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When I cook at 275 my brisket is at 160 in about hours
So take it off at what internal temp?
Just got my first XL Ironwood Traeger excited to get it together. Then, smoke my 1st brisket, I'm going to try those two seasonings.
Why not at 165 first? I thought low and slow was the way…
What pellets do you use or recommend for brisket
I don’t have a problem going into the same hole either 😊
Did this today using the exact same Meat Church seasoning and it was so salty it ruined the brisket. The brisket moisture was great, but next time I will do my own seasoning.
Question; once you wrap it you mentioned you’d throw it on for an hour and a half or so. But then in the vid it showed “4 hours later” which is it. The hour and a half or 4 hours? I know it’s based off the temp, but I’m trying to time the cook
I no longer trim the fat off of the brisket, except that really hard chunk.
I brine the whole thing for 5 days.
I put the brisket on the treager at 12:30 am at 165 degrees C.
At 8 am I wrap the brisket in butcher paper and return it to the smoker at 225 degrees C.
When it’s done I’ll leave it wrapped in a cooler for at least an hour, longest was three.
Stay away from mustard binder, yuck.
How are you doing? I have a question I seasoned up my brisket and I wanna cook it on my Traeger but temperature has dropped 20° high around 30 this week. In NewYork have you ever cooked brisket in this temperature
Well I just paid over a $1,000 for the Traeger and a prime brisket from Coscto and followed all the directions and it came out tough and greasy, totally sucks. I give up.
😋😋
The reviews on this are hilarious! Almost every single 5 star says” lowered the temp 50-100 degrees. If you have to CHANGE the biggest part of the recipe, it’s a sucky recipe!
Do you guys rinse your brisket before you trim or not? I’m new to this and was always told to rinse all meat.
Be nice if my traeger would hold a temp. I'd never get these results with that pos
Hi Matt first time smoking a brisket also first time with a new smoker. I have a 3 pound brisket your recommendations?
You had me at Central Texas!
Good info
I've found that my Traeger doesn't give the brisket quite enough smoke flavor, even with "super smoke" at 225°, so I supplement with a couple smoke tubes. Nice and smokey now.
“I don’t like when people squeeze their brisket”
Great Product / Great Customer Service
Stupid question, can I buy a bigger already trimmed high quality brisket and skip the fat trimming step?
Thank you Matt, I followed this exactly,, it was perfect ! Used my own rub though
Silly question, what kind of sick watch is he wearing?