@@michaelalbert6421 That is the most common way of cooking steak, which as a Traeger expert, it actually reduces the amount of rawness on the inside of the meat itself.
Matt, I watched this video several times, took notes, and printed the recipe just so I could do exactly as you did preparing this brisket. I followed your instructions to a 'T' and my full packer brisket that I smoked this past Labor Day was a huge success!! I did everything just like Matt except I didn't use as much of Holy Cow but a little heavier on the Holy Gospel. After I trimmed all the fat, I made some tallow and what meat I trimmed off, I ground it all up and put in the freezer for later use. Thank you Matt and Chad for this amazing recipe and lesson on how to bring a little Texas to my home. I'm from Texas but I moved to North Dakota in 1979. There is nothing like a good ole' Texas Brisket and I love my Traeger!!
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
I've cooked over seventy briskets and screwed up a lot in the beginning. There are so many variables. My advice if you're a beginner is smoke it at around 225 to 250 fat side up, wrap in a foil boat around 160 roughly (which creates a bark and will keep the lean moist). Cook to around 200 then rest it for around fifteen hours in a cambro at 145 or a Breville oven which can go to lower temps. Resting that long is critical for a killer brisket.
When you wrap it and place it back on the grill are you keeping the temp at 250F? Or are cranking up the temp to 300F until internal temp reaches 200F?
@@SaL-ep7zbif he’s doing this like Chud’s bbq (which is a good guess since that’s the foil boat “creator” and he uses a breville too for this purpose) chud bumps it to 300 once in the foil
I do low and slow for over 10 hours don’t go by temp do a the first 3 or 4 heavy smoke wrap then use the thermometer when it stabs the meat and comes out like it hittin air
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
To me, your overnight method is the "ol boy" method for me. Just so easy, and produces a fantastic final product. I felt a little weird the first time, going to bed while the Traeger is running, but when you get up in the morning and find your brisket isn't over cooked, and then the final product after finishing it is just superb.
Idea for a future video: basics for meat grinding. I'm getting more and more into cooking bbq and being able do a more aggressive trim AND utilize the trimmings is something I'd like to learn more about. I also really want to be able to make my own sausages someday
Hi from Bastrop TX, I'm glad to see true Texan giving away his secrets. I prefer the yellow fat in every bite. Post oak is my fav. Been using paper bags from grocery stores for years for BBQ briskets and other meats as well. Been studying other cultures ways of BBQ and have found some amazing tips,tricks and techniques as well as cooking methods.
Matt thank you for what you do , you are really helping us rookies out , love your videos , I've learned so much just watching and listening to everything you say
Just bought our Traeger Pro575 a few weeks ago. Have been dying to do a brisket and following your video instruction. Brisket is prepped and in the fridge for tomorrow’s cook. Kinda nervous but no stopping now. Hope it comes out as delicious as yours looked in this video.
Just subscribed. Was a chef for about 10 years. This Brisket recipe looks amazing. Just got into Treager a few years ago; primarily to smoke salmon ( I live in the Pacific Northwest). I’ll be cooking a brisket this week using this recipe. Thanks!
Did super smoke at 200 for 12 hours. Went up to 250 after the wrap for another 2 and the brisket is butter. Voodoo and Holy Cow with extra pepper. Mustard binder.
When Matt said when he buys a brisket he's looking for the thickest and most uniform flat that was great content. I'd love to se a video about how to shop for a brisket.
Matt, I followed your recipe. I used Holy Cow and Holy Gospel just as you did. I let it rest in the oven at 145 degrees for 4 hours. Best brisket I ever made. Thank you for your tutorial.
I'm from Texas and i thought this was amazing, thank you. I know you may think you unwrapped it too early but it also allowed you to get a nice bark. Well done!
I'm a Texan and have done competition brisket for many years and never have done them meat side up. I have always done them meat side down. It keeps the meat juicy.
I smoked my first beef rib last weekend after watching your video and it came out great. Took a little longer than I expected but everyone loved it. Keep the videos coming. Learning a lot.
Matt I did everything you said to do and my 2nd Brisket ever in a pit came out Perfect! I was beside myself. Thanks now I have family asking me to make one for them. awesome tutorial.
When I trim my brisket all the smaller pieces that you mention to use for grinding I smoke them along with the larger cuts. It satisfies that I want to try some now and I don't want to wait.
I have been converted and ready to be baptized in BBQ Sauce. Thanks for the fantastic trim/prep/cook/cut tutorial. Appreciate you sharing your knowledge and love of BBQ.
Hey Matt, I've been watching and studying the videos on brisket. Honestly, I'm a little nervous to cook my first ever brisket on Sunday. My kids are coming over and we're gonna give it a go. I'm gonna follow the video to help. Thank you for all you do
Just tried this. Came out ok. My lack of experience really came through. It was still a bit tough but it is only my 4th time ever cooking brisket, but first time on the Traeger. Flavor was good but definitely need more spices next time. I only used what I had on hand. Great video and thanks for all the great tips.
Hi Matt, I just attempted my second Texas style brisket and trust me I KNOW Texas brisket, lived there two years and did the tour. My first attempt was absolutely horrid!! Then I watched this video...BAM success. Not perfect but damn good. I used my buddies pitt boss and the temps were not very accurate, couldnt get 200-225 even though set at 220 it would run closer to 250. I just relaxed and followed your advise. Cant thank you enoiugh!
You keep on mentioning how you use the trimmings for burgers in all your videos. I'd love to see how you make burger meat and then throw it on Traeger's new flatrock grill.
So many people are cooking on pellet grills these days, and I believe the fat side being down helps protect your meat side from drying out with the heat source generally being underneath the meat.
Try turning it over every couple hrs. Don't forget to rotate as well. Faster, more even cook. When you really get adventurous. Try smoking it until ready to pull without wrapping. I suggest making a sop mop and start applying when it hits around 180 on the lean. Once done wrap it up tight with a little of the mop for the rest.
Awesome video. Cooking a brisket is one of my favourite meats to do on my Traeger. Lots of great tips from these Legends. Especially the competition style vs texas style. 👍👏
Looks amazing I cook my brisket the same way Matt does fat side up and a coarse ground pepper, salt and lawery’s , put it on the traeger the night before on smoke and let it go all night
The rest is critical. I like to pull it off when butter soft and rest in an oven at 140-150 for up to 8 hours. Bear in mind that commercial BBQ restaurants cook at night and hold the meat in temp/humidity controlled ovens for hours.
@ 3:01 Matt, I actually saw some rubs at an outdoor camping and hunting store, called Sportsman's Warehouse, as well as, of course, the official Traeger rub, except that the label is actually updated in a new look!
Be flexible in how you cook and the rewards are well worth it. I no longer trim my brisket, I only remove that hard slug of fat that will not render down. I brine my brisket for 5 days, I put all of my flavours into the brine. Think beef stew with a ton of salt. I never use a binder. I put the brisket on at about 12:30 to 1:00 am at 165 and when I wake up in the morning i turn the smoker up to 225 and than I wrap the brisket in butcher paper, at about 195 to 200 degrees I’ll remove the brisket and put it in a cooler while I finish everything else. I’ve had it sit for 3 hours and it was awesome.
I like the idea of leaving it alone all night and turning it up to 250. Can you tell me how many hours of bedtime and how many hours at 250? Also, do the pellets last that long, and do you wrap before turn up to 250?
So how do you figure out how big of a brisket you need when you’re trimming off a decent amount of the brisket to form it? Is there a pound per person ratio?
Thoughts on doing this brisket at 165 super smoke until it reaches 175? then bumping to 250 for the wrap finish. and you are a Meat Pimp!!!! i use every seasoning you create and i appreciate the awesome content in each of your videos, thank you! Brandon Dearth
Love the education thanks, I’m new to how to do this. I’m learning to do this to get my wife meat she can and will eat . Due to health issues Her diet doesn’t allow for sugar, any suggestions?
Turned out great. Ground the meat into burger and made slider size patties - great full use of the meat. And…for real the towels in the cooler will smell like brisket forever! Don’t do like I did and wash them with other clothes (on second wash even) unless you want to be wearing brisket cologne.
Newby question. Im about to do my first brisket. Can I use the meat trimmings in a stew or chili? I don't see why not but just curious. I like to experiment with different meats in each trying to get them better.
Thanks for the informative video. Just moved to Texas and will try your brisket method. Question; Do you place brisket “ fat up “ back into smoker after wrapping in paper ?
Scubby snacks I sometimes put the trim in the smoker seasoned and just like the meat. I cook accordingly. But I get treats to snack on earlier than the brisket or pork rib or what ever I'm cooking
When you wrap, do you put it on the top shelf??? Also, during the initial cook when it’s on the top shelf, is it ok to put a pan underneath it on the bottom shelf????
Question. 1. My Treager doesn't smoke over 225. 2. At 225 or lower, the smoke is maybe 5-10minutes 3. Treagers pellets are seasoned (on the bag reads seasoned hardwood?). What's up with this? 4. How do I get it to smoke more,longer, and smoke flavor? 5. Can I use other suppliers' pellets? If I'm buying hickory, mesquite, and so on, I want the real deal.
Matt, I live at 9300 ft. and I know water boils around 195 so if I try to take a brisket to 165 or 175 before wrapping it first takes for ever and may never get there and brisket get overcooked. What would be the best temp to shoot for at time to wrap, and at what temp would it be done? I know feel has helped me but would like to know you answer about smoking at altitude. By the way I do use a Traeger.
Stupid question, cooking my first brisket for Christmas and following this recipe. When it says cook to temp (whatever it calls for) where am i putting the meater probe? Is that temp from the flat or somewhere else
I'm thinking Jack Daniel's and brown sugar or Jack Daniel's and Honey mixed to a thick syrup then mixed with Paprika, black pepper, salt, dash of garlic powder, dash of Worcestershire sauce, pinch of sage, marinated for as many hours in the fridge as you have time for. Then cooked just like you did.
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
Hey Dan, we rarely see the brisket stall before 170°F, but if it does and you are happy with the color, you can go ahead and wrap it and that will help break or push through the stall faster.
I just did this exact process with 2 briskets and they came to 175 1.5 hours early. Seriously tripping out, one is bigger, 17lb before trim and seems stiff and dry when being carried and the other was 13lb before trimming and seems bendy. Just wrapped em and put em back. For some reason these did not stall at all, they just kept going. Any thoughts?
How do ya'll like to do your brisket?
I like to have brisket cooked well done! Well, obviously, I've never eaten this meat, before!
Well done☝️☝️
👌
@@michaelalbert6421 That is the most common way of cooking steak, which as a Traeger expert, it actually reduces the amount of rawness on the inside of the meat itself.
Yes
Texas style, fat side up. I recently started doing wagyu briskets. They’re like butter.
Matt, I watched this video several times, took notes, and printed the recipe just so I could do exactly as you did preparing this brisket. I followed your instructions to a 'T' and my full packer brisket that I smoked this past Labor Day was a huge success!! I did everything just like Matt except I didn't use as much of Holy Cow but a little heavier on the Holy Gospel. After I trimmed all the fat, I made some tallow and what meat I trimmed off, I ground it all up and put in the freezer for later use. Thank you Matt and Chad for this amazing recipe and lesson on how to bring a little Texas to my home. I'm from Texas but I moved to North Dakota in 1979. There is nothing like a good ole' Texas Brisket and I love my Traeger!!
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
I did it today. It works brother.
I've cooked over seventy briskets and screwed up a lot in the beginning. There are so many variables. My advice if you're a beginner is smoke it at around 225 to 250 fat side up, wrap in a foil boat around 160 roughly (which creates a bark and will keep the lean moist). Cook to around 200 then rest it for around fifteen hours in a cambro at 145 or a Breville oven which can go to lower temps. Resting that long is critical for a killer brisket.
When you wrap it and place it back on the grill are you keeping the temp at 250F? Or are cranking up the temp to 300F until internal temp reaches 200F?
@@SaL-ep7zbif he’s doing this like Chud’s bbq (which is a good guess since that’s the foil boat “creator” and he uses a breville too for this purpose) chud bumps it to 300 once in the foil
I got the Breville idea of Chuds. I bump it up sometimes to save some time.
I do low and slow for over 10 hours don’t go by temp do a the first 3 or 4 heavy smoke wrap then use the thermometer when it stabs the meat and comes out like it hittin air
Thanks for your comment 👍
Bro, “meat shims” might be the coolest thing I’ve ever heard 😂! Trademark that and put it on a T-shirt
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
Such a fun cook with my boy Chad!
To me, your overnight method is the "ol boy" method for me. Just so easy, and produces a fantastic final product. I felt a little weird the first time, going to bed while the Traeger is running, but when you get up in the morning and find your brisket isn't over cooked, and then the final product after finishing it is just superb.
Idea for a future video: basics for meat grinding. I'm getting more and more into cooking bbq and being able do a more aggressive trim AND utilize the trimmings is something I'd like to learn more about. I also really want to be able to make my own sausages someday
😊😅😊😅😊hu
Hi from Bastrop TX, I'm glad to see true Texan giving away his secrets. I prefer the yellow fat in every bite. Post oak is my fav. Been using paper bags from grocery stores for years for BBQ briskets and other meats as well. Been studying other cultures ways of BBQ and have found some amazing tips,tricks and techniques as well as cooking methods.
Matt thank you for what you do , you are really helping us rookies out , love your videos , I've learned so much just watching and listening to everything you say
I watch this every time I cook a brisket. Always great to refresh! Thanks!
Meat Church + Traeger = The Dynamic Duo! Can I get a Witness! Hallelujah! I am tasting a slice of Heaven.
Just bought our Traeger Pro575 a few weeks ago. Have been dying to do a brisket and following your video instruction. Brisket is prepped and in the fridge for tomorrow’s cook. Kinda nervous but no stopping now. Hope it comes out as delicious as yours looked in this video.
How'd it turn out ?
Just subscribed.
Was a chef for about 10 years.
This Brisket recipe looks amazing. Just got into Treager a few years ago; primarily to smoke salmon ( I live in the Pacific Northwest).
I’ll be cooking a brisket this week using this recipe.
Thanks!
I absolutely love my Traeger it’s truly a game changer.
Did super smoke at 200 for 12 hours. Went up to 250 after the wrap for another 2 and the brisket is butter. Voodoo and Holy Cow with extra pepper. Mustard binder.
When Matt said when he buys a brisket he's looking for the thickest and most uniform flat
that was great content. I'd love to se a video about how to shop for a brisket.
Bingo - it helps it to cook evenly
I'd like to see him cook one that is completely different size sometimes I can't find a uniform. Brisket
Use those meat shims lol
Matt, I followed your recipe. I used Holy Cow and Holy Gospel just as you did. I let it rest in the oven at 145 degrees for 4 hours. Best brisket I ever made. Thank you for your tutorial.
That’s awesome!
Thank you for taking the time and trouble to do what you do. I've learned much from you, and I appreciate it. Thanks again.
ive held a brisket at 140 in foil for over 10 hours and the bark was perfect
I'm from Texas and i thought this was amazing, thank you. I know you may think you unwrapped it too early but it also allowed you to get a nice bark. Well done!
I'm a Texan and have done competition brisket for many years and never have done them meat side up. I have always done them meat side down. It keeps the meat juicy.
Matt I learn every time you do a brisket video. Really appreciate all you do.
I smoked my first beef rib last weekend after watching your video and it came out great. Took a little longer than I expected but everyone loved it. Keep the videos coming. Learning a lot.
"More tender than your mother's love. Which is really tender, from what I've heard" just sent me lol. Fantastic cook boys
Matt I did everything you said to do and my 2nd Brisket ever in a pit came out Perfect! I was beside myself. Thanks now I have family asking me to make one for them. awesome tutorial.
When I trim my brisket all the smaller pieces that you mention to use for grinding I smoke them along with the larger cuts. It satisfies that I want to try some now and I don't want to wait.
I have been converted and ready to be baptized in BBQ Sauce. Thanks for the fantastic trim/prep/cook/cut tutorial. Appreciate you sharing your knowledge and love of BBQ.
Its almost midnight and my mouth is watering
Hey Matt, I've been watching and studying the videos on brisket. Honestly, I'm a little nervous to cook my first ever brisket on Sunday. My kids are coming over and we're gonna give it a go. I'm gonna follow the video to help. Thank you for all you do
How did it go?
Can you wrap with parchment paper? What are the pros and cons if any?
Just tried this. Came out ok. My lack of experience really came through. It was still a bit tough but it is only my 4th time ever cooking brisket, but first time on the Traeger. Flavor was good but definitely need more spices next time. I only used what I had on hand. Great video and thanks for all the great tips.
Hi Matt, I just attempted my second Texas style brisket and trust me I KNOW Texas brisket, lived there two years and did the tour. My first attempt was absolutely horrid!! Then I watched this video...BAM success. Not perfect but damn good. I used my buddies pitt boss and the temps were not very accurate, couldnt get 200-225 even though set at 220 it would run closer to 250. I just relaxed and followed your advise. Cant thank you enoiugh!
Bien rico ese brisket.thanks for all the time you spend to teach how to do it mi favorito brisket
I’ll start cooking in 2 hours… will have to play it again and again. Luv it!!
Lol. I've watched this 3 times already. Brisket goes on in 20 mins
Only meat side up on Pellet grills, this gives added protection from the heat source and helps stop drying it out.
You keep on mentioning how you use the trimmings for burgers in all your videos. I'd love to see how you make burger meat and then throw it on Traeger's new flatrock grill.
Followed your recipe to a tee. By far, the best brisket I’ve done so far. 🎉
I love this. You can tell you guys are having fun but also die hard serious at the same time. Good stuff boys. 🍻
Ya gotta love Chad's britches.....another great one MP!
So many people are cooking on pellet grills these days, and I believe the fat side being down helps protect your meat side from drying out with the heat source generally being underneath the meat.
Try turning it over every couple hrs. Don't forget to rotate as well. Faster, more even cook. When you really get adventurous. Try smoking it until ready to pull without wrapping. I suggest making a sop mop and start applying when it hits around 180 on the lean. Once done wrap it up tight with a little of the mop for the rest.
I had a heck of a time maintaining the temp in my wood smoker. Please do a video on how to use a Traeger pellet from start to finish please!
I saw a video where they used a sous vide to keep the temp at 140 until they want to eat. They left for 12 hours and still was great.
Awesome video. Cooking a brisket is one of my favourite meats to do on my Traeger. Lots of great tips from these Legends. Especially the competition style vs texas style. 👍👏
You guys did a helluva job on this video brothers!!! Cheers!!!🍻🍻🍻
Nice post. I moved out of texas twenty years ago and have missed the barbecue ever since!
Since i had my Treager, my bbq been excellent. I only use meat church seasoning to.👍
Looks amazing I cook my brisket the same way Matt does fat side up and a coarse ground pepper, salt and lawery’s , put it on the traeger the night before on smoke and let it go all night
Great Video Matt. One thing I'm a little weak on is trimming the brisket. Loved your method, and thank you for sharing.
Goldees holds in Foil after a no wrap smoke and they are number 1
These steaks are simply incredible and very appetizing
Hahaha “if that’s wrong I don’t want to be right”
Mighty brisket you made there fellas good work
The rest is critical. I like to pull it off when butter soft and rest in an oven at 140-150 for up to 8 hours. Bear in mind that commercial BBQ restaurants cook at night and hold the meat in temp/humidity controlled ovens for hours.
@ 3:01 Matt, I actually saw some rubs at an outdoor camping and hunting store, called Sportsman's Warehouse, as well as, of course, the official Traeger rub, except that the label is actually updated in a new look!
People are saying legend too much these days .. but you know where I'm going with this
Another great video...very informative. Thanks
When you do one overnight at 200, what time do you start the cook?
Be flexible in how you cook and the rewards are well worth it.
I no longer trim my brisket, I only remove that hard slug of fat that will not render down.
I brine my brisket for 5 days, I put all of my flavours into the brine. Think beef stew with a ton of salt.
I never use a binder.
I put the brisket on at about 12:30 to 1:00 am at 165 and when I wake up in the morning i turn the smoker up to 225 and than I wrap the brisket in butcher paper, at about 195 to 200 degrees I’ll remove the brisket and put it in a cooler while I finish everything else. I’ve had it sit for 3 hours and it was awesome.
Awesome. Another brisket coming up shortly in our house.
The hair sniff @ 26:30 is epic. Nice work gentlemen.
Watch this video. It was easy to follow. My brisket turn out so good 😊😍🥰
Hi...looks awesome !!!
Can you tell me which brand of meat slicer you have and use?
I like the idea of leaving it alone all night and turning it up to 250.
Can you tell me how many hours of bedtime and how many hours at 250? Also, do the pellets last that long, and do you wrap before turn up to 250?
I have an electric masterbuilt smoker, im going to try to do this for my self
So how do you figure out how big of a brisket you need when you’re trimming off a decent amount of the brisket to form it? Is there a pound per person ratio?
Thoughts on doing this brisket at 165 super smoke until it reaches 175? then bumping to 250 for the wrap finish. and you are a Meat Pimp!!!! i use every seasoning you create and i appreciate the awesome content in each of your videos, thank you! Brandon Dearth
All I can say is... WOW!
Love the education thanks, I’m new to how to do this. I’m learning to do this to get my wife meat she can and will eat . Due to health issues Her diet doesn’t allow for sugar, any suggestions?
Turned out great. Ground the meat into burger and made slider size patties - great full use of the meat.
And…for real the towels in the cooler will smell like brisket forever! Don’t do like I did and wash them with other clothes (on second wash even) unless you want to be wearing brisket cologne.
My favorite style of brisket to cook! Salt n Pepper only!
What I’m a bit confused about is when to wrap it and then what temp and how long to cook after it’s wrapped
If you are resting in a cooler should you wrap in a dry towel or wet towel or just in paper? Thanks for any info.
Newby question.
Im about to do my first brisket. Can I use the meat trimmings in a stew or chili? I don't see why not but just curious. I like to experiment with different meats in each trying to get them better.
Learned some great new tips!
I see that you guys are using the latest Traeger grill, what if I have the Ironwood 650, will I be able to achieve the same type of results?
Yes, definitely 👍
Need to try this for sure step by step
Thanks for the informative video. Just moved to Texas and will try your brisket method. Question; Do you place brisket “ fat up “ back into smoker after wrapping in paper ?
Scubby snacks
I sometimes put the trim in the smoker seasoned and just like the meat. I cook accordingly. But I get treats to snack on earlier than the brisket or pork rib or what ever I'm cooking
When you wrap, do you put it on the top shelf??? Also, during the initial cook when it’s on the top shelf, is it ok to put a pan underneath it on the bottom shelf????
Question.
1. My Treager doesn't smoke over 225.
2. At 225 or lower, the smoke is maybe 5-10minutes
3. Treagers pellets are seasoned (on the bag reads seasoned hardwood?). What's up with this?
4. How do I get it to smoke more,longer, and smoke flavor?
5. Can I use other suppliers' pellets? If I'm buying hickory, mesquite, and so on, I want the real deal.
Matt, I live at 9300 ft. and I know water boils around 195 so if I try to take a brisket to 165 or 175 before wrapping it first takes for ever and may never get there and brisket get overcooked. What would be the best temp to shoot for at time to wrap, and at what temp would it be done? I know feel has helped me but would like to know you answer about smoking at altitude. By the way I do use a Traeger.
You mentioned that if time allows season the night before. Do you cover your seasoned meat, or do you wrap it for the overnight?
Are you vac sealing the trimmings and then freezing it or how quick you using it? Does that matter?
Just made the best brisket I’ve ever had.
great video, where can i get a cutting board that size?
I want to be part of the audience to sample that brisket. Yumm.
Stupid question, cooking my first brisket for Christmas and following this recipe. When it says cook to temp (whatever it calls for) where am i putting the meater probe? Is that temp from the flat or somewhere else
that thin smoke ring and why I don't use a traeger. they work great for fish however.
I'm thinking Jack Daniel's and brown sugar or Jack Daniel's and Honey mixed to a thick syrup then mixed with Paprika, black pepper, salt, dash of garlic powder, dash of Worcestershire sauce, pinch of sage, marinated for as many hours in the fridge as you have time for. Then cooked just like you did.
Also how many hours does it usually take to cook it up to 175° before wrapping in butcher paper?
Could I do hit shut down mode on my traeger and leave it there to rest?
What's that over temp once it's wrapped? Heat off? Resting til 140F at that point?
Celery seed for smoke ring? Do y'all use that at all. Do you stay in the stall longer? For better fat rendering?
Fat cap down means the fat part of the brisket lays ON the grates? If so, that would mean that the fat part of the brisket on your particular smoker, would be facing the heating element that’s on the bottom?
28:40 best part! I love their faces 😂
When you leave the meat overnight in the fridge, do you cover or uncover it?
Matt, thanks for an informative video. You both did great! What do you do if the meat stalls before reaching 170?
Hey Dan, we rarely see the brisket stall before 170°F, but if it does and you are happy with the color, you can go ahead and wrap it and that will help break or push through the stall faster.
All my local store offers is a "center cut brisket" about 7 to 9 pounds. Is that the same piece of meat as what you're using?
When do i wrap it in the paper again
I just did this exact process with 2 briskets and they came to 175 1.5 hours early. Seriously tripping out, one is bigger, 17lb before trim and seems stiff and dry when being carried and the other was 13lb before trimming and seems bendy. Just wrapped em and put em back. For some reason these did not stall at all, they just kept going. Any thoughts?
Thoughts on mustard vs hotsauce for a binder?