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Smoking my first brisket this weekend on new Traeger. Pellet choice?
Posted on 9/25/19 at 6:45 am
Posted on 9/25/19 at 6:45 am
I live in Northern Minnesota, so my options for both BBQ restaurants and ingredients/tools for doing it at home are limited. I have a couple of buddies who can do a decent brisket. Either that, or I have just been away from Texas too long and my standards are low.
This will be my first go at a brisket. Being a Texan, I feel a certain pressure here, but the limited tools and experience give me a pass for a while.
A Traeger is not the optimal smoker for this, but I am not about to invest in a more "purpose-built" setup for the few times I will be doing brisket.
All that being said, I need to settle on the wood for pellets. Traeger has a "Texas Beef" blend that has oak, mesquite, and pecan. Not sure of the ratios. You get mixed opinions on mesquite being in the mix, but I assume it won't overpower the other two in there. No hickory, which, again, seems to be a matter of wide opinions.
So, anybody think I am wrong to start with this blend for a first attempt? Again, I am just aiming for "passable" by Texas standards. None of these people (or I, for that matter) will be able to hold this up against stuff you get in Texas for comparison.
This will be my first go at a brisket. Being a Texan, I feel a certain pressure here, but the limited tools and experience give me a pass for a while.
A Traeger is not the optimal smoker for this, but I am not about to invest in a more "purpose-built" setup for the few times I will be doing brisket.
All that being said, I need to settle on the wood for pellets. Traeger has a "Texas Beef" blend that has oak, mesquite, and pecan. Not sure of the ratios. You get mixed opinions on mesquite being in the mix, but I assume it won't overpower the other two in there. No hickory, which, again, seems to be a matter of wide opinions.
So, anybody think I am wrong to start with this blend for a first attempt? Again, I am just aiming for "passable" by Texas standards. None of these people (or I, for that matter) will be able to hold this up against stuff you get in Texas for comparison.
6
Posted on 9/25/19 at 7:03 am to Ag Zwin
Check out the food and drink board. It’s full of good info about smoking on a pellet grill.
Posted on 9/25/19 at 8:15 am to DownSouthJukin
Honestly, didn’t even know there was one. Thanks for the tip.
I spend too much time on PT and the “football” board. Rarely even come here.
RA’d this thread.
I spend too much time on PT and the “football” board. Rarely even come here.
RA’d this thread.
This post was edited on 9/25/19 at 8:16 am
Posted on 9/25/19 at 9:18 am to Ag Zwin
It's a great place to go for cooking ideas and to find bar and restaurant reviews and recs. 
Posted on 9/25/19 at 10:21 am to Ag Zwin
Brisket is challenging, but very rewarding. Pro tip, put your rub on a hours before you toss it in the smoker. It takes longer for salt to penetrate beef than it does pork.
I'm not familiar with pellet smokers, but if i'm smoking brisket it is gonna likely be a blend chunks of mesquite and hickory and maybe some pecan. So that blend sounds great.
another good place to find information is the link below. You can learn a lot.
smoking meat forum
I'm not familiar with pellet smokers, but if i'm smoking brisket it is gonna likely be a blend chunks of mesquite and hickory and maybe some pecan. So that blend sounds great.
another good place to find information is the link below. You can learn a lot.
smoking meat forum
Posted on 10/2/19 at 3:09 pm to yatesdog38
An A&M fan who has never smoked meat - Doubtful!
Posted on 10/2/19 at 9:27 pm to Ag Zwin
Posted on 10/3/19 at 2:26 pm to mikearch
I use only mesquite in my Traeger, burns better and less pellet jams.
Rule of thumb is 1.5 hours while smoking at 225* time at per pound depending on outside temp.
The Brisket has to reach an internal temp of 205*, you will need to wrap it in foil to get it there on a Traeger.
Once you hit 205*, remove, wrap in a towel, place in a cooler and let rest for at least an hour.
Rule of thumb is 1.5 hours while smoking at 225* time at per pound depending on outside temp.
The Brisket has to reach an internal temp of 205*, you will need to wrap it in foil to get it there on a Traeger.
Once you hit 205*, remove, wrap in a towel, place in a cooler and let rest for at least an hour.
This post was edited on 10/3/19 at 2:28 pm
Posted on 10/8/19 at 8:06 pm to Ag Zwin
I bought an electric smoker,put water and wood chips in,season and place the meat in,put the thermometer in the meat,set it and forget it.
Turns itself off when done.Old man's dream.
The only drawback is I used to time my cooking by how many beers I consumed.This method screws that all up.
Turns itself off when done.Old man's dream.
The only drawback is I used to time my cooking by how many beers I consumed.This method screws that all up.
Posted on 10/17/19 at 5:08 pm to Ag Zwin
Who here can school me on just a brisket flat?
Posted on 10/18/19 at 5:31 am to deeprig9
quote:
Who here can school me on just a brisket flat?
I like Malcolm Reed's youtube channel, howtobbqright. Check him out, he explains it really well.
Posted on 10/24/19 at 3:55 pm to Ag Zwin
.177 Bold move though, air rifle vs steer.
Posted on 11/5/19 at 10:40 am to kywildcatfanone
quote:
I like Malcolm Reed's youtube channel, howtobbqright. Check him out, he explains it really well.
He's the best!! explains things in a super simple way
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