I won a Traeger, and I'm doing Brisket for Mom's day!!!

[MissB]

Did I tell you guys I won a Traeger Grill? Yep, signed up for their monthly $500 gift card, got lucky and I'm now a grill/smoke queen! So I've been doing the basics: pork chops, chicken breast, pizzas. For Mother's Day I wanted to do something a bit bigger, so we decided a brisket.

Choice cut, flat 9.5 lbs. I found this rub on the Internet, although forgive me, I can't remember the website (it was YouTube and the guy had a thick southern accent, dadgum, or something like that) I scaled it down a bit, roughly

Rub:
1/4c paprika
2 tbsp garlic powder
2 tbsp opinion powder
2 tbsp dried oregano
1 tbsp kosher salt
1 tsp black pepper
1 tsp cayenne

Rub

So here it is, trimmed and rubbed (this post was based entirely on this sentence ) I'm gonna wrap it up and refrigerate it. Since I have to be at my parents around 3, I'm gonna start it at 4am.

Here is my cooking method (From Traeger Grills.com)
Smoke 3-4 hours. (This is a temp setting on the Traeger, so I set it, throw the meat on and leave it be!) Bump temp to 225? and cook until internal temp is 195-200? (4-6 hours) During this time I'll occasionally mop it (what? LOL) with:

Mop sauce:
1c Arrogant Bastard (cause I don't drink cheep beer)
1c cola
1/4 cup apple cider
2tbsp Worcestershire sauce

So I'll update in the morning when I start this, and throughout the process! Wish me luck! :MissB:

 

[BUDMAN]

What time is dinner?

 

[HavasuHank]

I'll be watching B ... I've been wanting a smoker for a while, you may have just inspired me. :thumbsup

 

[MissB]

It's just after 4am, meat is on! Turned the Traeger to "smoke" setting and put a meat thermometer into the side of the brisket at the thickest point, as deep as it would go. I'll leave it on smoke (temp inside the grill was 197? when I closed the door and walked back into to house) slow and low is the name of this game. Back to sleep I'll check on it in a few hours

 

[RogerThat99]

I can almost smell it in Santa Cruz. LOL. That looks great and congrats on winning the contest.

 

[MissB]

I'm getting ready to bump up my heat to 225, and turn the meat over. I started it fat down, honestly because I forgot to put it fat up. I read a few pro's & con's to fat up or down. There are benefits to both, so I'll turn it once or twice.

[video=youtube_https;zCvLHqYWIiU]https://youtu.be/zCvLHqYWIiU[/video]

 

[MissB]

 

[MissB]

Alright so here we are at 11am. 7 hours cooking time, meat thermometer reading 150?! My goal is 190-195? by 2pm. I had to back the heat off. When I bumped it to 225? it was hovering around 280-300 and the meat thermometer jumped up quickly as well. So we are at 180? setting and holding between 220-250?. I may bump the heat again at noon. I just flipped it and sauced it again. It looks amazing, I forgot to take a pic and don't want to open it again for a few hours....so, here's a pic my son took of the smoke (btw I'm sure my neighbors are hating me!)

 

[HOOTER SLED-]

Can't wait to get one of these damn smokers!!! :thumbsup:thumbsup

 

[MissB]

Can't wait to get one of these damn smokers!!! :thumbsup:thumbsup

Hey Snowydownhill Transport Boob Man Go to Traegergrills.com and sign up for their $500/month gift card give away! That's how I got mine, I've been wanting one for a while. We use it all the time. :thumbup:

 

[Forensic]

A brisket will plateau for however long it wants around 150-170. Usually for a couple hours. Just keep on at 225 or as close to it as possible and when it's ready the meat will start to increase in temp again. My brisket cooks for a min of 12 hours then it needs to rest for a couple hours. Don't rush it unless you want a piece of shoe leather.

 

[MissB]

Not rushing Forensic! I started at 4am. So this is the update.




Just flipped for a last time (I think I turned it a total of 3 times) sauced and bumped the temp to 225? again. We are in the home stretch. Hoping to see 190-195 by 2:30! I'll pull it off and let it set for 1.5 hours

 

[HavasuHank]

Hey Snowydownhill Transport Boob Man Go to Traegergrills.com and sign up for their $500/month gift card give away! That's how I got mine, I've been wanting one for a while. We use it all the time. [emoji106]

Just signed up [emoji106] [emoji482]

 

[BACK2BIGRIVER]

You better take it to 210* and let it rest for and hour covered to get it tender.

 

[MissB]

Done! Pulled it at 190?, foiled it and put it in a cooler. Cut it and served it.... For my first brisket, I'd say I killed it






BOOM

Ps that's my pops cutting it!

 

[charlyox]

Great job. You just have to be patient. [emoji106]

 

[Ultracrazy]

Nice smoke ring. Got a traeger (Texas grill) for Christmas and I love it.