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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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10-26-2009, 01:07 PM
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#1 |
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Found some matches.
Join Date: 10-12-09
Location: San Diego CA
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First time Brisket
Cooked a brisket flat from Costco on my new Traeger. Cooked at 225-250 for 6.5 hours until internal was 190. (setting was 225 but seemed to show higher temps 240 - 250) then into cooler wrapped in foil for 1.5 hours.
No picture but the result was tender with nice smoke ring, but seemed to be very salty. I had rubbed in Traeger Beef rub almost 24 hours before smoker. Did I put rub on too early? I did not wrap meat in foil at all during cook process. Thanks Chris |
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10-26-2009, 01:20 PM
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#2 |
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Knows what a fatty is.
Join Date: 10-14-09
Location: Schaumburg IL
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I had cooked my first brisket also on Sunday. A lot of the rubs we buy have a lot of salt in them, 24 hours with the rub maybe to long also.
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Red Mastertouch,OTG Simpson,Blue Weber Date Code A,OTG,OTS,WSM 22,Char-Griller Pro |
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10-26-2009, 03:03 PM
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#3 |
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somebody shut me the fark up.
  
Join Date: 04-02-09
Location: San Antonio, TX
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Welcome to the Brethren!
Sorry, I can't help you - pictures would help to judge if the amount of rub used was the problem. I haven't used that rub before, so I don't know if doing so early would cause the over-saltiness. Next time, please take some pix - because the rule 'round here is, "No pictures...didn't happen." I'm sure others will chime in with more knowledgeable advice...
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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10-26-2009, 04:42 PM
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#4 |
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Full Fledged Farker
Join Date: 11-12-08
Location: Gibsonburg,Ohio
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Bajachief........................;]-
Are you sure you didn't grab a Corned Flat instead of a reg. one?Rubs shouldn't have that much salt in them
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Smoke Happy:)- Stan aka Old School |
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10-26-2009, 04:44 PM
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#5 |
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is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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^^^ yep what that guy said. So go buy another one take pictures and send to me for a taste test! lol Congrats on the smoking! Sounded great.
JA |
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10-26-2009, 07:02 PM
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#6 |
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Found some matches.
Join Date: 10-17-09
Location: Mattawan MI
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I have smoked a " corned flat " ...Believe me I know the difference now. ( @#$%& )
I have also had issues with rubs, too much, used sea salt once , too salty, I even brined a brisket, not recommended either. It will be interesting to hear the feedback from your question. I need to know if that is too long also. It sounds like a mistake that I could make. I just put the rub on right before going to the smoker. I bought a couple of rubs that were way too salty.
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Weber Gasser ( for now ) |
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