I am going to try cooking one on my traeger this weekend. I know slow cook is important and have a pretty good idea on a rub. Just wondering if anybody has any hints or wants to share a recipe.
BBQ brisket
- Thread starter rwh
- Start date
M
mulestar
Well-known member
Whatever you do for a recipe let us know how it turns out, I have been wanting to do one on my Treager also, just cant seem to find the time as it takes forever to do a brisket.
Heres a vid, he has five parts to the whole video, but it looks like it came out good at the end.
http://http://www.youtube.com/results?search_query=brisket+traeger&search_type=&aq=f
Good luck, love them Traegers!
Heres a vid, he has five parts to the whole video, but it looks like it came out good at the end.
http://http://www.youtube.com/results?search_query=brisket+traeger&search_type=&aq=f
Good luck, love them Traegers!
I will post how mine turns out. Want to have it ready for the Boise St football game saturday. BSU freshman QB is from our little town.
the big trick is to sear the meat first on high that is if you don't have temp control then turn it back to smoke depending on how thick it is i would do 15 to 30 min.per side then on smoke for a few hrs then bring the temp back up on med for about 15 min just before you pull it off .............
i use alot of the treager dry rubs the prime rib rub is realy good i have also marinated in italian dressing for 24hrs drain it and wipe off the extra then dry rub it let sit over night then cook.............
i have been cooking on treager grills for about 12 years....and i own 4 of them...hope this helps
i use alot of the treager dry rubs the prime rib rub is realy good i have also marinated in italian dressing for 24hrs drain it and wipe off the extra then dry rub it let sit over night then cook.............
i have been cooking on treager grills for about 12 years....and i own 4 of them...hope this helps
Mule please fix the link, it's AFU ! ! ! Thank you.
My brother lives in your little town. I was just there to watch my nephew play his 1st freshmen footballgame. Your little town beat Redmond in a close game. Your little team is a power house of legendary proportions in football programs. 4A schools don't want to play a little 2A school!!
Have you been shooting any Doves??
Have you been shooting any Doves??
Dont have time to hunt. I am one of the football coaches. It is a lot of fun. We have some great kids here. Who is your nephew. You can pm me, I might have him in class.
Sure does. I have Helen in one of my classes. I will get to watch Charlie play on friday because the freshman will play before the varsity instead of playing on Monday. Im with JV on monday nights so don't usually get to watch frosh games.
M
mulestar
Well-known member
Ok try this...
http://www.youtube.com/watch?v=GC597jSFUUc
Not sure why that one wouldnt go, hope this one does!!!
Like I said this should be the first part of five that he has
sumbmitted.
http://www.youtube.com/watch?v=GC597jSFUUc
Not sure why that one wouldnt go, hope this one does!!!
Like I said this should be the first part of five that he has
sumbmitted.
After living in KC for 8 years and a huge fan of good bbq, I started making my own now that I've been in seattle 13 years.....just can't seem to find a good one with the heavier smoke flavors. Me and Ice Cap have thrown a few BBQ's and seem to get a good response on our flavors.....There's some 4m folks that have had a bit of it...
The first thing you want is time. I won't let my brisket cook for less than 5-6 hours. I prefer Mesquite or Hickory wood with maybe a hint of cherry or apple. I prefer a spicier rub, I typically ship all my rubs from KC local joints but you can get some good generic seasoning and have good results. I think it's mostly about the wood you select and the time you give it.
I haven't had the opportunity to use the pellet smokers, but I've used all wood and right now I'm using a gas heated wood smoker. Either way, if you want tenderness and flavor, give it time and a stronger wood. I think beef is best with spicy rub.
Have fun going thru the process of BBQ, it's a great time to get in some cold ones and find out what you like. I've found most people from the NW like sweeter flavors, so I've been adding honey and using more fruit wood on my ribs, which is what I like to smoke most....When Ice and I do a throw down, he's usually the one doing the brisket. It's good, just a bit better than McDonalds beef....
The first thing you want is time. I won't let my brisket cook for less than 5-6 hours. I prefer Mesquite or Hickory wood with maybe a hint of cherry or apple. I prefer a spicier rub, I typically ship all my rubs from KC local joints but you can get some good generic seasoning and have good results. I think it's mostly about the wood you select and the time you give it.
I haven't had the opportunity to use the pellet smokers, but I've used all wood and right now I'm using a gas heated wood smoker. Either way, if you want tenderness and flavor, give it time and a stronger wood. I think beef is best with spicy rub.
Have fun going thru the process of BBQ, it's a great time to get in some cold ones and find out what you like. I've found most people from the NW like sweeter flavors, so I've been adding honey and using more fruit wood on my ribs, which is what I like to smoke most....When Ice and I do a throw down, he's usually the one doing the brisket. It's good, just a bit better than McDonalds beef....
I prefer the spicy rubs also. That is what im going with for this trial. Ive done lots of ribs and have a killer tri tip recipe but this is my first try at brisket. Should be a great day of college football, bbq, and maybe something to wash it down.
One thing I learned from Ice, if you are pressed for time. Double wrap the brisket in foil and run it at a high temp for 45-60 minutes and it just gets super tender. I think it has a bit of a wash down of the rub due to the moisture that is trapped, but with a good smoke it still turns out awesome.
Do you have a water pan in that smoker? I'll put spices in my water also....now I'm getting hungry, good thing we are catering a wedding anniversary this weekend, get my BBQ fix!!!
Do you have a water pan in that smoker? I'll put spices in my water also....now I'm getting hungry, good thing we are catering a wedding anniversary this weekend, get my BBQ fix!!!
A
ARTIC CAT BUM
Member
He is right Sear in High for about 10 to 15 minutes on High,Then Slow cook for 8 to 10 hours. I soak in Itailain Dressing also for 24 hrs...
I own three also, I love them...I prefer the the The prime rib rub also I use it on Meat AND fish...
I own three also, I love them...I prefer the the The prime rib rub also I use it on Meat AND fish...
Check out
The smoke ring
Here's my preference on Rub.....http://thekansascitybbqstore.com/kc2/index.php?main_page=product_info&products_id=209
BBQ recipes and forum...
Last edited:
M
mulestar
Well-known member
Great website, going to definately try some recipes there. RWH, how about a play by play on your briskett? I have to work this weekend and will be in front of this thing full time
, nice to hear how it is going, very interested since I will be choking down banquet meals all weekend.Similar threads
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