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Smokin! Brisket on the Traeger

Discussion in 'Pull up a chair and sit for a spell' started by hotroadking, Apr 15, 2012.

  1. hotroadking

    hotroadking Super Moderator Staff Member

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    4.5 Pound Beef Brisket, first time on the Traeger with Hickory pellets

    Marinated overnight in tubbs beef marinade with chicago spices
    cowboy spice which has coffee and peppers etc mmmm

    [​IMG]

    Off the Traeger (Forgot to get a shot on the grill :mad:)

    [​IMG]

    Slicing it up for dinner, it was tender, good, spicy and would make a Texan cry

    [​IMG]
    hotroadking, Apr 15, 2012
    #1
  3. FLHTbiker

    FLHTbiker Moderator Staff Member

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    Would you please stop that :fight: cause it's to far me to get there in time for dinner. :D
    Last edited: Apr 15, 2012
    FLHTbiker, Apr 15, 2012
    #2
  4. notorious

    notorious New Member

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    Looks good, I always seem end up with my brisket being too dry.
    I plan on another go at it and pull it much sooner then the pork.
    notorious, Apr 15, 2012
    #3
  5. cowboy

    cowboy Moderator Staff Member

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    Man HRK that looks real good :D
    cowboy, Apr 15, 2012
    #4
  6. hotroadking

    hotroadking Super Moderator Staff Member

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    It was, going to have some more for lunch today...
    hotroadking, Apr 16, 2012
    #5
  7. FLHTbiker

    FLHTbiker Moderator Staff Member

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    If we all showed up would yea fix a new one? :D
    FLHTbiker, Apr 16, 2012
    #6
  8. hotroadking

    hotroadking Super Moderator Staff Member

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    Yeah, need a couple of days notice,

    1 to get read
    2 to go!
    hotroadking, Apr 16, 2012
    #7
  9. Sleepy

    Sleepy Well-Known Member

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    Marc, ya gotta ditch that Dodge and get on board with the Ford and he'll likely hang around and feed you. Me, on the other hand from the land of socialized medicine..not much chance. guess I'd best be making my own
    Sleepy, Apr 16, 2012
    #8
  10. Hot01

    Hot01 Active Member

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    Yummmm. Someone gave me a meat rub made with chocolate, among other things. I'm inspired to do that today, since it is my Saturday. :D
    Hot01, Apr 16, 2012
    #9
  11. hotroadking

    hotroadking Super Moderator Staff Member

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    low heat slow cook, take time, 10 hours easy, brisket is tough so it takes
    low heat and long times to soften it up and cook, internal temp to 190 ish after 8 to 10 hrs.

    Get a good mop sauce (Stubbs Mob) baste it once per hour, fat side up on the
    smoker.

    If you cook the temp too high it will dry out, plus you need to
    keep it moist, mop sauce helps as well as a cup of applejuice (I didn't use this)
    inside the smoker...
    hotroadking, Apr 16, 2012
    #10
  12. eieio4tn

    eieio4tn Active Member

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    gaddum it...yor killin' me bro...:banghead:
    eieio4tn, Apr 16, 2012
    #11
  13. chucktx

    chucktx Moderator Staff Member

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    mmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!
    chucktx, Apr 18, 2012
    #12
  14. hotroadking

    hotroadking Super Moderator Staff Member

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    How about a couple of NY Strips treated to the Grill-mates Cowboy spice

    [​IMG]

    [​IMG]
    hotroadking, Apr 18, 2012
    #13
  15. Fatboy128

    Fatboy128 Well-Known Member

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    Yer making my brain fat! :cussing:
    Fatboy128, Apr 18, 2012
    #14

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