Northwest Fishing Reports

poker night saturday night and we are providing the meat, a 11 pound brisket. i have my rub but im getting conflicting storys on how long to smoke/cook it for. i have a traeger, some say 5 hrs on med then smoke for 3 hrs others say med 3 smoke 4 wrap in foil then med for 2 so on bla bla . any help or ideas (ralphy) will be welcome.




:chef:

I've resorted to using a thermometer to tell me when the meat is ready. For beef I shoot for 130 to 140 degrees F (medium rare), I've never had much luck with cooking meat past that point unless it was put in sauce and slow cooked. I'd put it on medium until the internal temp reaches 110 degrees and then finish it with the smoke.

I like my briskets well cooked.I rub it let it sit refrigerated for overnite then smoke it at 140 approx for 3 hours then crank the heat up for a few more hours.I like a thin coating of honey on it almost at the done point.It will have a nice tangy taste along with the smoke.I too use my Traeger for this.Gotto love them Traegers.I smoke with apple pellets with a a lil bit of mesquite.

Low and slow and constant basting once the hard smoking is finished. It takes longer to cook but the finished product is more tender.

Try using a mop solution using a beer and some of the powder rub.Mix together and kinda mop your brisket.Wolverine is very correct on that.Mopping it keeps it moist.

DONT FREAK OUT BUT HAVE YOU EVER DONE ONE IN A CROCK POT ITS TENDER! IAM SORRY IF I OFFENDED ANYBODY. 11LBS MIGHT BE PROBLEM BUT FOR A SMALL ONE IT WORKS. THIS WAS JUST AN IDEA. SAY SHUT UP FLIPPIN IF YOU WANT TO.

:chef: Crock Pot... Oh the Insanity.....

sorry ramcvey in didnt mean to go there please forgive me.

post log.
i rubbed the brisket 24 hrs before, with beef rub and santa maria seasoning.
started the treager at 220 and cooked the brisket it with apple, from 4:30 am till 3:30 then smoked it from 3:30 to 5:30 wraped in heavy foil.

it fell apart and was the best brisket i have ever had.






:chef:

Crock pots or smokers are both great.I use my crockpot at least once a week.When youre a single working man(woman) the crockpot is the BEST.You get home from work your house smells sooooo good and dinner is ready.No shame in mentioning a crockpot.

I make a Russian/Eastern European dish called a Cholent.Its a brisket baked for 10-12 hours in a crockpot with onions,potatoes and lima beans.The brisket is very soft and the juices permiate the potatoes and beans. Good stuff...

We had 4 crocks when we met. Were down to 2 now and I have a crocked meal atleast once or twice a week. Spagetti to Roast, Stew to Chili.. everywhere in between and back again.

Just dont tell anyone...

I wish I had checked this thread about a week ago. (And I wish I had actual temperature settings for my smoker.)

Last weekend, I had a 4lb slab of brisket. Put on a dry rub. (Didn't have the time to let it sit over night with the rub.) Fired up the Traeger using Hickory pellets. This time, instead of heating up the Traeger on HIGH, I started it on Medium to get things rolling. When it was time to put the meat on (no foil), I immediately switched it to smoke. I believe that I let that brisket smoke for about 6 or 7 hours. I did not baste it at all.

In the end, the internal meat temperature was about 145. I probably should have taken it off sooner, oh well, yard work got in the way. The meat wasn't as fall apart tender as I would have liked, but it was smoky-meaty good anyways.

The next day, the meat was still beautiful. I cut it nice and thin against the grain for some excellent sandwiches.