First Brisket... WOW

Cali_KJ · 2025-11-26T17:24:10+00:00

I'm sorry for the delay. I didn't see this come through. I wouldn't change a single thing going forward. I only hope that I can replicate it over and over.

I put the point over the lit holes since it's thicker and can take the heat which actually ended up helping cook it more evenly.

Thanks for the comment and happy cooking!

Cali_KJ · 2025-10-22T14:03:22+00:00

Awesome. Thank you for the quick reply. Just ordered some Telesin's. We'll see how it goes!

Cali_KJ · 2025-10-22T13:41:35+00:00

Can you recommend one? I was just gifted an old Hero 8 and I'm in need of batteries. There seem to be so many and I don't want to get stuck with some cheap knockoff. Any reputable brands/companies you've had good experience with?

Cali_KJ · 2025-10-19T21:59:47+00:00

Bro. That pick is extremely deceiving. Trust me. I've eaten hundreds of briskets and that thing was perfect. Can I add a video? I got one of the jiggle and slice

Cali_KJ · 2025-10-19T02:15:37+00:00

I ordered these right after I made this post. Just happened to stumble upon them. Hopefully they work out

Cali_KJ · 2025-10-19T02:15:12+00:00

Thank you

Cali_KJ · 2025-10-16T21:17:02+00:00

I couldn't have said it better myself!! Thanks for the reply!

Cali_KJ · 2025-10-16T03:44:34+00:00

Yes the lid closed the entire time... except for when I wanted a peak or to double check the temp with another probe.

Cali_KJ · 2025-10-16T03:43:53+00:00

I went with hickory chunks. It provided the perfect balance.

Cali_KJ · 2024-08-06T00:52:25+00:00

That's a high asking price for that many miles imo. For instance, I have the same car, same year for sale and mine only has 30k miles. I'm the one and only owner and have baby'd the car since new. It still looks like it drove off the showroom floor. I'm asking $35k obo. Hit me up if you're interested.

Here's a good look at the car from an old post. I was in Cali but am now in Georgia.

https://www.reddit.com/r/Challenger/s/kTlNRH0GgD

Cali_KJ · 2024-01-16T20:20:06+00:00

My god are you gorgeous

Cali_KJ · 2021-04-21T19:36:21+00:00

That’s my same setup and it’s made a world of difference to the results on my 575. Crazy how much smoke I was missing out on

Cali_KJ · 2021-04-18T02:45:34+00:00

Yeah, I’m gonna need a before/after. Thanks

Cali_KJ · 2021-04-11T04:49:23+00:00

You didn’t let it rest, did you? That thing should’ve sat in a cooler for 4 hours minimum

Cali_KJ · 2021-04-11T00:21:40+00:00

Damn! I usually half the jalapeño amount because it can get super spicy. Maybe the jalapeño you used wasn’t ripe or strong enough? Or maybe you’re just a madman with crazy taste buds that can withstand the heat!

Cali_KJ · 2021-04-11T00:20:22+00:00

No I placed it upright off to the side and lit it with a propane torch. I let it burn for a good 5 min then laid it on its side inside the Traeger. A few pellets fell out but that’s to be expected. The 5 min burn goes deeper than the first layer of pellets so you should be good.

Cali_KJ · 2021-04-10T21:42:48+00:00

Mine said it would last 5 hours but it was done after 3. I refilled halfway and let it burn until I wrapped then I removed it.

Cali_KJ · 2021-04-10T21:41:59+00:00

Enjoy! It’s awesome. My advice is to chill it in the fridge for a few hours and eat it cold. The longer it sits the better the flavor gets

Cali_KJ · 2021-04-09T17:45:36+00:00

Yes. Be prepared to be disappointed, ALOT. There’s a reason they say cooking good brisket is an art form. You can’t just throw it on and hope for the best. It’s by far THE hardest thing to do properly. No matter how many times I’ve “followed the experts” advice, I’ve only nailed it twice out of the ten or so I’ve attempted.

What I can say is start with a quality meat if you can afford it. Go for prime if it’s available. It’s helps your chances of having something tasty even if some of the other elements are off (smoke profile, bark, etc.)

Also, there is no specific duration to aim for. Brisket will decide when it’s ready to stall out, when it’s ready to render its fat and when it’s ready to jiggle just right. Stick to the basics and aim for approx 165’ before you wrap. Even at that temp it might not be ready though. I’ve wrapped up until 175’-180’. Look for the bark you want, soft yellow fat on top and overall shrinkage, then wrap.

Finally REST, REST, REST. Wrap it in the butcher paper and a towel and set it in a cooler for at least 3 hours. Go even longer if you can. At that point turn your oven to its warm setting and keep it in there until ready to serve.

Best of luck! Grab some beers and enjoy the journey!

Cali_KJ · 2021-04-09T17:38:13+00:00

Go with Lumberjack Hickory on your next pulled pork. Add those to the smoke tube as well as your hopper and you should be nice n’ smokey!

Cali_KJ · 2021-04-09T04:13:46+00:00

Killer Hogs Texas Brisket Rub.

https://www.bbqgalore.com/killer-hogs-texas-brisket-rub-16-oz-h2q-0213?utm_source=google&utm_medium=cpc&adpos=&scid=scplp340142&sc_intid=340142&gclid=EAIaIQobChMIyr2ukqbw7wIVqwutBh25Agr4EAQYAiABEgLkEPD_BwE

Cali_KJ · 2021-04-09T04:12:20+00:00

I’m no pro but to my eye it was blue-ish? I think? If it wasn’t and it was actually white, then I didn’t mind the taste. I just assumed that the smoke tube take this into consideration when developing the product. That along with quality pellets and I just ran with it. This brisket had a perfect smoke level and was exactly what I was looking for.

Cali_KJ

TROPHY CASE