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Thread: Brisket....

  1. 12-28-2020, 11:54 AM #1
    Calibogue
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    Default Brisket....

    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
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  2. 12-28-2020, 12:00 PM #2
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    Don't church it up, just coarse ground salt and pepper, that's it.
    Quote Originally Posted by Mars Bluff View Post
    Only thing we need to be wearing in this country are ass whippings & condoms. That'll clear up half our issues.
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  3. 12-28-2020, 12:01 PM #3
    Kirk
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    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.
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  4. 12-28-2020, 12:02 PM #4
    Kirk
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    Quote Originally Posted by FEETDOWN View Post
    Don't church it up, just coarse ground salt and pepper, that's it.
    Agree with this on seasoning.
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  5. 12-28-2020, 12:02 PM #5
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    Agree with Feets. Post some After pics. Think I'm going to do one New Years day on the Traeger.
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  6. 12-28-2020, 12:03 PM #6
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    Quote Originally Posted by Mars Bluff View Post
    Only thing we need to be wearing in this country are ass whippings & condoms. That'll clear up half our issues.
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  7. 12-28-2020, 12:24 PM #7
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    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.
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  8. 12-28-2020, 12:37 PM #8
    Calibogue
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    Quote Originally Posted by 2thDoc View Post
    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....
    \"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
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  9. 12-28-2020, 12:39 PM #9
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    can you really have too many burnt ends?
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  10. 12-28-2020, 12:40 PM #10
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    and someone bring me some
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  11. 12-28-2020, 12:46 PM #11
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    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.
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  12. 12-28-2020, 12:55 PM #12
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    Quote Originally Posted by Palmetto Bug View Post
    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.


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  13. 12-28-2020, 12:56 PM #13
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    Quote Originally Posted by Calibogue View Post
    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.


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  14. 12-28-2020, 01:00 PM #14
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    That’s why pellet grills > BGE’s.....
    Quote Originally Posted by Mars Bluff View Post
    Only thing we need to be wearing in this country are ass whippings & condoms. That'll clear up half our issues.
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  15. 12-28-2020, 01:06 PM #15
    Calibogue
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    Quote Originally Posted by FEETDOWN View Post
    That’s why pellet grills > BGE’s.....
    Bwaaaaah!
    \"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
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  16. 12-28-2020, 01:38 PM #16
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    Quote Originally Posted by PharmHunter View Post
    Agree with Feets. Post some After pics. Think I'm going to do one New Years day on the Traeger.
    What time??
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  17. 12-28-2020, 01:42 PM #17
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    Mmmmmmm, mmmmmmmm, GOOD!!!!

    C20543D6-4E8C-4D2F-BBCE-77AB6E703D36.jpg

    29A2BA6A-7A19-4E3C-AD0B-03B418581F03.jpg

    B2AA2B45-0BA2-404A-AFF4-F6CB2C1F2F3F.jpg

    011B4626-6DD7-465C-BBBF-BD676A5A251D.jpg

    40D8E6E3-C5EA-481E-B401-B7872E4EAC5A.jpg

    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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  18. 12-28-2020, 01:50 PM #18
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    What time do I need to be there? Will leave yocco at home...
    you aint did a dawg gon thang until ya STAND UP IN IT!- Theodis Ealey


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    The older I get, the more anal retentive I get.
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  19. 12-28-2020, 01:55 PM #19
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    Quote Originally Posted by FEETDOWN View Post
    That’s why pellet grills > BGE’s.....
    Toof, he’s right you know.
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  20. 12-28-2020, 02:03 PM #20
    Palmetto Pride
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    Quote Originally Posted by FEETDOWN View Post
    That’s why pellet grills > BGE’s.....

    That’s why you need both, and a gas grill for fish.
    “The price of freedom is eternal vigilance” - Thomas Jefferson
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