How would you guys rank the top 4 rookies in this draft class and how far apart is your #1 guy compared to your #4 guy. I’m having a hard time rating them as I don’t watch much college ball and I have the #2 pick right now and am unsure if I should keep it or move back.
Hey there!
Planning my first brisket. Having a few ppl over so figured I’d give it a shot. I have a traeger pro 22 pellet smoker. I am planning on starting the night before and hoping to be ready to eat by 6pm. Here is my plan:
10:30pm — place brisket im at 200 degrees fat side down.
*make sure pellets are completely full before going to bed
6-7am — Wake up and check the temp and add pellets asap. Bump it up to 225 degrees. Cook until 160–175°F AND bark is set
When it hits 160-175 degrees with the bark being set ——> wrap with butcher paper and then bump to 250 degree. This should be around 9am-11am. If it’s 11am or later, bump to 275 instead.
Cool until 198-205. Probe should go in and feel like butter. Feel matters more than temp. This should be around 1-4pm
When done ——> put in cooler with towels for 2-5hrs min. Can keep it in much longer as long as the towels surround it up to 8 total hrs.
6:15 — slice and eat
How does this sound? Any advice?
Hey everyone!
I’m going to attempt my first brisket this upcoming week.
I have a traeger 22pro (if that matters)
Can someone give me a nice and easy step by step direction that has always worked for you so I can easily follow along.
I would love to start it at night and let it cook overnight, and have it ready to eat at around 4pm.
The brisket is 10.4lbs pre trimmed.
Thanks in advance for all the advice and the simple step by step directions.
Hey everyone!
I’m going to attempt my first brisket this upcoming week.
I have a traeger 22pro (if that matters)
Can someone give me a nice and easy step by step direction that has always worked for you so I can easily follow along.
I would love to start it at night and let it cook overnight, and have it ready to eat at around 4pm.
The brisket is 10.4lbs pre trimmed.
Thanks in advance for all the advice and the simple step by step directions.
EDIT:
From all the advice I’ve gotten here, videos, and from those who have cooked brisket before, this is what I have boiled it down to. Please take a look and let me know if something doesn’t look right
Brisket
Trim brisket - trim hard fat and make it look nice
Season and set in fridge for the night.
225 degrees— fat side down
Cook until 160 degrees
160 degrees ——> wrap with butcher paper or foil
Cool until 198-205. Probe should go in and feel like butter
When done ——> wrap tightly (do I keep the same wrapping on as before?) and put in cooler with towels for 2-4hrs min. Can keep it in much longer as long as the towels surround it
2 questions:
Hey everyone!
I’m going to attempt my first brisket this upcoming week.
I have a traeger 22pro (if that matters)
Can someone give me a nice and easy step by step direction that has always worked for you so I can easily follow along.
I would love to start it at night and let it cook overnight, and have it ready to eat at around 4pm.
The brisket is 10.4lbs pre trimmed.
Thanks in advance for all the advice and the simple step by step directions.
EDIT:
From all the advice I’ve gotten here, videos, and from those who have cooked brisket before, this is what I have boiled it down to. Please take a look and let me know if something doesn’t look right
Brisket
Trim brisket - trim hard fat and make it look nice
Season and set in fridge for the night.
225 degrees— fat side down
Cook until 160 degrees
160 degrees ——> wrap with butcher paper or foil
Cool until 198-205. Probe should go in and feel like butter
When done ——> wrap tightly (do I keep the same wrapping on as before?) and put in cooler with towels for 2-4hrs min. Can keep it in much longer as long as the towels surround it
2 questions: