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Old 09-05-2021, 01:30 PM   #1
RMW
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Default Brisket on Tregaer how to

Wanting to cook a brisket on my traegar tonight, never done it before and needing some advice on how to. Whats turned out great for yíall?
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Old 09-05-2021, 01:37 PM   #2
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Just did a 20 lb prime friday night, set it to 250 and put it on about 10 pm. It was done around 12 the next day. There is a warm setting on mine, so i just set it to warm and took it off around 4. Turned out great
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Old 09-05-2021, 01:39 PM   #3
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Should’ve started it earlier… but I usually do mine on my pellet smoker 225 until internal temp is 160 then wrap in the pink butcher paper and put it back on until it’s about 200-205 then wrap in a old towel and let it sit in a cooler for a couple of hours. Seasonings will be different for everyone’s taste salt and pepper is the tried and true sole people inject I’ve tried comes out fine either way. I like mine a little sweeter I use a rub that has salt pepper garlic onion and a little brown sugar.
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Old 09-05-2021, 01:39 PM   #4
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I hope you are using a different pellet than Traeger brand. My one and only attempt with their pellets was terrible. I was cooking two beer butt chickens and there wasnt any smoke to speak of on them. The rest of the bag went in the trash.
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Old 09-05-2021, 01:42 PM   #5
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I do 180 until it hits IT of 160 then wrap in butchers papers, turn the T up to 225 until it gets 202 IT. If I am in a hurry, I will turn it up to 250. But this takes me 16 hours total after I include resting in a yeti.

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Old 09-05-2021, 01:53 PM   #6
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Quote:
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I hope you are using a different pellet than Traeger brand. My one and only attempt with their pellets was terrible. I was cooking two beer butt chickens and there wasnt any smoke to speak of on them. The rest of the bag went in the trash.
Just checked and Iím almost completely out, believe itís some off brand from the El Campo Coop. Whatís a good pellet to use for a brisket? Probably run down to TSC
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Old 09-05-2021, 01:54 PM   #7
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Thanks guys for the responses keep them coming
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Old 09-05-2021, 01:59 PM   #8
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Originally Posted by ctom87 View Post
I do 180 until it hits IT of 160 then wrap in butchers papers, turn the T up to 225 until it gets 202 IT. If I am in a hurry, I will turn it up to 250. But this takes me 16 hours total after I include resting in a yeti.

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18 hours if not using Yeti......
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Old 09-05-2021, 01:59 PM   #9
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I hear B&B makes pellets. Try them if you can find them.
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Old 09-05-2021, 02:01 PM   #10
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Quote:
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Just checked and Iím almost completely out, believe itís some off brand from the El Campo Coop. Whatís a good pellet to use for a brisket? Probably run down to TSC
TSC sell black mountain. Itís a decent pellet.
I like Lumberjack hickory the best.
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Old 09-05-2021, 02:07 PM   #11
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Quote:
Originally Posted by Rubi513 View Post
TSC sell black mountain. Itís a decent pellet.
I like Lumberjack hickory the best.
I like Lumberjack pellets also. I use the competition blend which is a mixture of hickory, maple, and cherry. Atwoods carries the Lumberjack pellets.
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Old 09-05-2021, 02:07 PM   #12
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Quote:
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Just checked and Iím almost completely out, believe itís some off brand from the El Campo Coop. Whatís a good pellet to use for a brisket? Probably run down to TSC

Southerlands sell pellets in EC
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Old 09-05-2021, 02:08 PM   #13
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Quote:
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TSC sell black mountain. Itís a decent pellet.
I like Lumberjack hickory the best.
Hopefully they have some, thanks
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Old 09-05-2021, 03:32 PM   #14
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Lumberjack is my go to. Ive used Bear Mountain as well.
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Old 09-05-2021, 04:07 PM   #15
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Fat side down on a pellet smoker.
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Old 09-05-2021, 04:54 PM   #16
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Quote:
Originally Posted by Lsube0555 View Post
Shouldíve started it earlierÖ but I usually do mine on my pellet smoker 225 until internal temp is 160 then wrap in the pink butcher paper and put it back on until itís about 200-205 then wrap in a old towel and let it sit in a cooler for a couple of hours. Seasonings will be different for everyoneís taste salt and pepper is the tried and true sole people inject Iíve tried comes out fine either way. I like mine a little sweeter I use a rub that has salt pepper garlic onion and a little brown sugar.
This^^^
I did my first brisket this past week on my new Traeger and did this very method. 4 hours on 225, wrap and then about another 3 1/2 hours until 203 degrees. Wrapped in towel, out in Yeti for an hour and served.
For my first brisket I thought it turned out really good.
Besides salt and pepper, I also covered it in the Traeger Beef rub.

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Old 09-05-2021, 05:20 PM   #17
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Got a Brisket and a rack of Beef Back Ribs in the Camp Chef Woodwind now. Ill smoke it at 220 degrees till it hits about 165, then wrap it it butcher paper and put it in the oven at 185 over night. Ill take it out in the morning and put it in a yeti to rest.

My kids prefer brisket tacos and like the brisket where it almost falls apart.
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Old 09-05-2021, 08:14 PM   #18
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I am curious as to how dinner went.

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Old 09-05-2021, 09:21 PM   #19
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We did ours last weekend at 225 for 12 hours (16lb brisket). Wrapped for 4 hours at 185. And uncovered one last time at 250 for an hour to firm the bark up.





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Old 09-05-2021, 09:28 PM   #20
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Quote:
Originally Posted by WyoBull View Post
This^^^
I did my first brisket this past week on my new Traeger and did this very method. 4 hours on 225, wrap and then about another 3 1/2 hours until 203 degrees. Wrapped in towel, out in Yeti for an hour and served.
For my first brisket I thought it turned out really good.
Besides salt and pepper, I also covered it in the Traeger Beef rub.

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I'll 3rd this, but i go by meat temp, as time has nothing to do with it.
Internal temp until 160-180, then wrap and IT of 200-205. The let rest for a couple of hours at least.
I don't put in a cooler or anything, just leave on the counter.
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Old 09-05-2021, 10:00 PM   #21
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Quote:
Originally Posted by ctom87 View Post
I am curious as to how dinner went.

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Put it on the Treager at 6:30pm, got it set on 180, just a sandwich for dinner tonight. Lol
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Old 09-06-2021, 08:31 AM   #22
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Quote:
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Put it on the Treager at 6:30pm, got it set on 180, just a sandwich for dinner tonight. Lol
How did it go? At 180į it will never get where it needs to be temp wise. Hopefully you cranked it up a little.
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Old 09-06-2021, 08:43 AM   #23
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How did it go? At 180į it will never get where it needs to be temp wise. Hopefully you cranked it up a little.
Yes sir after 8 hours on 180 degrees I cranked it up to 225, right now internal temp is 195, Iím going with a no wrap couldnít find the peach butcher paper no where so I ordered some online for next time.

Hopefully this thing will be ready for lunch
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Old 09-06-2021, 08:45 AM   #24
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Pic, of this thick Sucker
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Old 09-06-2021, 08:59 AM   #25
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Wow that looks great! I'm looking into getting one soon myself.
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Old 09-06-2021, 09:05 AM   #26
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Pic, of this thick Sucker
Looks good.................
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Old 09-06-2021, 09:25 AM   #27
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Quote:
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Yes sir after 8 hours on 180 degrees I cranked it up to 225, right now internal temp is 195, Iím going with a no wrap couldnít find the peach butcher paper no where so I ordered some online for next time.

Hopefully this thing will be ready for lunch
HEB sells the pink butcher paper in large rolls for BBQ. Itís over by the aluminum foil.
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Old 09-06-2021, 09:38 AM   #28
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Quote:
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Pic, of this thick Sucker
Looks really good MrRMW. Could you slice and take a pic. Im curious to know how thick your pink smoke ring is in the meat.

Most of the replys about 200-250-whatever seems low for smoking and putting the meat on for a good smoke ring. I like actual wood fire smoke (not knocking pellets) and around 325 for the initial smoking for a couple hours. My pink rings are typically 1/4Ē thick or more.
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Old 09-06-2021, 09:39 AM   #29
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Quote:
Originally Posted by Maddox View Post
HEB sells the pink butcher paper in large rolls for BBQ. Itís over by the aluminum foil.
Thatís where I went and looked all they had was white meat wrap, wife went to Rosenberg Krogerís and said she didnít see any also.
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Old 09-06-2021, 09:41 AM   #30
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Quote:
Originally Posted by Briar Friar View Post
Looks really good MrRMW. Could you slice and take a pic. Im curious to know how thick your pink smoke ring is in the meat.

Most of the replys about 200-250-whatever seems low for smoking and putting the meat on for a good smoke ring. I like actual wood fire smoke (not knocking pellets) and around 325 for the initial smoking for a couple hours. My pink rings are typically 1/4Ē thick or more.
Will do!
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Old 09-06-2021, 09:46 AM   #31
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Quote:
Originally Posted by RMW View Post
Pic, of this thick Sucker
Looks real good. Never done the unwrapped but would love to know how it comes out. Iím like the others, 160 IT and wrap, Pull at 203 IT. I donít normally serve the same day as I try to cook at work for the next day, but I got to try the wrap and rest with a towel. Used to do that before I got my Traeger but need to bring it back.
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Old 09-06-2021, 09:48 AM   #32
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To the smoke ring guy, they always seem to get a nice ring even with the low temps
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Old 09-06-2021, 09:58 AM   #33
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Where do most of you place your temp. probe while cooking?
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Old 09-06-2021, 10:01 AM   #34
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Quote:
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Where do most of you place your temp. probe while cooking?
I stick mine in the thickest spot, there was about a 10 degree difference. I’m learning here
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Old 09-06-2021, 10:07 AM   #35
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Meat Church youtube channel has a few brisket videos using the Traeger. He does a good job explaining everything.
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Old 09-06-2021, 10:41 AM   #36
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Quote:
Originally Posted by RMW View Post
Just checked and Iím almost completely out, believe itís some off brand from the El Campo Coop. Whatís a good pellet to use for a brisket? Probably run down to TSC

Lumberjack, Bear Mountain and B&B are my preferred pellets and in that order.

I always use oak pellets for brisket.


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Old 09-06-2021, 12:00 PM   #37
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Well here it is, for being a choice brisket it turned out pretty dang good!
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Old 09-06-2021, 12:00 PM   #38
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Got tired last night and ended up pulling and wrapping it before the brisket got a good crust.

Beef back ribs came out good as well.

Came out good though.
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Old 09-06-2021, 01:40 PM   #39
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Quote:
Originally Posted by RMW View Post
Well here it is, for being a choice brisket it turned out pretty dang good!
Quote:
Originally Posted by Maddox View Post
Got tired last night and ended up pulling and wrapping it before the brisket got a good crust.

Beef back ribs came out good as well.

Came out good though.
Looks dam good to me!
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Old 09-06-2021, 02:02 PM   #40
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Man… I really like was Matt at Meat Church does. He’s local to Waxahachie but has developed a very far reach in the Smoker community.

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Old 09-06-2021, 05:39 PM   #41
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After we bought our Traeger we used many different types of pellets. Bought some from HEB, Amazon, others mainly from recommendations from posts on the GS. At least from our experience with many brands, all we use now is Pit Boss Competition Blend we buy either from Tractor Supply or Walley World. We get great smoke and the flavor is really great for us. It's a heck of a lot cheaper than many of the "touted" more expensive brands and it's all we have bought for the last year. Always comments about how "dirty" different brands are but we do a quick clean before any cook, get all the "dust" vacuum it out and cook.
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Old 09-06-2021, 06:21 PM   #42
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We use the Traeger Gourmet Blend from Costco. Blend of Maple, Hickory and Cherry - 33lbs for $20 - $25.
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Old 09-06-2021, 07:19 PM   #43
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Quote:
Originally Posted by kumathebear View Post
After we bought our Traeger we used many different types of pellets. Bought some from HEB, Amazon, others mainly from recommendations from posts on the GS. At least from our experience with many brands, all we use now is Pit Boss Competition Blend we buy either from Tractor Supply or Walley World. We get great smoke and the flavor is really great for us. It's a heck of a lot cheaper than many of the "touted" more expensive brands and it's all we have bought for the last year. Always comments about how "dirty" different brands are but we do a quick clean before any cook, get all the "dust" vacuum it out and cook.

Weird. Pit Boss pellets are known to be low quality using a lot of kiln dried saw dust and other fillers and binders. The very first smoke I did on my pellet smoker was terrible with them. Literally no smoke flavor at all.

After switching to the brands above Iíve always had great results.


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Old 09-06-2021, 08:24 PM   #44
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Quote:
Originally Posted by RMW View Post
Well here it is, for being a choice brisket it turned out pretty dang good!
Looks great! Well done.
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Old 09-06-2021, 09:20 PM   #45
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Quote:
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Meat Church youtube channel has a few brisket videos using the Traeger. He does a good job explaining everything.
This. I really like Meat Church's videos.
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Old 09-06-2021, 10:09 PM   #46
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Quote:
Originally Posted by RMW View Post
Well here it is, for being a choice brisket it turned out pretty dang good!
Looks great!
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Old 09-07-2021, 11:18 AM   #47
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Very sexy brisket. Well done RMW.
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Old 09-07-2021, 12:08 PM   #48
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Quote:
Originally Posted by Chew View Post
Meat Church youtube channel has a few brisket videos using the Traeger. He does a good job explaining everything.
As a newbie, I followed a Meat Church video for the first brisket I have ever done on my new Traeger and it turned out great. He explains the process really well and as long as you follow it, I don't think you can screw it up.

I did his pork ribs recipe as well and they also turned out great.

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Old 09-07-2021, 12:59 PM   #49
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I buy Bear Mountain pellets on line. If the package says Hickory it is 100% hickory no filler hardwoods like most pellets. I did my 1st pork butt on my Pit Boss and 18 hours later it was so tender. My Pit Boss has a smoke setting so I put my brisket or whatever I cook on the smoke setting for about an hour then bump it up to 250. Same the other guys cook to about 160-170 wrap in peach paper and cook till 200-210. You can order the peach paper on Amazon.
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