Part of the journey with my Traeger has been less than enjoyable. I have a BGE that smokes perfectly IMHO. Here is the story. I bought some trimmed points (3 @ about 5 lbs each) that were beautifully marbled but heavily trimmed. The BGE did not have enough room so I decided to use the Traeger. I knew the smoke wold be light so I bought a Amazentube to add to the smoke. Pre-salted for 24 hours, rub on for 6 hours. I put the Traeger on 180 for 3 hours then up to 225. Because of the heavy marbling I let it go through the stall without crutching. No smoke flavor at all hardly. The only thing that would saved me was making burnt ends out of ALL of it. So I cubed it and put it back on, and the smoke took.(that went over well, I did not get to bring any back home) BUT, WHERE DID I GO WRONG? i am thinking it has to do with the heavy trimming that dried out the surface too fast and there wa not enough moisture to capture the smoke. I never had any issue with the BGE, but I never had a heavily trimmed point either. I have 2 more heavily trimmed points in the fridge.
1. Any thoughts ?
2. Has any one used duck fat instead of olive oil on briskets? I know the BBBR is water soluble
3. Will frequent misting help, when will I be in danger of over misting and washing off the smoke?
4. How would grated brisket fat sprinkled on the brisket points to mimic the cut off fat layer work.
THANKS!!!
1. Any thoughts ?
2. Has any one used duck fat instead of olive oil on briskets? I know the BBBR is water soluble
3. Will frequent misting help, when will I be in danger of over misting and washing off the smoke?
4. How would grated brisket fat sprinkled on the brisket points to mimic the cut off fat layer work.
THANKS!!!
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