Just put my first brisket on the Traeger smoker grill at 250F about an hour ago. Might have been wise to wait till later but I was impatient to get it started. I will post a couple of pics from my phone in a few minutes.
Long story but I ended up splitting the brisket between flat and point, for better or for worse. I should probably have cut more off the thin end of the flat, but whatever, it is my first one !
Requesting advice !
1. Did I put enough seasoning on it? It is Harry Soo recipe with just salt, pepper, and ground celery seed. (see pic below)
2. At what temp should I take it out and wrap it (If I do should I turn up the temp to 300?) I have some pink no wax butcher paper.
3. Or I could just let it go (if I do that do I keep the temp the same?)
4. Should I expect them to get up to temp quicker due to separating them?
5. Is 250 an OK temp to cook them ?
6. At what temp or time do I start hourly shpritzing with water ?
Pics to follow
Thanks ! ! ! (I hope someone is still up at this hour !!)
Long story but I ended up splitting the brisket between flat and point, for better or for worse. I should probably have cut more off the thin end of the flat, but whatever, it is my first one !
Requesting advice !
1. Did I put enough seasoning on it? It is Harry Soo recipe with just salt, pepper, and ground celery seed. (see pic below)
2. At what temp should I take it out and wrap it (If I do should I turn up the temp to 300?) I have some pink no wax butcher paper.
3. Or I could just let it go (if I do that do I keep the temp the same?)
4. Should I expect them to get up to temp quicker due to separating them?
5. Is 250 an OK temp to cook them ?
6. At what temp or time do I start hourly shpritzing with water ?
Pics to follow
Thanks ! ! ! (I hope someone is still up at this hour !!)
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