Throwing at 17# brisket on the traeger.
Any special must do's or dont's?
Throwing at 17# brisket on the traeger.
Any special must do's or dont's?
\"I never saw a wild thing feel sorry for itself. A small bird will drop dead frozen from a bough without ever having felt sorry for itself.\" <br />D.H. LAWRENCE
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.
Agree with Feets. Post some After pics. Think I'm going to do one New Years day on the Traeger.
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....
Ugh. Stupid people piss me off.
can you really have too many burnt ends?
and someone bring me some
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.
Last edited by Palmetto Bug; 12-28-2020 at 12:58 PM.
Mmmmmmm, mmmmmmmm, GOOD!!!!
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Brisket + Traeger = Damn fine eats!!!
Living in Moncks Corner but looking forward to moving back to the West Coast in 2020 where there are more ducks and less duck hunters!! LOL
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