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Wednesday, February 22, 2017

BBQ Brisket with Traeger Grill

I have owned two Traeger Grills.  I purchased my 1st back around 2008 and after 8 years I bought and upgraded to the Pro 34 Series.  Our Traeger sits right next our our Weber Summit S-670.  Both grills have their uses and do a fine job.

The Traeger has smoked & grilled Ribs, Pulled Pork, Sausage, Pies, Pizza, Turkey & Brisket.  Think of it as your smoker, grill & convection oven.

So why Brisket for us?  Cheap meat, good flavor and always fun to cook, as you need to have a good beer and cigar while you wait.

I am not a fan of a fancy rub with 20 secret ingredients.  I prefer to use the natural flavor of most meats.  So following Aaron Franklin, of Franklins BBQ we choose Texas Style, Salt and Pepper.

Links to Aaron Franklin, plus his book is a good read.

Two things I learned from Aaron Franklin and getting his book.

1.  275 degrees is your friend.  I still get a nice even smoke ring.
2.  Resting your meat.

So I could go on about how I did my brisket, but best you watch his video.

Keep in mind once the cooking is done, wait before you slice into the meat.  Read why here.

You won't be disappointed.

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