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:
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
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