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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-09-2014, 09:59 AM | #1 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Hot and fast brisket on traeger questions.
I am thinking about doing a hot and fast brisket on my traeger and adding a foil pack of wood chips for supplementary smoke. Would this work to get smoke at temps of 325-350? I know low and slow but I may have to do it hot and fast at some point and I saw an article about it. I was wondering if I can still get a smokey flavor. Also, should I remove the fat cap for hot and fast? I figure the fat will not render as easily at hot and fast temps. Let me know what you think if you have done this before. Thanks
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04-09-2014, 10:25 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I think it would be over kill I cook at 300+ all the time plenty of smoke flavor. Leave all the fat cap in place and cook FC down it renders just fine just trim out the pockets of hard fat on each side where the point & flat meet.
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04-09-2014, 10:33 AM | #3 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Ok what would you say typical cook times are for hot and fast brisket per pound?
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04-09-2014, 10:41 AM | #4 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
I think you should keep the foil pack from what I have read about cooking on a Traeger, but never used a Traeger.
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04-09-2014, 10:46 AM | #5 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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NOT!!! Pellet poopers are Little easy bake ministick burners It should get enough with the pellets over 5-6 hrs. I wonder if his is pink
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-09-2014, 10:48 AM | #6 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
A buddy of mine put on a smoke daddy to get some some flavor out of his traeger cooking at higher temps....don't know how long of a smoke foil packs will get ya but if you do make lots of them.
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04-09-2014, 10:48 AM | #7 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
I guess that depends on if he is wrapping or letting it ride naked.
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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04-09-2014, 10:55 AM | #8 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-09-2014, 12:30 PM | #9 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I would smoke it for and hour or so @ 180 then crank it up. Burning pellets at
300-350 causes a very efficient burn with a very light smoke profile. One of the smoke generators would help a lot.
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04-09-2014, 12:41 PM | #10 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
In addition, using the strongest pellets you can get will help. I have some 100% Mesquite from Lumberjack which might produce good smoke flavor at those temps. 100% Hickory might work also. I doubt you will get good results using any flavor of blended pellets, especially Traeger. Good Luck TIM
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04-09-2014, 12:43 PM | #11 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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04-09-2014, 12:44 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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04-09-2014, 01:04 PM | #13 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I've done a couple briskets using the BluDawg method on my Traeger and didn't have any issues with getting enough smoke. I used a blend of the cherry and pecan and it turned out great. Now granted, I'm not a huge fan of a heavy smoke so YMMV.
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04-09-2014, 02:48 PM | #14 |
is one Smokin' Farker
Join Date: 05-31-08
Location: Tucson, AZ
Name/Nickname : Jim
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Start out at 225 fat side down until internal temp is about 145. I prefer 180 but the Traeger only has 150 then 225 and 150 is too low for this. Then crank her up to 325 until internal is about 175 and you're happy with the bark and the fat is good and rendered. Then foil fat side up until done. As said above use a 100% pellet. I like a 50/50 mix of mesquite and hickory with my brisket. Also I trim the fat cap to about 1/4" before cooking. The lower starting point will give a good smoke flavor.
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04-09-2014, 06:19 PM | #15 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Blu....what did i tell you about drinking so early in the morning?
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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