Traeger brisket!!
05-01-2016, 07:49 PM
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Traeger brisket!!
So i picked up a 14 pound brisket the other day for 35 bucks! Looked too good to pass up, so i picked up some Montreal seasoning, some ACV and a case of beer to go with it!
First i rubbed it real good with S.P.G, the montreal seasoning (2 packs), cayenne pepper, and red pepper flake. After the rub, i let it sit in the fridge for ~24 hours in tin foil.
I woke up at 5 to start my traeger pellet grill, set it to smoke, and let it heat up a bit. After I threw the brisket on the grill I gave it a mopping of Apple cider vinegar, worchestershire sauce, some jack daniels and some red pepper flake ever 1-1.5 hours.
I left the temp to "smoke" the whole time and didnt transfer it to tin foil as I took it off when it reached 180 degrees internal. Glad i did because I dont think it would have been as good if i let it get to ~200 like the recipes said.
I should note that i smoked it fat cap up the entire time. I should have trimmed more fat off of the top beings the smoke didnt penetrate almost at all in the meat. Still, however, it turned out awesome, juicy and tender!
Anyway here are some pics of this thing!
First i rubbed it real good with S.P.G, the montreal seasoning (2 packs), cayenne pepper, and red pepper flake. After the rub, i let it sit in the fridge for ~24 hours in tin foil.
I woke up at 5 to start my traeger pellet grill, set it to smoke, and let it heat up a bit. After I threw the brisket on the grill I gave it a mopping of Apple cider vinegar, worchestershire sauce, some jack daniels and some red pepper flake ever 1-1.5 hours.
I left the temp to "smoke" the whole time and didnt transfer it to tin foil as I took it off when it reached 180 degrees internal. Glad i did because I dont think it would have been as good if i let it get to ~200 like the recipes said.
I should note that i smoked it fat cap up the entire time. I should have trimmed more fat off of the top beings the smoke didnt penetrate almost at all in the meat. Still, however, it turned out awesome, juicy and tender!
Anyway here are some pics of this thing!
05-01-2016, 08:51 PM
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I just rubbed it, forgot to mention i put a layer of dijon mustard on before putting the dry rub on. then i dumped in some jack daniels/worchestershire mixture on the bottom of the tin foil while it sat in the fridge
05-02-2016, 09:42 AM
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