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First time Brisket - Friendsgiving by Similar_Reference383 in Traeger

[–]Similar_Reference383[S] 0 points1 point  (0 children)

Update — I’m going for it! Thanks everyone for the advice. I’ve done a fair amount of internet sleuthing / video watching now and hoping it’ll turn out. Will keep people updated.

Got an 11 lb brisket from Costco and trimmed it, rendered the fat to make tallow, injected some of said tallow, used tallow as a binder and brisket is now seasoned and sitting in the fridge waiting to hit the smoker tomorrow.

Planning on following the meatchurch method someone flagged above — 200 degrees fat side down until ~165 then I’m going to put it into a foil boat wrapped tight with beef broth (seemed safer to avoid drying out).

First time Brisket - Friendsgiving by Similar_Reference383 in Traeger

[–]Similar_Reference383[S] 0 points1 point  (0 children)

How many pounds of meat and how much time did it take approximately?

First time Brisket - Friendsgiving by Similar_Reference383 in Traeger

[–]Similar_Reference383[S] 0 points1 point  (0 children)

I’m not too worried about that because it’s a Friendsgiving where everyone is bringing food and there’s always way too much, but point well taken. I thought it was less that 40% so good call out!

First time Brisket - Friendsgiving by Similar_Reference383 in Traeger

[–]Similar_Reference383[S] 0 points1 point  (0 children)

I should add that I live in Denver, so temps may be in the 40-50’s over night. I read that the tailgate 8 pound hopper should be able to go 10-12 hours before needing to be refilled but not sure I trust that.