My First Brisket (UPDATE, COOK HAS STARTED)

[Timmy]

So this is where you need really good meat probes and not just the Traeger one.
The 'flat' area away from the point can reach 203° first and the main point/flat area still be 195.
I would sacrifice the thinnest part of the flat to go higher till the point/flat area is that 203°.
You can ALWAYS cut 3-4" off that "overcooked" flat area and cube it for Burnt ends or chop it for tacos, etc.
The money maker is that point/flat cut with that thin fat layer, that's like candy to a kid!!!

Also, 203° or not, if it doesn't "probe test" or "jello test" then you aren't done cooking yet. Your probe could be lying to you or in the wrong place actually.

I just wonder how many guys stick their probe in the 'fat' area and the meat isn't the same temp at all...
(sorry, that didn't come out right, but you know what I mean) View attachment 10085

Middle of meat not middle of brisket is where a probe should go. It's tricky but might make a big difference.
Hard to do on a paper wrapped brisket.

Tacos? You mean like this? Heated leftover brisket on the stove with a little water and taco seasoning.

 

[Karenaugie]

Hope this helps. I attended a brisket cooking class in Houston a few years back. Here’s what I was taught.
I put the rub on right before the meat goes on smoker. But it’s personal preference.
Preheat your smoker until it’s balanced at 225. Put the meat on the grill uncovered. Let it cook until the internal temp stalls at around 150-160. The stall is when the internal temp “flat lines“ for several hours. The duration of the stall is dependent on the cut of meat and size. But for a typical brisket it might last 5-6 hours. When it stalls, remove it from the grill and wrap it in pink butcher paper (two layers on the bottom, one on top) and return it to the grill. You can use tin foil, but pink butcher paper is best. When the internal temperature begins to rise from the stall, remove the top layer of butcher paper. Let it cook at 225 until the internal temp reaches 203 degrees (not 200 or 205, but 203). Don’t ask me why, but the teacher was adamant about 203!
Remove the brisket from the grill and place it into an unlit oven or ice chest (w/o ice) to rest for 30 min to 1 hour. The oven is insulated an will help keep the meat near the internal meat temperature.
After resting, slice the brisket against the grain and enjoy!
A couple of notes….
weather affects the cooking. In a high humidity climate, cook at a slightly higher temperature. Also, the hot sun beating down on the grill Iid will increase the temp. Cooking in the winter also requires a higher temp.

 

[Karenaugie]

Hope this helps. I attended a brisket cooking class in Houston a few years back. Here’s what I was taught.
I put the rub on right before the meat goes on smoker. But it’s personal preference.
Preheat your smoker until it’s balanced at 225. Put the meat on the grill uncovered. Let it cook until the internal temp stalls at around 150-160. The stall is when the internal temp “flat lines“ for several hours. The duration of the stall is dependent on the cut of meat and size. But for a typical brisket it might last 5-6 hours. When it stalls, remove it from the grill and wrap it in pink butcher paper (two layers on the bottom, one on top) and return it to the grill. You can use tin foil, but pink butcher paper is best. When the internal temperature begins to rise from the stall, remove the top layer of butcher paper. Let it cook at 225 until the internal temp reaches 203 degrees (not 200 or 205, but 203). Don’t ask me why, but the teacher was adamant about 203!
Remove the brisket from the grill and place it into an unlit oven or ice chest (w/o ice) to rest for 30 min to 1 hour. The oven is insulated an will help keep the meat near the internal meat temperature.
After resting, slice the brisket against the grain and enjoy!
A couple of notes….
weather affects the cooking. In a high humidity climate, cook at a slightly higher temperature. Also, the hot sun beating down on the grill Iid will increase the temp. Cooking in the winter also requires a higher temp.

I was making my first brisket and I took your advice and it came out perfectly! Can’t thank you enough!

 

[Parrothead1809]

Hope this helps. I attended a brisket cooking class in Houston a few years back. Here’s what I was taught.
I put the rub on right before the meat goes on smoker. But it’s personal preference.
Preheat your smoker until it’s balanced at 225. Put the meat on the grill uncovered. Let it cook until the internal temp stalls at around 150-160. The stall is when the internal temp “flat lines“ for several hours. The duration of the stall is dependent on the cut of meat and size. But for a typical brisket it might last 5-6 hours. When it stalls, remove it from the grill and wrap it in pink butcher paper (two layers on the bottom, one on top) and return it to the grill. You can use tin foil, but pink butcher paper is best. When the internal temperature begins to rise from the stall, remove the top layer of butcher paper. Let it cook at 225 until the internal temp reaches 203 degrees (not 200 or 205, but 203). Don’t ask me why, but the teacher was adamant about 203!
Remove the brisket from the grill and place it into an unlit oven or ice chest (w/o ice) to rest for 30 min to 1 hour. The oven is insulated an will help keep the meat near the internal meat temperature.
After resting, slice the brisket against the grain and enjoy!
A couple of notes….
weather affects the cooking. In a high humidity climate, cook at a slightly higher temperature. Also, the hot sun beating down on the grill Iid will increase the temp. Cooking in the winter also requires a higher temp.

Can you point me to a video or more detail description of this wrap process? “Two on the bottom and one on top”? Also, after the stall when you remove the top wrap, is the meat exposed? Finally fat-side-up or -down?

Thanks
-PH

 

[jersmith26]

A million ways to do brisket! You need to experiment and decide what you like best. I will give you my suggestions and then let others chime in.

A brisket cook is very long and so there is plenty of time for the salt soak in. No need to wait.. I apply my rub just before it goes in the Traeger.


Foil is perfectly fine for your first one. You can try with butcher paper next time and see if you prefer that. By the way, Reynolds now makes butcher paper and so your grocery store may carry it. Also, Lowe's has butcher paper:

https://www.lowes.com/pd/Oklahoma-Joe-s-Butcher-Paper/1001459640

It is optional. I add a little beef tallow when I wrap. Where do I get the beef tallow you may ask? I put all the brisket trimmings in a foil pan and cook it with the brisket until all the fat is rendered into tallow.


Only if you think some parts of the brisket are drying out too much. This is true for the non-fat cap areas. If you spritz, try to avoid the fat cap as you want all the fat to render and not cool down.


Resting is absolutely necessary. I usually pull it a little shy of 203 as the carry over heat will take it there. I use butcher paper for wrapping, but when I pull it out of the Traeger I wrap it in foil over the butcher paper and into the cooler it goes.

Great questions and a great reply.