First Brisket

[RustyJake]

Glad you had a success, congrats!

The stall was a learning experience for me. I will say that adding the Fireboard2 WiFi thermometer and app really helps you to understand what's going on and make adjustments to temps on the fly as needed. My brisket was taking its time so I nudged up the temp and got it done on time. Seeing temps graphed is awesome!

I agree with the addition of the fireboard. I see it as a good learning tool. I learned my meat probe on the Traeger is great to get the temperature of ice, but gradually gets out of sync. Right now there is 30 degrees difference on my pork butt from the fireboard to it. Checked with a known good thermometer and the fireboard is accurate. Guess thats why my previous attempt at pulled pork turned into chopped pork.
I am at 21 hours on the pork. It is at 189 now. So close


My brisket has the best smoke flavor and smoke ring I have had so far. Green Mountain Texas pellets


I am going to start a thread on my temp probe variance as well. My grill temp probe is also out about 23 degree at 225. So I need to under set the temps. I wouldn't have known that without the fireboard2

 

[CFJ]

I have picked a Traeger recipe for my first brisket. I have went over it like 10 times and have everything prepared for tomorrow. My question comes from what I have read about people wrapping their briskets in towels and placing it in a dry cooler. Do you remove the brisket from the foil/butchers paper first before wrapping in towels and placing in the cooler or do you keep the brisket in the foil/butcher paper wrap?

You keep it wrapped up, if not the rub would come off on the towels.

 

[RemE]

You keep it wrapped up, if not the rub would come off on the towels.

I set the butcher paper wrapped brisket onto a piece of foil in the cooler to keep the towels clean. The loosely set towel on top as well.

 

[Apndx]

Super easy
Salt pepper on the flat
225 until internal temp goes to 160
Spritz with beef broth every hour
Then place in tin pan add 1 cup broth closed tightly with foil
Increase temp to 275
Go to internal temp of 210
Then wrap tin in two beach towels for 2 hours
Amazing
Same for pastrami
Different for burnt ends

 

[Honestbridge]

I did one last night, used Matt Pittman's "Weekday Brisket" recipe. There is a great YouTube video on it as well. Put it in at 7pm for dinner tomorrow at 7p. Slow smoked overnight, unattended, wrap in paper in the morning, change temp at noon via WiFire. This brisket was like butter, unreal.

Good luck! It's an adventure!

My first try was Traeger's "first brisket" recipe. The meat temp stalled and dinner was late, the meat wasn't very tender, I was crushed.

You must go by Temps, the meat must rest. It can rest up to 3 hours in the cooler so shoot to finish hours before meal time, they stay very warm wrapped up in the cooler.

That looks amazing!

 

[DidUReboot]

I normally just rub it 30 minutes to an hour before smoking. Let it sit out a bit before that to come closer to room temp. Put it on at 225 till 150. Wrap it in butcher paper and let it go to 203 internal. I like the butcher paper method because you get more smoke on it and a harder bark. I keep a water pan in the traeger and make sure it stays full. I just did a 15lb packer yesterday that took 19 hours total. Finally got it in the cooler at 4:30am. I usually let it sit in the cooler for 2-4 hours to soak the juices back in.

 

[DidUReboot]

I agree with the addition of the fireboard. I see it as a good learning tool. I learned my meat probe on the Traeger is great to get the temperature of ice, but gradually gets out of sync. Right now there is 30 degrees difference on my pork butt from the fireboard to it. Checked with a known good thermometer and the fireboard is accurate. Guess thats why my previous attempt at pulled pork turned into chopped pork.
I am at 21 hours on the pork. It is at 189 now. So close
View attachment 2088

My brisket has the best smoke flavor and smoke ring I have had so far. Green Mountain Texas pellets
View attachment 2089View attachment 2090View attachment 2091

I am going to start a thread on my temp probe variance as well. My grill temp probe is also out about 23 degree at 225. So I need to under set the temps. I wouldn't have known that without the fireboard2
View attachment 2092

I use the InkBird wifi thermometer. I dont trust the temp probe in the traeger. It always ends up too far off.

 

[Dzacco]

I agree with the addition of the fireboard. I see it as a good learning tool. I learned my meat probe on the Traeger is great to get the temperature of ice, but gradually gets out of sync. Right now there is 30 degrees difference on my pork butt from the fireboard to it. Checked with a known good thermometer and the fireboard is accurate. Guess thats why my previous attempt at pulled pork turned into chopped pork.
I am at 21 hours on the pork. It is at 189 now. So close
View attachment 2088

My brisket has the best smoke flavor and smoke ring I have had so far. Green Mountain Texas pellets
View attachment 2089View attachment 2090View attachment 2091

I am going to start a thread on my temp probe variance as well. My grill temp probe is also out about 23 degree at 225. So I need to under set the temps. I wouldn't have known that without the fireboard2
View attachment 2092

Calibrate the meat probe with boiling water and don't forget to adjust for your altitude if that applies. 212* is a lot closer than ice water.

 

[Apndx]

Here’s my pastrami

 

[RemE]

Here’s my pastrami

Pastrami! My God, so much meat, so little time! So many options

 

[RoadRunner18]

I follow this recipe when making my Briskets:

Pellets: I use Hickory, Mesquite or Texas Beef Blend

1. After trimming the brisket, I place the Brisket in an Aluminum Pan on a meat rack, and inject it with an Au Jus concentrate and beef broth. What doesn't get injected I save for later.

2. Then I apply a beef rub of my own concoction. The Pan and Brisket go in the refrigerator overnight

3. When ready to start my cook I set my grill for Super Smoke, 225 degrees; Set the meat Probe for 160.

4. The brisket, aluminum pan and all goes into the grill, and cooks until internal meat temps reach 160. This is the time I get the smoke to the meat.

5. At 160 degree internal meat temp, I pull the pan off the grill, pour in the remaining Au Jus concentrate and beef broth, wrap the pan very tightly in aluminum foil, and set the probe to 205.

6. I raise grill temperature to 275, and the pan goes back on the grill until internal meat temp reaches 205.

7. Once meat temp reaches 205, I pull the pan off the grill and wrap the pan in a large bath towel to rest for approximately 2 hours (Depends on my patience level at the time).

8. Then I unwrap the pan, discard the foil, and place the brisket on a cutting board.

9. I strain the pan juices through a fat separator and use it as a dipping sauce.

10. I Slice the brisket against the grain, place the slices in a clean aluminum pan, and then pour the dipping sauce over the meat.

11. Oh Mama!

 

[davwhite]

Here’s my pastrami

Can you let me know how to cook Pastrami? never tried it so worth the adventure.

 

[nickv]

Thank you everyone for your input. I’m definitely going to do another one some time soon. Will definitely try some of your ideas next time. Especially now that I turned my family into brisket lovers from my first one??

 

[Slimpicker]

I did one last night, used Matt Pittman's "Weekday Brisket" recipe. There is a great YouTube video on it as well. Put it in at 7pm for dinner tomorrow at 7p. Slow smoked overnight, unattended, wrap in paper in the morning, change temp at noon via WiFire. This brisket was like butter, unreal.

Good luck! It's an adventure!

My first try was Traeger's "first brisket" recipe. The meat temp stalled and dinner was late, the meat wasn't very tender, I was crushed.

You must go by Temps, the meat must rest. It can rest up to 3 hours in the cooler so shoot to finish hours before meal time, they stay very warm wrapped up in the cooler.

How much Pellet did you go thru? Everyone would need to make sure they stock up obviously

 

[Slimpicker]

I use the InkBird wifi thermometer. I dont trust the temp probe in the traeger. It always ends up too far off.

I might never use the Traeger probes... way too used to my Mavericks and my pro 22 doesn't have WiFi anyway, but my Mavericks have infra red remote that works pretty well