Brisket....

[Calibogue]

Throwing at 17# brisket on the traeger.
Any special must do's or dont's?

[FEETDOWN]

Don't church it up, just coarse ground salt and pepper, that's it.

[Kirk]

Don't church it up, just coarse ground salt and pepper, that's it.

Agree with this on seasoning.

[Kirk]

Trim it well beforehand. Check the Aaron Franklin video on youtube for details. If the fat is too thick it won't render. I usually wrap with butcher paper at 160ish internal temp. You will want to pull it somewhere north of 200 degrees internal. At that point it becomes more art than science - you should be able to push a thermometer/probe into it and it will go in smoothly, like butter. When you determine it is tender enough, wrap in a towel and throw it in a cooler for a couple hours before you serve it. I recommend preheating the cooler with a pot of hot water for 30 minutes or so.

[PharmHunter]

Agree with Feets. Post some After pics. Think I'm going to do one New Years day on the Traeger.

[thunderchicken]

Agree with Feets. Post some After pics. Think I'm going to do one New Years day on the Traeger.

What time??

[PharmHunter]

What time??

I will holler .

[FEETDOWN]

[2thDoc]

LOW and slow. keep it away from direct heat. it will make more "burnt ends" than you want. IMO, its hard to put a 11lb brisket on a large BGE even with the plate setter. the heat coming thru the open edges is too much for the edge of the brisket. I end up spinning mine a lot at first....

[Calibogue]

LOW and slow. keep it away from direct heat. it will make more "burnt ends" than you want. IMO, its hard to put a 11lb brisket on a large BGE even with the plate setter. the heat coming thru the open edges is too much for the edge of the brisket. I end up spinning mine a lot at first....

It's a 17# not 11# brah....

[Glenn]

It's a 17# not 11# brah....

Seriously.

Dentist need to go be poor somewhere else with their 11# pre-trimmed half brisket caught on sale from Fresh Market.

[2thDoc]

It's a 17# not 11# brah....

i was just giving a number...not a specific one....

I cooked a 15lber over the weekend. its just too damn big for my grill....

[Tater]

i was just giving a number...not a specific one....

I cooked a 15lber over the weekend. its just too damn big for my grill....

Because it’s a BGE and not a pellet grill. Keep up. Dumbass.

[Highstrung]

can you really have too many burnt ends?

[Highstrung]

and someone bring me some

[Palmetto Bug]

200 degrees internal temp for beef?? I've never done a brisket but that sounds really hot. Heck, most pork stuff I do only gets to 165.

That video made my mouth water.

[Glenn]

200 degrees internal temp for beef?? I've never done a brisket but that sounds really hot. Heck, most pork stuff I do only gets to 165.

Maybe for a pork chop but you try and serve a butt that was pulled off at 165 and I'd imagine you'll have lots of left overs.

[willk]

200 degrees internal temp for beef?? I've never done a brisket but that sounds really hot. Heck, most pork stuff I do only gets to 165.

That video made my mouth water.

Most of your pork stuff is tough as shit.

[Palmetto Bug]

Most of your pork stuff is tough as shit.

I can't recall ever having you over for it and the fact you thought it was tough confirms you haven't.

[hunterjw]

I can't recall ever having you over for it and the fact you thought it was tough confirms you haven't.

Try getting your pork or brisket to 200 and you will thank him later. I’m sure they taste fine at 165 but bringing any tough connective tissue to 200 breaks it down and during the rest puts moisture and flavor back in to the meat