Overnight Prime Brisket

[Hub]

I'd call this a "classic" and give you a big blue ribbon for it -- good job!

The best brisket I ever cooked was one I didn't overthink or overdo -- much like the approach you took here.  I did it in my old Traeger and I didn't mess with it much in process -- just let it cook until it got done. 

Hub

[sliding_billy]

I'd call this a "classic" and give you a big blue ribbon for it -- good job!

The best brisket I ever cooked was one I didn't overthink or overdo -- much like the approach you took here.  I did it in my old Traeger and I didn't mess with it much in process -- just let it cook until it got done. 

Hub

There sure wasn't a lot of thought that went into this one.  Trimmed the heck out of it and applied Worcestershire, course salt and course pepper before letting it sit in the fridge for a few hours.  225 with the meat directly on the grate and a drip tray underneath.  Water pan was filled to start but not filled again.  No look/touch until I was at 170 internal.  Color looked nice, so I wrapped it in BP.  I thought about just letting it ride with no wrap, but SWMBO really likes a slightly softer bark.  At 200, I probed it and made an educated guess that it needed another 30 minutes in the pit.  Pulled it and let it sit on the counter for an hour still wrapped before slicing.  Adrian (my oldest son and a brisket fanatic) said it was the best brisket I had one in a while.  He is my judge.

[Pappymn]

Excellent looking beef


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