Christmas Day Brisket

[BenM]

The weather in NYC was zero with the wind chill on Xmas Eve night. This 21-pound brisket was placed on the Traeger at midnight.

It came out amazing. It was probably the best brisket I ever made.

1. Total Cook Time: 15 hours
2. Started at 225 for 12 hours, never opened the lid
3. Bumped the temp to 250 and cooked for an additional 90 minutes
4. IT was hovering around 167-170, so I wrapped it
5. Cooked for an additional 90 minutes
6. IT was at 200-203.
7. Pulled, wrapped in a blanket and let it rest (indoors) in my cooler

Here is a look at the final product

 

[Steve-G]

Looks amazing. Thank you so much for posting this. I couldn't find my notes from my last (and first) brisket that I made a couple of months ago. I'm making brisket for a Thursday night dinner for extended family, and I was trying to figure out timing and whether to get up in the middle of the night to spritz. I'm doing it overnight on a Pit Boss pellet grill. Although it's been super cold these last few days in WI, luckily it's supposed to stay above freezing during the night when I'm smoking.

How long did you let it rest in the cooler? Did you dry brine it ahead of time?

 

[BenM]

Looks amazing. Thank you so much for posting this. I couldn't find my notes from my last (and first) brisket that I made a couple of months ago. I'm making brisket for a Thursday night dinner for extended family, and I was trying to figure out timing and whether to get up in the middle of the night to spritz. I'm doing it overnight on a Pit Boss pellet grill. Although it's been super cold these last few days in WI, luckily it's supposed to stay above freezing during the night when I'm smoking.

How long did you let it rest in the cooler? Did you dry brine it ahead of time?

Glad I could help. I used dry rub and left if the refrigerator for 10 hours.

As for the rest...I had it in my cooler for about 2 1/2 hours

 

[Kelly C]

Congratulations on the great outcome! Looks great.