Smoking 3 lbs Brisket on Traeger
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- เผยแพร่เมื่อ 26 ม.ค. 2019
- Smoking a 3 lbs Brisket on a Traeger 22. This is my very first video. This channel is in hopes to reach out to everyone that is new to smoking. I try to include every detail that you might need and if I miss out on anything your feed back Is appreciated! hope you enjoy and don't forget to like and subscriber
Smoke temp at 225 degrees for 7 1/2 hrs and let site for 30 minutes. - แนวปฏิบัติและการใช้ชีวิต
Looks great! I’ll try this weekend!
Thank you. Literally the exact video I have been looking for. I have the exact grill and exact size brisket. All other videos are ten seconds before and after. Keep it up!
Love the video that’s how I started not knowing and needed step by step your the best for being real
Thank you I'll be using the recipe this weekend for the big game and that's how I started a few months ago. Real life video man solid quality
Nice simple video. I like it. I am about to smoke a 3 lb brisket. Just what I needed.
Just watched the video and Great Job on cooking the Brisket. You can also invest in a Traeger Blanket. Not sure if you live in North or a Colder climate but in the winter that is a great thing when the ambient(outside temp is colder). Also, you can inject your meat with liquid(butter with seasoning, broth with seasoning) etc. That help with not drying it out and adds more flavor. I did my first 20lb Turkey last Thanksgiving and came out great. With the Brine and injecting it. Finally you don't have to use Traegers spices you can flavor it however you want. Its a trial and error type thing. Traeger accessories can get expensive. You will get and myself and you will learn tips of the trade. Again great video and thank you for showing this. Much appreciated.
Nice presentation, I was diggin the music. 😃
Good job! Thank you.
Sweet / looks great . Thx man
I’m gonna try this recipe this weekend
Nice. Doing my first 3 pounder this weekend
No
You had me at...Simply simple...basically basic...pull it out...flip it...spank it...😉👍
thank you for the info... Note: Horizontal video please.
Brazfield Family Adventures thank you, yes i did this on my phone unfortunately!
Ha! Can of Griz next to me when i bbq too! Thx for the vid. Im cooking 4 small briskets today
Did a good job on the video. Too long cooking it at 225. Roughly hr maybe a little more per pound of brisket. Leaving a little more of that fat cap on will help with moisture.
Now I’m ready to cook my first 3 pounds brisket I may have to start around 8 to be ready by 5pm.
Look up hot and fast brisket...
Pretty long for a 3lb brisket need to keep one hand clean at all times touching then touching cans of rub
could you save pellets by throwing it into the oven after the 165 degree and setting the oven at 225?
Yes totally but it feels wrong for some strange reason.
U could ,but Why on earth would u do that?
A bag is like $10
Stop being cheap
I followed this tutorial to the letter. 3.16 lb brisket from the best meat market in the county. 225 degrees until 165 degrees on a Traeger 22 Pro grill, double foiled and pulled it at 205 degrees. Thermometer was a very highly rated Pro Temp unit. Right at a 6 hr total cook time. Let it rest for 1 hr. I was excited about a tender, juicy brisket, not beef jerky !!!! So disappointed…. It was tough as nails. Now what ?????
The temps will keep climbing 10-15 degrees after you pull tithe brisket, probably around 220+ when you cut it. I’m guessing there was little juice inside, overcooked. I pull mine around 190 and they are very juicy every time
Was your Brisket dry?
Considering there was no juice in the pan after he cut it, I can imagine it was bone dry
you say 165 then you cooked it to 180+ way overcooked no?
Was it dry ? It looked a tad bit dry on the video.
Sure did.
Yeah, why did he cook it to 200? He said at the beginning he was going for 165.
For dry bbq this is the way
Nice vid! I would have flipped the fat end to heat source and have a lil less trimming.
1 should clean that grill first- 2 should use butcher paper to maintain the bark not tin foil- 3 you need to spritz every hour after the bark is setting- good starter video but need make sure content is helping new cooks do it proper. Also brisket should have had the thick end on the hot side of the treager. And again never cook a brisket on a grill that dirty LOL
Gotta rest it longer too.
looked a little dry
8 hrs for a little 3 pounder? 4 hrs at the most! #ZGrillNation
No
Its ok to be wrong... Been cooking brisket for 30 plus years now. I can adapt to pounds and time til dinner with the best of em..
@@mrmickel4341 I was trolling honestly you probably cook my shoes off man
Advice to 'how to' grilling videographers...
edit...edit...edit!
There's about 2 minutes of actual content in here
joe boland thanks, this was my very first video i ever made so we all have to learn somewhere
leave your lid open till the smoke clears up your gonna blow that thing up
???? Its a pellet grill ....How is it gonna blow up ?
@@athonyvaloni7091 search some videos on TH-cam it happens more than u think. after u search and watch a few you will then have learned why it happens. I myself have never had it happen but have heard from some fellow bbqers it does happen. I'm not just typing words for people to go hack on so do your research before your brain engages and you type some negative response to something you have no clue on. thanks man
@@fincherelli73 No shit ... i stand corrected ... been using mine for years ...never knew ...
All wrong cooked to long
Longer rest in a cooler