A Little Smoke Before Christmas!!

Discussion in 'Food Preparation, Camp Cooking and Recipes' started by JDMiller, Dec 22, 2019.

  1. JDMiller

    JDMiller 12 pointer

    10,561
    3,162
    Jun 12, 2005
    " Between the Rivers "
    I’m actually smoking a Christmas gift from my crews at work ... a 15lb beef brisket. Got her trimmed & lathered up with a prime rib rub ... and on the Traeger about 6:30 for a night smoke.

    Have the pellet hopper brim full with a blend of hickory, cherry & maple. I’m running the smoker for 3-4 hours at 165 to set a good smoke flavor then cranking it to 225F for the remainder of the cook. Looking for a 195-200F internal temp on the thickest part of the brisket.

    Using the WiFi features of the grill & app on my phone.... have all the alarms set to wake me up if anything goes above or below my set points . Got to love technology.

    I figure it will be on up in the morning before done.... but man this chunk of beef smells good now.

    91B1F538-FA83-4218-A6C4-5C69B5A41AA5.jpeg

    AF1A7058-F744-4992-96AF-44D154EAD35B.jpeg
     
  2. EdLongshanks

    EdLongshanks 12 pointer

    11,299
    6,820
    Nov 16, 2013
    Northern Kentucky
  3. davers

    davers 12 pointer

    2,854
    928
    Jul 14, 2014
    Kentucky
    Looks very good! Enjoy, and Merry Christmas.
     
  4. 120+

    120+ 12 pointer

    I'm interested in seeing some after pictures. I've just started tinkering with smoking briskets but I've not been happy with my end product yet. I believe I've been letting my temp get too high.
     
  5. ribsplitter

    ribsplitter Cyber-Hunter

    2,439
    336
    Jan 19, 2004
    rush, ky, USA.
    My last two I've done with mesquite
    cooked at 225 and wrapped them in paper at 165. Fat side up with a mustard base and Malcolm Reed rub coating on top with some A/P. Pulled them at 195 and let them rest for a couple hours on the carving block. They were by far the best I've made and had great bark and burnt ends . I was never really a fan of Mesquite smoke until I used it myself at home . It has a little bite to it and really sets the brisket off to me . It's hard to beat brisket on the smoke at home no matter how you do it.
     
    KYBOY likes this.
  6. bgkyarcher

    bgkyarcher 12 pointer

    12,288
    4,509
    Aug 23, 2011
    BG
  7. bgkyarcher

    bgkyarcher 12 pointer

    12,288
    4,509
    Aug 23, 2011
    BG
    Low and slow. I stay at 225.
     
  8. JDMiller

    JDMiller 12 pointer

    10,561
    3,162
    Jun 12, 2005
    " Between the Rivers "
    I’m still cooking as of now.... which I was figuring this would be a 16-18 hour smoke. Mainly because I started out at 165 as somewhat a super smoke setting on the Traeger... and it’s a fairly large chunk of meat closer to 16lbs than actually 15.

    I’ll follow up with some “after” pics but got 1-2 hours to go.

    FD39F7A3-39AD-453F-88DA-55FD9C6469EA.jpeg
     
  9. JR in KY

    JR in KY 12 pointer

    2,855
    3,310
    Jan 25, 2006
    The Occupied South
    I figure most of Us can be there by 2 hours.
     
    xbokilla and Feedman like this.
  10. JDMiller

    JDMiller 12 pointer

    10,561
    3,162
    Jun 12, 2005
    " Between the Rivers "
    Just took it out.... wrapped and resting for another hour.
    082ABE5C-8E82-4A92-A1F8-00F965FD108E.jpeg
     
    rlb165, xbokilla, Ataulbe1 and 9 others like this.
  11. KYBOY

    KYBOY 12 pointer

    7,844
    1,223
    Apr 21, 2005
    Floyd,co..Kentucky
    I’m fixing to do one myself. Just curious do any of you separate the flat and point to smoke them separately?
     
  12. JDMiller

    JDMiller 12 pointer

    10,561
    3,162
    Jun 12, 2005
    " Between the Rivers "
    Sliced the brisket .... final product.

    Honestly one of the best tasting briskets I’ve done.

    84584DF7-33D0-418D-AFEE-0531F9A8088E.jpeg
     
    cfd266, carnivore, bondhu and 3 others like this.
  13. bgkyarcher

    bgkyarcher 12 pointer

    12,288
    4,509
    Aug 23, 2011
    BG
    I separate them and smoke at same time. Different probes. Flat gets done much quicker.
     
    KYBOY likes this.
  14. claynut69

    claynut69 6 pointer

    274
    37
    Nov 14, 2007
    pulaski, co
    What is your prime rib rub if you don't mind. Getting ready to smoke a prime rib and am looking for a good rub.
     
  15. xbokilla

    xbokilla 12 pointer

    9,691
    3,267
    Jun 28, 2012
    Looks good. You got that Traeger broke in!
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice