef Brisket
- Thread starter Russells
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Russells
Active member
Total cook time was 12 hours. I wrapped in butcher paper at 160. Since it was a small brisket, I thought it would dry out but very juicy. I wouldn’t change anything.
Peterk
New member
hi there
I don't know if this is the right way to do it only just joined.
I had a small piece of dry rub flat brisket in the freezer and decided to cook it for fathers day it probably weighed about 2 1/2lbs I've never cooked brisket without foiling so I thought small piece lets have a go. I used the beginners recipe in the Traeger book so I smoked it for about two and a half hours on smoke and then 225.The meat was put on at 1pm and thought ready 6 or 7, I went to bed at 1.30 am with the internal temp just about 80 basically I gave up, can anyone give some pointers as to where I went wrong? I know I didn't foil but 12 hrs for a 2-3lb piece of meat.
I don't know if this is the right way to do it only just joined.
I had a small piece of dry rub flat brisket in the freezer and decided to cook it for fathers day it probably weighed about 2 1/2lbs I've never cooked brisket without foiling so I thought small piece lets have a go. I used the beginners recipe in the Traeger book so I smoked it for about two and a half hours on smoke and then 225.The meat was put on at 1pm and thought ready 6 or 7, I went to bed at 1.30 am with the internal temp just about 80 basically I gave up, can anyone give some pointers as to where I went wrong? I know I didn't foil but 12 hrs for a 2-3lb piece of meat.
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