I think (although I’m often wrong) that he was just making a joke since they’re basically non existent on that grill
Anyone have suggestions for time/temp for a brisket flat on the Traeger? Picked one up today and want to prepare it tomorrow.
Tomorrow for dinner. I usually get up at 6, so I figured I’d do a rub tonight and put it on first thing in the morning.
I’d probably go around 250. Regardless of wrap or no wrap, you may need to raise the temp during the day a bit. That all depends on how much it weighs though, if it’s a little guy I’d think 250, dialed in, is plenty to get it done.
related topic. My kamado joe was in storage since Nov. The internal ceramic was in a well packed box. Well, 2 pieces didn't make it. They don't make these anymore as they went to a new firebox design and all spare parts are out of stock everywhere. You can buy plenty of new Joe's, but not $100 worth of parts. Dont really want to spend $1000
Best of luck. A trimmed, stand alone flat doesn't usually fare well in the smoker. But you might be the outlier.
Would it make sense to go hot early, get the crust, then wrap? You could even do the slices of bacon in with the wrap to add fat.
3 hours in and we got to 170. Took it off, wrapped and spritzed with ACV, and put it back on. Have to admit that I’m not terribly optimistic about this…
My friend, the stall cometh. If it gets done early, wrap losely and place in a cooler and cover with a towel.
In a just world this is one of the most liked posts in board history and also Im the one who posted it
I feel like PCU has a very outsized place in the culture and makeup of a select group of people based mostly on age and access to HBO.
A brisket is ready when it is fork-tender. A thermometer or fork should slide in and out smoothly like a knife through butter. When the brisket reaches 185 F, probe the meat all over the flat and the point to check for tenderness.
Well it’s now in the cooler so I guess we’ll see. Thankfully devine said he’ll still eat it if it sucks. It’s going to suck, isn’t it?
Guys, I’m proud to say it was very good. Not much to look at but the taste was solid! Thank you for your support.
Boneless skinless thighs cooked over charcoal is a death row meal for me 48 hours in 50/50 water and soy sauce, a little fish sauce for funk, red pepper flakes, honey, garlic, ginger, and green onion Top that off with an Asian bagged salad and sona masoori with butter…I’ll die happy.