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Today was brisket day. Unfortunately, I have no pictures, as I've already sliced the brisket before thinking to post pictures for you guys.
Went to the Meat House in Covington, GA and picked up an 11 lb. brisket yesterday. Had Daniel, the butcher, trim it "Franklin style." Took it home and this morning I rubbed it with Kosher Salt and black pepper. Got the smoker fired up with Traeger "Texas" pellets, a mix of oak, mesquite and pecan.
Had problems with temperature control all day. Couldn't get it consistently at 250F. Ended up taking less time than expected and got too much bark. Had to trim some of the bark in order to serve. Sliced it up. Taste is good, if a bit charred. Good smoke flavor and the richness of the brisket comes through. I'm going to have to practice on something less expensive, like a Boston butt or some St. Louis style ribs, before I put a brisket in the smoker again. Got to get the temp control down to a science.
Went to the Meat House in Covington, GA and picked up an 11 lb. brisket yesterday. Had Daniel, the butcher, trim it "Franklin style." Took it home and this morning I rubbed it with Kosher Salt and black pepper. Got the smoker fired up with Traeger "Texas" pellets, a mix of oak, mesquite and pecan.
Had problems with temperature control all day. Couldn't get it consistently at 250F. Ended up taking less time than expected and got too much bark. Had to trim some of the bark in order to serve. Sliced it up. Taste is good, if a bit charred. Good smoke flavor and the richness of the brisket comes through. I'm going to have to practice on something less expensive, like a Boston butt or some St. Louis style ribs, before I put a brisket in the smoker again. Got to get the temp control down to a science.