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Started By
Message
Brisket Saturday.
Posted on 8/19/23 at 5:55 am
Posted on 8/19/23 at 5:55 am
Attempting my second brisket today. It’s around 14 pounds. Seasoned with S&P and this John Henry’s I’ve been using lately. Wish me luck!
9
Posted on 8/19/23 at 6:20 am to LPLGTiger
One of my favorite things about cooking a brisket is getting up early and starting the grill.
I don’t know what it is about it.. but it’s just a good feeling. Hope it comes out great baw!!
I don’t know what it is about it.. but it’s just a good feeling. Hope it comes out great baw!!
Posted on 8/19/23 at 7:15 am to LPLGTiger
I hope you started this before 5:55 am or this will be one late dinner tonight 
A couple of time when my kids were newborns, I started a brisket around 2:00 am after I got up to feed them. Worked out well, 2 birds and all.
A couple of time when my kids were newborns, I started a brisket around 2:00 am after I got up to feed them. Worked out well, 2 birds and all.
Posted on 8/19/23 at 7:20 am to NaturalBeam
Oh I did haha. I posted it after I had been laying on the couch and couldn’t fall back asleep. So the pup and I have been sitting on the back porch watching the sunrise.
Posted on 8/19/23 at 8:09 am to LPLGTiger
Godspeed sir. The start looks good
Posted on 8/19/23 at 8:11 am to PenguinPubes
quote:
One of my favorite things about cooking a brisket is getting up early and starting the grill.
Yes, and the breakfast beers.
Posted on 8/19/23 at 8:13 am to LPLGTiger
Started one this morning myself. This is my first time leaving it rubbed down in the fridge for 12 hours pre-cook. 2nd time doing the 10 hour rest at 160. Also the first time making my own tallow. Should be a fun day. Cheers.
Posted on 8/19/23 at 8:16 am to LPLGTiger
Good luck my man. That JH Pecan Rub is pretty good. I've used it on ribs before but never brisket.
What kind of grill is that? Looks like a pellet?
What kind of grill is that? Looks like a pellet?
Posted on 8/19/23 at 8:21 am to GeauxTigers0107
JH is great on ribs and pork. This is also my first time using it on a brisket.
It’s an old Traeger. I want to say at least 10yo. Hand me down from a family member a few years back. Doesn’t have a screen, just a knob that has “smoke” “medium” and “high” for the settings.
It’s an old Traeger. I want to say at least 10yo. Hand me down from a family member a few years back. Doesn’t have a screen, just a knob that has “smoke” “medium” and “high” for the settings.
Posted on 8/19/23 at 8:27 am to LPLGTiger
quote:
Oh I did haha. I posted it after I had been laying on the couch and couldn’t fall back asleep. So the pup and I have been sitting on the back porch watching the sunrise.
Quality time with the pup and the grill. Bueno.
Posted on 8/19/23 at 8:31 am to LPLGTiger
You have at least 16 hours to go on that big boy, and thats not including the rest. May want to bump that temp close to 275°-300° if you plan on eating today.
Posted on 8/19/23 at 9:30 am to LPLGTiger
would use coarser s&P
also need better coverage all over especially in that SW corner & western edge.
also need better coverage all over especially in that SW corner & western edge.
Posted on 8/19/23 at 9:59 am to Lester Earl
Some people just can't ever leave character...
Posted on 8/19/23 at 10:00 am to LPLGTiger
I hate that I’m suggesting this, but if you plan on eating it today you may have to separate the point from the flat to get a little less cooking time.
Or when it’s time to wrap you can put it in the oven and finish the cook at a higher temp since your Traeger doesn’t have temperatures listed.
Or when it’s time to wrap you can put it in the oven and finish the cook at a higher temp since your Traeger doesn’t have temperatures listed.
Posted on 8/19/23 at 10:22 am to BigBinBR
I’m about 5.5 hours in and the internal temp is 148°.
Posted on 8/19/23 at 10:32 am to LPLGTiger
quote:
I’m about 5.5 hours in and the internal temp is 148°.
Yeah…. You haven’t hit the stall yet.
Posted on 8/19/23 at 10:50 am to GeauxTigers0107
Guy is attempting his 2nd cook. Just giving pointers. It will be ok, I promise.
Posted on 8/19/23 at 11:08 am to Lester Earl
quote:
Guy is attempting his 2nd cook. Just giving pointers. It will be ok, I promise.
Yeah I’m sure it will taste fine. There have been quite a few that I have started later than I wanted.
Though once I realized it will hold in a cooler for 3 or 4 hours and still be just about as hot as when I took it off, I started doing my cook earlier.
Posted on 8/19/23 at 11:56 am to LPLGTiger
Wrapped and back on the pit. Looks good so far. Might be a late dinner night but oh well, there’s a late preseason game. Wife is out with friends and a buddy is coming over with his son. Beer is cold. Happy Saturday baws. 
Posted on 8/19/23 at 12:54 pm to Lester Earl
quote:
Just giving pointers
Like you've ever cooked brisket before...lol. Maybe check your upvote to downvote ratio and see if you come across as "just giving pointers".
quote:
Looks good so far. Might be a late dinner night but oh well,
Yeah I think you're right but that ain't no biggie. Personally I smoke mine to finish 12hrs before I want to serve. When it's done I wrap and hold it in a 150 deg oven for those 12hrs. Just a thought for your next one.
This post was edited on 8/19/23 at 12:59 pm
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