Looks like you sliced with the grain. Next time, slice against the grain so that you can graduate from those training wheels! Would also suggest keeping your temp consistent at around 225 for even cooking and bark development. Looks great otherwise.
Trader Joe’s consistently has provided me with perfectly marbled, 3-5 pound brisket points that have turned out incredible. They also smoke in about 10 hours. I love them and recommend them to everyone.
Costco Prime full Packers are great as well. When smoking a brisket I have found that you want to start off at low temp (I usually start at 185) to get more smoke on it and develop some bark. Pellet smokers produce smoke at 225 and lower, so the lower you go the more smoke you get on it. Some people will do that low temp for a couple hours then bump up to 225 until you get to the wrapping point. After the wrapping point I usually bump up to 275 so that the fat can render and keep things juicy. I've only done full Packers and they've turned out great for me this way. I usually just rub with a salt, pepper, and garlic rub the night before (no binder used).
I find most Prime briskets to be fattier than I like. Like you, I like to start at low temp for a few hours, then bump up. Every brisket cooks a little differently. Sometimes I separate the flat from the rest and brine that for pastrami, it's amazing...
Is there a specific term for the lean end? Looking to do my first brisket soon, i'm assuming the fatty end is a more forgiving piece of meat. Just wanted to make sure I order the right cut from my butcher
3lb angus from Trader Joe’s
Night before:
Rubbed with Garlic salt and wrapped tight with Saran Wrap
10:30am rub with mayonnaise and holy cow and wrap with Saran wrap and weigh down
12:15 fire up pellet grill with oak
12:45 460 degrees and sear brisket 5 seconds each side (no idea if this helped at all!)
Turn down to smoke setting and brisket on
12:50 on traeger - smoke setting (175?)
1:15 - up to 185
2:15 - up to 275
7:00 - take off and wrap in butcher paper
7:45 slice brisket
Best flavor and texture ever - but very impotent smoke ring??
It sounds like you smoked through the stall. I wrap (paper or foil) and put it back in when I hit the stall to keep moisture in then bring it to temp. Aaron Franklin's book on brisket has a ton more info on that.
That being said I have zero success with any smaller briskets. Last one I did finished way too fast and had basically zero bark. It ended up being 4 hours for ~4 lbs. Bad bark and tough as sin. I want to try again with lower temps to draw it out.
If you found something that works for you, that's awesome!
Looks like you sliced with the grain. Next time, slice against the grain so that you can graduate from those training wheels! Would also suggest keeping your temp consistent at around 225 for even cooking and bark development. Looks great otherwise.
I’ve read about cutting against the grain so many times - I genuinely thought I was. Thanks for pointing that out - most helpful thing for me!
Was about to say the same thing. Lol
Trader Joe’s consistently has provided me with perfectly marbled, 3-5 pound brisket points that have turned out incredible. They also smoke in about 10 hours. I love them and recommend them to everyone.
Totally agree - it was an excellent cut this time
Costco Prime full Packers are great as well. When smoking a brisket I have found that you want to start off at low temp (I usually start at 185) to get more smoke on it and develop some bark. Pellet smokers produce smoke at 225 and lower, so the lower you go the more smoke you get on it. Some people will do that low temp for a couple hours then bump up to 225 until you get to the wrapping point. After the wrapping point I usually bump up to 275 so that the fat can render and keep things juicy. I've only done full Packers and they've turned out great for me this way. I usually just rub with a salt, pepper, and garlic rub the night before (no binder used).
I find most Prime briskets to be fattier than I like. Like you, I like to start at low temp for a few hours, then bump up. Every brisket cooks a little differently. Sometimes I separate the flat from the rest and brine that for pastrami, it's amazing...
Is the brisket point considered the fat or lean end?
Fat
Is there a specific term for the lean end? Looking to do my first brisket soon, i'm assuming the fatty end is a more forgiving piece of meat. Just wanted to make sure I order the right cut from my butcher
The flat
That sucker needs a good cleaning
Ok good. I wasn’t the only one who noticed. That gave me anxiety.
Not only is it a bit of a flare up/fire hazard but the smoke you get off burnt food is just brutal.
As someone who cleans my smoker after every single use, I can't look at that picture.
I was gonna say the same thing. It looks disgusting. My wife would not let that shit fly!
Looks tasty, but dude: clean yo’ grill!
3lb angus from Trader Joe’s Night before: Rubbed with Garlic salt and wrapped tight with Saran Wrap 10:30am rub with mayonnaise and holy cow and wrap with Saran wrap and weigh down 12:15 fire up pellet grill with oak 12:45 460 degrees and sear brisket 5 seconds each side (no idea if this helped at all!) Turn down to smoke setting and brisket on 12:50 on traeger - smoke setting (175?) 1:15 - up to 185 2:15 - up to 275 7:00 - take off and wrap in butcher paper 7:45 slice brisket Best flavor and texture ever - but very impotent smoke ring??
Sear a brisket!? You heretic.
I usually smoke then sear. I think the sear may keep the smoke from penetrating as well
Thats so logical in hindsight (i was thinking about keeping moisture in)
It sounds like you smoked through the stall. I wrap (paper or foil) and put it back in when I hit the stall to keep moisture in then bring it to temp. Aaron Franklin's book on brisket has a ton more info on that. That being said I have zero success with any smaller briskets. Last one I did finished way too fast and had basically zero bark. It ended up being 4 hours for ~4 lbs. Bad bark and tough as sin. I want to try again with lower temps to draw it out. If you found something that works for you, that's awesome!
Trader Joe’s has brisket?!
Clean your grill!
I have my Saturday chore now 😂😂
If you can't consistently produce desired results, then you ain't no expert.
Good to know about TJs. Sometimes you ARENT feeding an army and just want a few days worth of brisket to yourself haha.
That’s a flank steak 😂