What's for dinner tonight ?

Steplift

Active Member
Smoked beef brisket
2tbs course salt
4tbs course pepper
1tbs garlic powder
1tbs onion powder
2tbs butt rub
4hours 225f lots of smoke hickory and mesquite. Pull out of smoker wrapped one with butcher paper the other went in a foil tray and wrapped with aluminum foil. Back in they go 4 1/2 hours at 225f delicious!
 

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ILHG

Crew Member
Smoking up a Brisket on the Traeger. I use an cold smoking try while it's in the traeger so it gets lots of smoke.

It spends about 12 hrs at 180. Then tonight I will wrap in butcher's paper and cook for additional 10-12 hrs.

It will be ready for lunch tomorrow. I will show final product! 20201121_161750.jpg
 

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Rain City

Crew Member
Smoking up a Brisket on the Traeger. I use an cold smoking try while it's in the traeger so it gets lots of smoke.

It spends about 12 hrs at 180. Then tonight I will wrap in butcher's paper and cook for additional 10-12 hrs.

It will be ready for lunch tomorrow. I will show final product! View attachment 58890
How do the pellets work in the tray? I'm down to the last of my dust.
 

Tsquared

Well-Known Member
Crabbing is getting better in Becher Bay with more crab and the shells getting firmer. Ginger/green onion crab cakes with panko coating for supper tonight, along with Greek salad made with the last of our greenhouse peppers and tomatoes as well as oven roasted garden spuds.
 
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ILHG

Crew Member

ILHG

Crew Member
Brisket turned out awesome. Brisket & eggs for breakfast
 

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ILHG

Crew Member
Looks like the same one I have.
The trick is to light with a torch and let it burn with flame for at least 5 min. Then blow the flame out. This one will give quality thin blue smoke for 10hrs. Its perfect for cold smoking bacon
 

Tsquared

Well-Known Member
The trick is to light with a torch and let it burn with flame for at least 5 min. Then blow the flame out. This one will give quality thin blue smoke for 10hrs. Its perfect for cold smoking bacon
Same same for me. I bought a tray a few years ago when my Bradley smoke generator imploded, works great. Or, at least it did until my Bradley started to burn up with burning melting plastic giving a batch of coho fillets a nice finish!
 

Gear'n'beer!

Well-Known Member
Everyone is so hard core on brisket is soooo hard. It's not. You guys are smart. You can figure this shit out no problem. Just buy one and have at er. They are delicious and I'm jealous. Brisket does present some obstacles but the Inter tubes has lots of info.
 

IronNoggin

Well-Known Member
 
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