Perfect brisket to practice Traeger cooking

[MidwestSmoker]

To improve my brisket cooking skills, I know I need to keep practicing. The problem the usual packer briskets at Costco are around $75 and about 15 lbs. That is a lot of expensive meat to mess up and I cannot bring myself to do that. My local grocery store sells trimmed brisket flats, but they are also quite large and even more expensive on a per pound basis.

Then yesterday Slim mentioned that he had found $10 briskets at Aldi and I was intrigued. On my way home from work I stopped at the nearest Aldi and this what I found:

They had different sizes and I picked 3 and half pound one for $14.28 (they go for $3.99/lb). It is a trimmed USDA Choice brisket flat, but It could have a little bit of the point. That is an amazing price (and size) for a brisket flat. At this size and price I can keep experimenting on cooks regularly. Slim has posted details on his cook with it and it worked wonderfully for him. I encourage all those starting out on Traeger cooking to consider this if you have an Aldi in town.

 

[Reecard]

I am curious to know how this works out for you...! Keep us posted.

 

[TheGrumpyGriller]

It looks like it may already be seasoned, so let us know how it goes and good luck!

 

[Slimpicker]

Slim has posted details on his cook with it and it worked wonderfully for him.

I didn't touch it with any added rub or seasoning... it was perfect as is.
Mini Brisket cook turned out awesome for only $10
Took 7 hours 225 till 165 paper wrap then 250 till done... mine actually looked like a point and flat.
I bought 3 more, it was fun and PACKED with flavor. I also got a couple 3.5 lbers this time

https://share.fireboard.io/E305A4

 

[Slimpicker]

Midwestsmoker, trust it and take it to 200+... I always put my grill in shutdown mode with meat on, it starts the resting period for me... BUT, I shutdown at 198° thinking the meat would still climb a degree or 2 and it didn't.
Next time I don't touch it till I see 200 or more...

 

[CMTiger]

Interesting......

 

[MidwestSmoker]

Midwestsmoker, trust it and take it to 200+... I always put my grill in shutdown mode with meat on, it starts the resting period for me... BUT, I shutdown at 198° thinking the meat would still climb a degree or 2 and it didn't.
Next time I don't touch it till I see 200 or more...

I will see how it goes and report back for everyone. I will be leaving on a vacation and will do this when I return in 2 weeks. I plan to try variations to see what works best. It come with just salt and pepper so it is barely seasoned and I should be able to add other ingredients as well.

 

[Slimpicker]

I will see how it goes and report back for everyone. I will be leaving on a vacation and will do this when I return in 2 weeks. I plan to try variations to see what works best. It come with just salt and pepper so it is barely seasoned and I should be able to add other ingredients as well.

I didn't add a thing and it was perfect flavored bark, now, I also picked up the BBQ seasoned one, that one I plan to wash off and add my own.

2 weeks I'll do mine also... one gets frigged, sliced, and froze for a hunting weekend. (since this meat already went to 200°, I've seen reheat sliced methods of boil water, turn off, throw in package of meat and sit for 5 minutes.)