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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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Old 10-26-2009, 02:07 PM   #1
Found some matches.
Join Date: 10-12-09
Location: San Diego CA
Default 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.
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Old 10-26-2009, 02:20 PM   #2
Knows what a fatty is.
Join Date: 10-14-09
Location: Schaumburg IL

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.
Red Mastertouch,OTG Simpson,Blue Weber Date Code A,OTG,OTS,WSM 22,Char-Griller Pro
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Old 10-26-2009, 04:03 PM   #3
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

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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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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Old 10-26-2009, 05:42 PM   #4
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Join Date: 11-12-08
Location: Gibsonburg,Ohio
Default 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
Smoke Happy:)- Stan aka Old School
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Old 10-26-2009, 05:44 PM   #5
is One Chatty Farker
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Join Date: 10-02-09
Location: Centralia, MO

^^^ 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.

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Old 10-26-2009, 08:02 PM   #6
Found some matches.
Join Date: 10-17-09
Location: Mattawan MI

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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