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Successful high-elevation brisket flat cook!

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    Successful high-elevation brisket flat cook!

    Thanks to a ton of support from the Amazingribs community, I crushed out the most successful brisket flat to date. Best part is, I am graduating up to a new Rec Tec Bull, which arrives tomorrow so I anticipate things only improving compared to my dinky little original Traeger Tailgaiter.

    For this cook:
    • 5 lb "Choice + to Prime" flat
    • Initially layered with Morten's kosher and coarse ground pepper (no dry brine this time)
    • Second layer with my favorite rub - Schultz's Rub (Costco) with Cayenne and Chili pepper added
    • Injection with a beef stock, beef bouillon and water mix
    • Ran with a water pan at the end opposite the heat source
    • Went 4 hours at 250-260, no spritz
    • Wrapped in peach butcher paper @ 165 internal and put in the oven at 270
    • Internal temps reached 190 after one hour, so I unwrapped and continued in the oven with a lowered temp of 250
      • NOTE: Interestingly, temps dropped down to 183 internal and stayed there for about an hour as soon as I unwrapped the meat.
    • After 3.5 hours total oven time (2.5 hours unwrapped) I finally eclipsed 203*
    • Probed and pulled with a total cook time of 7.5 hours
    • Rested for 2 hours in the yeti with towels
    The texture and tenderness were superb. This had more moisture than I've ever had cooking at 6,000 ft. So I doused with some remaining beef broth/stock, lightly dusted with Malcolm Reed's "The Rub" and served. BOOM, a successful session - my wife's favorite brisket ever!!

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    #2
    Looks great! Lower temp after unwrapping is like us sweating on a hot day. Evaporation = cooling. Congrats!

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Crap yeah. Makes perfect sense

    #3
    Good lookin' cook.

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Appreciate it RonB!

    #4
    Nice job. I knew somebody would successfully figure out the brisket at altitude conundrum. Curiously, why did you switch to the oven??

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Cold day, wanted to save some pellets and control temp fluctuations!

    • NapMaster
      NapMaster commented
      Editing a comment
      Roger that SpeedyB I forgot it's still damn cold at your location. At 42', I typically don't have to even factor that in. Again, nice job. 👍

    • SpeedyB
      SpeedyB commented
      Editing a comment
      Much appreciated. I also have the little bitty Traeger with the vent slits on the back (no smoke stack) and thin gauge metal so it's all compounded. It was a good last cook on the little guy!

    #5
    Great job!

    Comment


    #6
    That is a gorgeous cook! Congrats.

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thanks a bunch JGo37 !

    #7
    Nice cook!

    Comment


    • SpeedyB
      SpeedyB commented
      Editing a comment
      Thx klflowers ! Feels good when ya get one right

    #8
    Ding, ding, ding !!! We have a winner !!!

    Comment

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