8/12/2023 0 Comments Whole packer brisketI figured it would take about 7 to 9 hours to reach that temperature. I then set the internal temperature probe alarm to 170☏ and I stuck it into the thickest part of the meat. This allows the fat as it melts, to slowly baste the brisket. Once the grill reached temperature, I placed the brisket directly on the grill grates with the fat side up. I filled up the pellet hopper and set the Traeger temperature to 225☏. I went with Traeger pecan pellets for this brisket. Some prefer a certain type of mix over others. Step Three - Fire up the Smoker (in this case, Traeger Grill) How to Smoke a Beef Brisket It also gives more time for the seasoning to permeate the meat in this Traeger brisket recipe. Meat absorbs smoke better when it is cold and after trimming the brisket and seasoning it, it had been out of the fridge for about 20 minutes of prep time. ![]() Take some care to massage the seasoning into the sides, and all the nicks and crannies of the meat.Īfter I seasoned the brisket, I put it back in the refrigerator for several hours. If you need to make more seasoning go ahead, you want the whole outside to be nicely coated. The easiest way to season the brisket is to lay it in a tray and massage all of the seasonings all over it. I mixed equal amounts of freshly ground black pepper, kosher salt, and garlic powder. I wanted to make this one very easy and highlight the flavor of the meat without going too crazy with seasonings and rubs. I started with a 13 pound brisket and I probably had to trim off about 2 to 3 lbs of fat. If you want to learn more about the differences between the flat and the point click here. You will need a sharp knife to trim the fat cap as well as the fat from the edges, and the big piece of fat that divides the flat from the point. Place the entire brisket on a large cutting board. When you purchase a large whole packer brisket, you have to spend some time trimming the fat. Instead of having to constantly monitor the grill, I was able to set this Traeger brisket and listen for the temperature alarms while I get some other stuff accomplished. Using my Traeger Grill to not only hold a constant temperature but to also monitor the internal temperature of the brisket makes this pretty easy. Low and slow is the name of the game here. It adds flavor but also helps keep all those lovely juices inside to cook and break down the brisket. One of my favorite parts is the thick tasty bark that develops on a brisket from the long smoke. It could very easily be the best part of the weekend.
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