Need your help. Brisket

[Tyrex750]

Thats all i buy is prime also, rather spend a lil more and have a better piece of meat. Put a 14 lber on at 10 this morning on the treager. Gonna let it go all night

[HUNTIN HARD]

My names not Jason, but you’re welcome anyway.

You inspired me to go with no wrapping lol thank you

[RMW]

Hard to let rest in the cooler for long especially when your hungry and ready to eat

[Gumbo Man]

In for the results. Pictures or this never happened.

[muddyz]

Another lesson is always budget your time for several HOURS before you plan to eat. It can always sit in the cooler wrapped for longer, but you dang sure can't make it cook faster when you get hungry.

The other key point that was made but maybe missed...if you hit a secondary stall after you wrap (assuming you wrap around 160) then you can bump the heat up from the standard 225 that you started with up to 275 or so and it will help push on through.

[HUNTIN HARD]

Well more dog food I give up very dry

[Gumbo Man]

Dammmit. Can you just chop it up for sandwiches?

[HUNTIN HARD]

Dammmit. Can you just chop it up for sandwiches?

Yep that’s what I do, saw it in little pieces then put in food processor and ton of sauce

[Smart]

Wrap, wrap, wrap... some swear by not wrapping...but that's just me..


Sorry man. Really surprised with a prime brisket, it came out like that....especially as tender as it probed.

[HUNTIN HARD]

Why is the top and bottom so flipping hard?

[oktx]

Inject! Inject! Inject! I thought it would be great being prime.

[Mitchell8]

I go to Jorges in Dacus and get mine sliced and chilled. Oven 350 1 hour. Unfortunately best brisket I’ve cooked, so I’m done smoking until maybe i get a traeger.

[Tyrex750]

Wrap it in butcher paper, and get u some wagyu beef tallow. Put some tallow on the butcher paper when u wrap it, takes it to another level. Will be on point when its done

[Burntorange Bowhunter]

You've got it made then, that's half the battle. Be sure to slice it correctly.

Ugh.

This is the problem right here.

Sent from my SM-G973U using Tapatalk

[RobinHood]

Wrapping is a must for me. That’s the main thing I’m big on next to longer rests. How long did you rest it for? Here’s a reason for the rest. And by wrapping, the juices stay with the meat.



Sent from my iPhone using Tapatalk