The best part about having a Traeger

[wildcat_husker]

My favorite side on the Traeger is a smoked potato. Rubbed in olive oil and kosher salt yields some amazing results.

Give me some more deets on this. How long? Temp? Wrap it at all?

I understand I can look it up but I want your recipe.

 

[BIG TONE SOPRANO]

Temp has always told me everything I need to know unless it’s something like ribs, I’ve cooked briskets exactly the same and have had some be a homerun and some not be as good. I’ve never had a horrible brisket, but they a harder to cook than most other meats. It’s pretty much impossible to fuck up a pork unless you don’t cook it long enough.

You gotta wrap a brisket at 160. Take to 206-208. Impossible to mess up

 

[Adolph Coors]

Yeah brisket is always a bit of a wildcard. I want to smoke one next weekend and see how it goes.

My favorite side on the Traeger is a smoked potato. Rubbed in olive oil and kosher salt yields some amazing results.

brisket is by far the most overrated food on planet earth

 

[Cash68847]

I’m never happy with the sear.

Buy some grill grates. They get up to 600-700 degrees if you max out your pellet grill.

 

[Cash68847]

brisket is by far the most overrated food on planet earth

If it turns out perfect it’s not.

 

[Cash68847]

You gotta wrap a brisket at 160. Take to 206-208. Impossible to mess up

I take it out at 200-205. I wrap it at the stall. Sometimes it’s dried out more at the thinner region. Like I said I’ve never ruined one, but it wasn’t consistent throughout. Cutting the fat cap correctly probably plays somewhat of a role I assume.

 

[Adolph Coors]

If it turns out perfect it’s not.

we’re talking dumb & dumber 1 in a million

 

[Baron Winnebago]

OP is the Lincoln Riley of meat smoking, imo

 

[cwessel76]

OP is the Lincoln Riley of meat smoking, imo

 

[cwessel76]

Give me some more deets on this. How long? Temp? Wrap it at all?

I understand I can look it up but I want your recipe.

I’ll find the recipe and post it.

 

[Adolph Coors]

You have to wrap after it hits 195 ish and let it sit in a cooler. When you smoke it all the juice goes to the outside.

Don’t make the mistake by brother in law did. Told him to put it in a cooler and he put ice in it 🤣🤣

lol i was confused too. why would you want to freeze it 😂

 

[Sous Chef]

This thread

 

[Cookiemonster]

I’ve never wrapped a pork butt. I spritz it every hour after the first 4 hours of cooking, but don’t pay much attention to it. I try to get it to 200-205, so it has no chance of being tough. It always shreds perfect. I did a Chuck roast last weekend. I wrapped at the stall 170 until it got to 200-205. It’s sort of like a brisket without the guess work if it will turn out good.

I do this often. All the similar texture and flavor, without the risk of it sucking.

 

[BIG TONE SOPRANO]

brisket is by far the most overrated food on planet earth

It used to be about free at the grocery store. Texas made it expensive. Smoked chicken is the best of all IMO

 

[Jim14510]

Why not cook steaks on your traegar? I cook them all the time on my Rec Tec and they turn out amazing.

I'll do really thick ones on the traeger.

 

[Jim14510]

Yeah brisket is always a bit of a wildcard. I want to smoke one next weekend and see how it goes.

My favorite side on the Traeger is a smoked potato. Rubbed in olive oil and kosher salt yields some amazing results.

Potatoes are fantastic.

 

[Cash68847]

You have to wrap after it hits 195 ish and let it sit in a cooler. When you smoke it all the juice goes to the outside.

Don’t make the mistake by brother in law did. Told him to put it in a cooler and he put ice in it 🤣🤣

I always let it sit.

 

[Cash68847]

we’re talking dumb & dumber 1 in a million

I get what you’re saying. Something like a prime rib is better to go with.

 

[Adolph Coors]

I get what you’re saying. Something like a prime rib is better to go with.

im not saying brisket is good to eat. it is. but its just overrated

 

[Scott Hall]

No one sold a stone cold stunner better than me.