Happy Friday boys, weekend plans?

[Kad1]

Hope everyone is having a glorious Friday. So 1 perk about training back in a commercial gym, gorgeous women. Certainly don’t mean to be offensive but this brunette training next to me was drop dead gorgeous and she knew how to train which was awesome as well. Wasn’t there just doing a butt workout and cardio, she was lifting weights with a purpose.
Any way, hoping to use the smoker this weekend for some Brisket and burnt ends. Any of our BBQ guys have any tips for the brisket? I seem to mess it up every time. Mine always ends up dry, and for some reason it plumps up when I smoke it. I use my Traeger and keep the temp around 225.
Any help will be much appreciated.
Hope you all enjoy the weekend

 

[Dirtnasty]

Work

 

[Kad1]

All weekend ?

 

[JB_rD81]

I’m at work still, was supposed to be done at 2, but had a fire alarm at one of the facilities we do work at, and seeing as how I’m the only welder currently employed, yay me!

Tomorrow I’ll be partying with my grandson and smoking a brisket

 

[Dirtnasty]

Yep probably do 8 days in row

 

[Kad1]

Any pointers?

 

[Kad1]

I’ve been there. 120hours in 1 week was my record

 

[JLee]

Working as well.

 

[JB_rD81]

@Kad1 Whether you cook it hot n fast or low n slow, inject at least the flat. When you trim it, make it aerodynamic so the smoke will flow around it and hit all sides. Don’t wrap it based off temp, wrap it when the bark is set, whether it’s stalled out or not, if you can touch the bark and it doesn’t fall off, wrap it, and wrap it in butcher paper, it will preserve the bark better. When you’ve hit your 198-205 finishing temp, make sure it’s probe tender before you pull it, meaning probe it in a few spots, should feel like you’re probing room temp butter. Let it cool to 190 before you wrap it and put it in a cooler to rest, and when you slice it, make sure you get it back into that au jus in the wrapping!

 

[Kad1]

Ok sounds good. How long and temp? I just bought a 6lb brisket. Should I rub it or
Marinate it over night?

 

[JB_rD81]

Inject it with an even parts mixture of soy, Worcestershire and beef broth or consume, then liberally coat all sides with an equal parts mix of coarse kosher salt, garlic powder and coarse ground pepper… smoke at 225 with a wood like hickory, pecan or post oak. It will take around 60-90 min per pound, don’t look at it the first two hours, then start checking it hourly after that. Usually they stall at 155-165, but like I said, go off the bark for wrapping rather than the stall. You’ll want to cook it to somewhere between 198-205, then let it rest for at least an hour before slicing

 

[Kad1]

Thank you . Can’t wait

 

[JB_rD81]

Let me know how it turns out!

 

[Poppy]

I’m just kicking around the house. Got grandkids tomorrow so I’ll be tuckered out tomorrow evening

 

[Tmiken]

Taking the family and my parents to an Airbnb on the coast for the whole week. First timing doing anything since Covid. I’m going to enjoy every second of it.

 

[Kad1]

Will do

 

[Kad1]

Nice

 

[Poppy]

You’ve smoked meat once or twice haven’t ya?! Hahaha

 

[Dirtnasty]

Well I’m down to 278 and feel
Like I need more fuel in system so getting pizza brought to work instead of chicken breast and rice.

 

[herrubermensch]

Mine was 339 billable hours in one month right after the pandemic hit. Probably worked at least 50 non-billable hours in addition. Thought I was going to die. Never again.