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Hi all,

Brisket is something that I have always enjoyed at BBQ joints throughout the US, however it is something that is not that common here in Canada. I recently found a brisket at a local grocery store and picked it up with plans to do it on my Traeger. I know that brisket needs to be done "low & slow" but other than that I don't know a whole lot. Wondering if anyone here can provide a beginners guide to brisket? Feel free to PM me if you don't want to post your secret recipe!

SS


"To be glad of life because it gives you a chance to love and to work and to play and to look up at the stars. To be satisfied with your possessions but not content with yourself until you have made the best of them."
-Henry Van Dyke
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Originally Posted by SamSteele
Hi all,

Brisket is something that I have always enjoyed at BBQ joints throughout the US, however it is something that is not that common here in Canada. I recently found a brisket at a local grocery store and picked it up with plans to do it on my Traeger. I know that brisket needs to be done "low & slow" but other than that I don't know a whole lot. Wondering if anyone here can provide a beginners guide to brisket? Feel free to PM me if you don't want to post your secret recipe!

SS


If the experts are around, HOLD ON ! You are in for more help, advice and recipes than you could ever have imagined, and the end result will be AMAZING !

Good luck, Eh, from a fellow Canadian

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This will get you up and running
I'm assuming you bought a flat?

http://amazingribs.com/recipes/beef/texas_brisket.html


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Season it with Montreal Steak and throw it on your smoker @ 250 for 6-8 hours.

Keep the smoke up.

Wrap it in foil and finish in your oven, or your smoker at the same temp.

Put a fork in the thickest portion of the brisket and twist it. Now let go. If the fork doesn't move, it's done. If it does, it's not.

I'd suggest testing it around the 10-12 hour mark. Depending on the size of the brisket.

DON'T pull it out until it passes the fork test.

DON'T plan on eating it the same day. Make it the day before. This will keep you from rushing and having to "get it ready" in time for the dipschits you're cooking it for.

DON'T worry about internal temperature. Fork test. That is all you need.

You can agonize over rubs and amount of smoke until your death. But if you want to get past the butt-sniffing stage of learning how to do a brisket, follow the above. It is not complex. It is fugging easy. Just follow what I wrote. You can tune from there.



Travis


Originally Posted by Geno67
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dvdegeorge,

It was listed as a "Brisket roast" and was cryovac'd. It had the rounder shape of a roast, not flat. Does that change anything?

SS


"To be glad of life because it gives you a chance to love and to work and to play and to look up at the stars. To be satisfied with your possessions but not content with yourself until you have made the best of them."
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How much does it weigh?


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A whole packer will go 12lbs and up I prefer not to foil a packer
A flat will dry out if not foiled
Foiling is ok but you lose the texture and crunch of the bark when foiled
If you can take a picture of the cut


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New BBQ joint in Springfield, MO. Wife went there a couple months ago. Took me there a few weeks ago. We walk in and she tells owner she loved the rub on the brisket the last time.

"Yeah, I've heard that, I thought about bottling it and selling it, but I just can't bottle salt and pepper and sell it with a clear conscience."

There is 1500 ways to rub a brisket, and I don't think any of them are wrong.

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Originally Posted by SamSteele
dvdegeorge,

It was listed as a "Brisket roast" and was cryovac'd. It had the rounder shape of a roast, not flat. Does that change anything?

SS


Sounds like he bought a point.


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Yup I believe that maybe what he has and if so I'd not foil


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Originally Posted by dvdegeorge
Foiling is ok but you lose the texture and crunch of the bark when foiled


No you most certainly do not.



Travis


Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
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My experience has been a crustier firmer bark when not foiled


My dog is a member of the "Turd Like Clan"

Covert Trail Cameras are JUNK

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Your opinion is wrong.




Travis



grin


Originally Posted by Geno67
Trump being classless,tasteless and clueless as usual.
Originally Posted by Judman
Sorry, trump is a no tax payin pile of shiit.
Originally Posted by KSMITH
My young wife decided to play the field and had moved several dudes into my house
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I'm just a yankee so what do I know,to make matters worse I was trained by Texans


My dog is a member of the "Turd Like Clan"

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I'd rotisserie that mf'er.

But then again, I'd spin a penguin if I came upon one.

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I'm guessing it to be about 5-6 lbs. It's in the freezer at the moment as I'm waiting for some warmer days run the smoker. -20C tends to eat up the fuel quick! It's supposed to get around freezing this weekend so I was thinking of doing it then.

SS


"To be glad of life because it gives you a chance to love and to work and to play and to look up at the stars. To be satisfied with your possessions but not content with yourself until you have made the best of them."
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BOWHUNR Mike will be along he's the real guru


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Covert Trail Cameras are JUNK

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Just put the danged thing in the microwave for 3 hours! wink


Proud to be a true Sandlapper!!

Go Nats!!!!


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Originally Posted by byc
Just put the danged thing in the microwave for 3 hours! wink


BLASPHEMER!

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