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 Smoked Brisket Recipe 
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Location: Tacoma WA
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Hi All:

I have a Traeger smoker and have smoked 3-4 briskets but they just have not turned out as good as they should. Can anybody share a good rub recipe and smoking suggestions.

Thanks for the help.

James


Sun Feb 16, 2020 9:21 pm
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Location: Olympia, WA
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What are you using now? Are you using a binder like mustard or olive oil?

Is it a a packer or just the flat /tip?

I use brown sugar
Chili powder
Onion powder
Garlic powder
Paprika
Sea salt
Crushed pepper
And..... fine ground espresso beans


Sun Feb 16, 2020 9:27 pm
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I usually smoke with Lumberjack pellets, comp blend or char hickory. 205-225 until it is right around 200-205 and probes like butter. Pull off and wrap for 2 hours in a cooler to rest.

You tube how to properly slice a brisket. Do it wrong and the meat is chewy. Only slide as much as you are going to eat to keep the moisture in. Briskets dry out fast.


Sun Feb 16, 2020 9:30 pm
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If you don't get the info you need here, there are a number of great forums out there, some I've listed below.

Traegers don't always seal very well during a cook, and temperature fluctuations are the enemy of tender brisket. Consider blocking the wind/rain, and/or getting a grilling or welder's blanket...it will also save on pellet costs over time.

Here are some places with great info & experience. Use the search function first...

https://www.smokingmeatforums.com/

https://www.bbq-brethren.com/

And a local site, the Pacific Northwest BBQ Association (PNWBA):

https://www.pnwba.com/


Here's a thread on another good site to poke around on:

http://www.texasbbqforum.com/viewtopic.php?t=27754

And last but not least, Traegorheads have their own forum, here's one thread:

https://www.traegerforum.com/threads/th ... ethod.306/


Sun Feb 16, 2020 9:43 pm
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Do yourself a favor and get some oakridge bbq black ops brisket rub.

That said, are you just smoking the flat or the packer?

Set your traeger to 225degF and probe the grate at two locations, place your point end at the location with the higher temperature. If your high temp is above 230degF, lower your temperature until your high temp around 220-225degF.

When you reach the stall (around 160-175), pull your brisket and wrap it up. Keep a probe in and pull when temperature reaches 203degF.

If you’re trying to smoke just the flat, it’s going to come out crappy, almost guaranteed. It’s a lot of meat, but worth the smoke and taste, so get a packer brisket.

Make sure you’re trimming the gristle out, that stuff won’t render down. I usually smoke with the fat cap on top, so that’s what I recommend.




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Mon Feb 17, 2020 2:11 am
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I've experimented with my Traeger and a few briskets as well. The biggest difference I've found comes with the final wrap and rest. I tried all foil, all butcher paper, but for whatever reason a combo works best for me. When it's time to wrap it, I put it on a double layer of foil, then put a sheet of butcher paper over the top. I fold the foil up on the edges to keep the butcher paper in place. I saw this technique somewhere on a YouTube BBQ channel and it works well. When I finally pull it off the grill I wrap the whole thing in an old beach towel then put it in a Coleman cooler to rest.


Mon Feb 17, 2020 8:19 am
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First thing you need to do, take the brisket out and put it in a real smoker!
Just kidding, sort of.
These guys are pretty spot on. I would pull the meat at 190 though. Thats what works for me.
There is only 2 ways to beat the stall. Like they said you can wrap it, which I usually do, but also dont be afraid to drink an extra couole of beers and wait it out. Cutting of the meat is absolutely crucial. Keep track of grain direction!


Mon Feb 17, 2020 8:52 am
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I have only wrapped twice. Once with foil and the other with parchment paper. The foil turned my brisket into a pot roast,, the parchment paper allowed the juices to absorb into the paper, but not steam it like the foil did.

All other times I ride the stall out. Take a couple extra hours, but gives me a little extra bark.


Mon Feb 17, 2020 9:18 am
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When you say not good, what was wrong? Dry? No flavor? Tough? Might help us if we know what you're trying to correct.

I have only had good results with a full brisket. I find that the flat only ones dry out and aren't very good. At least that's my experience.

Don't overtrim it. I hate fat and made the mistake of removing nearly all of it once. It wasn't terrible, but not nearly as juicy and flavorful as ones that I have left more fat on. You do need to trim, but minimally.

Make sure you have a high quality thermometer. That's KEY. I like having 2 probes just in case one is in fat or something else that tweaks the reading. In my rec tec one side is slightly hotter than the other so I put the flat to the cool side.

There are a million rubs out there, but I have stolen Massivedesigns and it is tasty every single time. I use plain mustard to make it stick.

I generally don't wrap, but if I do I only use paper. No foil.

The last one I made I pulled around 200, wrapped in newspaper type paper (usually use masking paper. Cheap and it's wide enough. I have 36" laying around) and stuck it in a cooler because it was ready a couple hours too early. It stayed very hot and was the best, juiciest and tastiest one ever. Resting them seems to help a lot! I hate cold meat so I'm leery of resting but pulling around 200 and keeping it in a cooler allows you to keep it serving temp or above for quite a while.

I like to make up a little bottle of whiskey, brown sugar and apple juice to spray with while smoking too. I just spray it down really well a few times during cooking. Not sure it it helps and most people say not to but it makes me feel as if I'm actually doing something while it cooks. Hah.

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Mon Feb 17, 2020 1:18 pm
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This may help, and burnt ends are the best!

https://www.youtube.com/watch?v=FVOh8430oCs

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Mon Feb 17, 2020 1:23 pm
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Last brisket I made I was fairly simple with seasonings and rub. Salt, pepper, some paprika, onion powder, and brown sugar. I rubbed the meat side, and mixed the rub in with honey and brushed that on the fat cap. I started fat cap up, and tried to keep my egg at like 225 the whole time, and flipped the brisket fat cap down (wrapped) at roughly seven or eight hours in, and let it go for about another 3. Internal temp was about 200. I'd do that again in a heartbeat. Those burnt tips were the bees knees.

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Mon Feb 17, 2020 4:11 pm
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Thanks for all the suggestions

From what you guys say I been making a lot of mistakes

What is the most common wrap used? I need to buy so so might as well get what is used most. I have never let it rest either and that sounds important.

Thanks again
James


Tue Feb 18, 2020 12:13 am
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JamesG wrote:
Thanks for all the suggestions

From what you guys say I been making a lot of mistakes

What is the most common wrap used? I need to buy so so might as well get what is used most. I have never let it rest either and that sounds important.

Thanks again
James


I won't use foil again if I do a honey glaze. Sticks too much, pulls the smoke layer off, and leaves behind too many pieces of itself. I'm using paper next time around if I do a honey glaze. Foil would've been fine if I had just done a rub or some other sauce. You can probably go either way and be fine. The goal when you wrap it is moisture containment.

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Tue Feb 18, 2020 12:29 am
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JamesG wrote:
Thanks for all the suggestions

From what you guys say I been making a lot of mistakes

What is the most common wrap used? I need to buy so so might as well get what is used most. I have never let it rest either and that sounds important.

Thanks again
James


You really don't need to wrap it if you smoke the whole Packer. Did you watch the video i posted above? I do think the wrap is important if you just do a flat though. Butcher paper is your friend.
He gives great advice, and i can't stress enough about how good Burnt ends are. That's the part you make from the Tip. With the Flat i think wrap is important, but not the whole Packer.
I actually use his SPG and that's all on my Brisket. I have his other Rubs for Pork, but i only lightly use any heat.
You season to how you like it, but the Cook part you got some good info from the above replies. I just think the video is good for some great tips on trimming, prep, and how to do burnt ends.
Happy Smoking!
Oh, and Choice whole packers are on sale at Costco right now for 3.99 lb. :thumbsup2:

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Tue Feb 18, 2020 12:34 am
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Some really good advice above. The way I do mine is trim the soft fat off the brisket I trim the top of the brisket to about 1/4 of fat and I also trim as much of the fat as I can between the flat and the point. As for seasoning I give a liberal amount of kosher salt ( I like using kosher salt for beef as it seasons it without an overly salty flavor) then course black pepper, once in a while I will add a light dash of cayenne pepper. I smoke mine with the fat side up if on my pellet pooper or my offset on my drum smoker I cook with fat down to protect the meat. I do not like to wrap mine because the bark is my favorite part. I smoke until it is probe tender where you stick the probe in the flat and it goes in like a warm knife into butter. Then I will wrap and put in a cooler to keep warm for at least an hour this lets the juices reabsorb into the meat.


Side note if you want to make killer burnt ends with the point make a pan with a large sliced onion and several cloves of garlic and a couple cups of beef broth ( you may have to add more broth as you cook as it condences) then place a rack on top of that pan and smoke the brisket on the rack when you smoke it. When you pull the brisket take anything left in the pan and put it into a blender with about a pint of your favorite BBQ sauce and liquefy. when you separate the flat and the point dice up your point into bite sized pieces and put it into the pan with contents of the blender and smoke for an other 1/2 hour. These are damn good. I made them for a group shoot once and they went QUICK.

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Tue Feb 18, 2020 1:39 am
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