Yeah, another brisket thread, my 2nd.

[LordRiffenstein]

Decided to do another brisket, 1st one was over a year ago and we weren´t impressed. It was very tender but the taste was not what we were expecting.

So after reading up here, reading Aaron Franklin´s book and watching his videos, it was time to tackle another one. Brisket is hard to get here but my meat grocer gets some US stuff in for KCBS teams, the one I got was a Choice. I decided to do a fairly heavy trim, it was 3,9kg before trimming and was 2,5 afterwards.

I used a rub of coarse salt - coarsely grind pepper - onion and garlic powder. Put it on the Traeger at 225F around midnight. Checked back after 7 hours of sleep and sprayed with apple juice/cider vinegar. Sprayed again about an hour later. After about 10 hours, it hit 170 in the point and I wrapped it in butcher paper. After about 2 hours in the bp, I started checking it for doneness. It was ready after almost 14 hours. Let it rest on the counter for about 30mins and put it in the oven for a long rest (about 4,5 hours).

Simply put, it was amazing. Had family over and everybody loved it, it was all gone in no time.

Before and after trimming

https://uploads.tapatalk-cdn.com/20171231/5a47e1f71c63aa42453615ba984f16d8.jpg

https://uploads.tapatalk-cdn.com/20171231/7f7035a33a7097afe4a7560da32f0c91.jpg

https://uploads.tapatalk-cdn.com/20171231/eb663f36a691618eb7aa649c016eb3d6.jpg

https://uploads.tapatalk-cdn.com/20171231/6cd5e2f2b4fbe9117edd515f3f179769.jpg

Rubbed

https://uploads.tapatalk-cdn.com/20171231/5a3d55cb6e2246e68ffa193dc20aba17.jpg

After 7 hours

https://uploads.tapatalk-cdn.com/20171231/bbc12525069defb6d57964af3dbe7921.jpg

10 hours, time to wrap it

https://uploads.tapatalk-cdn.com/20171231/26624b9c7cd86d15d946c6fa5cb0514e.jpg

End result:

https://uploads.tapatalk-cdn.com/20171231/a482f78b2a512855195942c5390a9b4c.jpg

https://uploads.tapatalk-cdn.com/20171231/187c8e53d8f04578acea252193df485c.jpg

[Mikhail]

That's beautiful. be sure to save the drippings!

[Smoking Piney]

That's a fine looking brisket. Well done! :thumb:

[okiej]

Wow! Nice job trimming and cooking. That started out looking rough till you trimmed it. Ended up looking awesome. Great Job :eusa_clap

[SmittyJonz]

Good Job. :thumb: My Brother is an Army Chaplain and just got stationed in Belgium - been there about a Month. He syas the Biggest Shocker was the Cars. He's driving an underpowered tin can he says. They took their Honda Mini Van with them for his Wife n Kids and they say it's the Biggest thing on the Roads. :shock:

[pjtexas1]

I'd say you got it figured out after only 2 tries. Not many can say that.

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[LordRiffenstein]

Wow! Nice job trimming and cooking. That started out looking rough till you trimmed it. Ended up looking awesome. Great Job :eusa_clap

It was frozen when we got it so I wasn´t able to check it. When I opened the package before trimming I though 'Ugh, this doesn´t look good' but the end result was just great.

[LordRiffenstein]

Good Job. :thumb: My Brother is an Army Chaplain and just got stationed in Belgium - been there about a Month. He syas the Biggest Shocker was the Cars. He's driving an underpowered tin can he says. They took their Honda Mini Van with them for his Wife n Kids and they say it's the Biggest thing on the Roads. :shock:

Oh yeah, I can imagine the shock!

[LordRiffenstein]

I'd say you got it figured out after only 2 tries. Not many can say that.

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With some excellent info from this place and some pointers from Mr Franklin, I got an excellent result. Thanks!