That looks fantastic!My brothers-in-law and I are currently engaged in a friendly, and mutually beneficial, brisket contest. We did two recently and are really having good luck with the so called "foil boat" method.
To touch upon the "fat side up or down" question, I did mine meat side up at 225 and spritzed every hour until 170 degrees internal then placed in foil boat meat side up until probe tender. This was done an my recently purchased Traeger Ironwood XL on super smoke setting with a blend of oak, hickory, and cherry pellets (Lumberjack brand)
My BIL did his at 190 degrees, fat side up, no spritz, then flipped to fat side down in the foil boat and pulled when probe tender. This one was done an a Louisiana Grills pellet grill with same blend of woods( Kirkland brand)
Both briskets turned out really good. I will humbly admit that my brother in laws brisket was better, hands down. Both had excellent bark and smoke flavor however the brisket cooked fat side up turned out noticeably juicier meat. That could be for reasons other than the fat side being up , i.e., more intramuscular fat on that particular brisket or the 190 cook temp. A conclusion obviously can't be drawn from this cook alone.
Something to note is that these modern pellet grills are pretty amazing. I've had offsets, kamados, and now a pellet. Although I still believe that offsets are the gold standard, 3 cooks in and my Traeger is turning out BBQ that beats anything I've done on my various other smokers.
Brisket #1
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Brisket #2
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Thanks! Have you tried Hardcore Carnivore Red? I have both the black and the red and they're both really good. I've used the red on my last few cooks with good results.That looks fantastic!
I used the Red on pork, good stuffThanks! Have you tried Hardcore Carnivore Red? I have both the black and the red and they're both really good. I've used the red on my last few cooks with good results.
I always cook mine fat side up for this reason. I think that's the main difference from what you described. Looks delicious, though.My brothers-in-law and I are currently engaged in a friendly, and mutually beneficial, brisket contest. We did two recently and are really having good luck with the so called "foil boat" method.
To touch upon the "fat side up or down" question, I did mine meat side up at 225 and spritzed every hour until 170 degrees internal then placed in foil boat meat side up until probe tender. This was done an my recently purchased Traeger Ironwood XL on super smoke setting with a blend of oak, hickory, and cherry pellets (Lumberjack brand)
My BIL did his at 190 degrees, fat side up, no spritz, then flipped to fat side down in the foil boat and pulled when probe tender. This one was done an a Louisiana Grills pellet grill with same blend of woods( Kirkland brand)
Both briskets turned out really good. I will humbly admit that my brother in laws brisket was better, hands down. Both had excellent bark and smoke flavor however the brisket cooked fat side up turned out noticeably juicier meat. That could be for reasons other than the fat side being up , i.e., more intramuscular fat on that particular brisket or the 190 cook temp. A conclusion obviously can't be drawn from this cook alone.
Something to note is that these modern pellet grills are pretty amazing. I've had offsets, kamados, and now a pellet. Although I still believe that offsets are the gold standard, 3 cooks in and my Traeger is turning out BBQ that beats anything I've done on my various other smokers.
Brisket #1
View attachment 97855
Brisket #2
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Will give that a trySmoker, try injecting it the night before with beef broth, do a simple salt/pepper/garlic powder rub, instead of using foil, wrap it in butcher paper. The sweet spot for internal temp is 200-204.
I made up a rub that I use as for brisket, and as a base for my pork shoulder (I usually add some spice to it for pork shoulder, and lighten it up for loin/chops ).Smoker, try injecting it the night before with beef broth, do a simple salt/pepper/garlic powder rub, instead of using foil, wrap it in butcher paper. The sweet spot for internal temp is 200-204.
I made up a rub that I use as for brisket, and as a base for my pork shoulder (I usually add some spice to it for pork shoulder, and lighten it up for loin/chops ).
Kosher salt, coarse black pepper, roasted garlic, cherry tomato powder, and a dash of hatch chile powder. I have been tweaking the ratios for the last year or so.
So far it is a win, nice dark bark and not overpowering so that the meat is still the focal point.
I have also used this rub on ribs, last time instead of using only mustard as a binder I threw in a few dabs of sriracha. Added just enough zing that I will be trying this again.
Kind of an earthy sweetness. We had way too many tomatoes that ended up in the dehydrator.The cherry tomato powder js very interesting. What kind of flavor does that add when it's smoked?
Smoker, try injecting it the night before with beef broth, do a simple salt/pepper/garlic powder rub, instead of using foil, wrap it in butcher paper. The sweet spot for internal temp is 200-204.