Traeger Pro 780 - Brisket - Your Next Best Brisket!
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- Опубліковано 2 лип 2020
- Best way to break in a new Traeger Pro 780, easy answer brisket! My old Pro series couldn't do what this Traeger 780 can. Workhorse and easy to use app. Traeger Pro 780 = Brisket!
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This is the rechargeable one, they have a battery-powered one for cheaper, I just like the rechargeable, personally.
KINGSFORD STOCKADE 49 VIDEOS:
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Burn Off & Seasoning: • Kingsford Stockade 49 ...
All the equipment I use in different cooks!
Used this Inkbird to make sure the food was cooked perfectly!
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Responded
Nice video! This might be a silly question, why does it feel like all Bbq cooks wear an apron? Does it get really that messy?
@@pjkokos 99% of the reason I wear this apron is a great place to attach my microphone! However, it has become more and more useful since i started wearing it. It doesn't get to messy but its nice to have a place to hold your thermometer or wipe off a dirty hand.
The last five minutes really spoke to me. Exactly as you described, i spent weeks on videos/forums building my confidence to try my first brisket on my pellet grill. And my brain froze in the very early trim phase. My starting brisket point looked nothing like the videos...there was so much fat and mystery muscle directions and it was stressful thinking how people would react to cutting into the brisket and seeing a big vein of fat. So the more I carved out the less it looked like any video. Anxiety is sky high...the cost, the time and likely having the scrutiny of the whole hungry family when it comes time to cut it open and being disappointed....
The last five minutes was extremely helpful and I appreciate it. it might be a while before i try again...but i will try again :)
ITs a very stressful process, and the forums just add to it, so many different opinions. End of the day its what your taste buds like. Most important part is getting it to that probe tender in the 200's. Keep me posted on your next try!
This is obviously an old comment but I did my first brisket and I can say, it literally was the best brisket I've ever had and I followed Aaron Franklin's videos. He has a lot on trimming and is really detailed. Little disappointed in the quality of the bark in this video, I think the Weber smokey mountain is a better smoker, but obviously less versatile and less "set it and forget it" than the Traeger. I'm not a fan of that cutter, just get a boning knife.
Couple tips from a pellet smoker beginner here, I've smoked 4 briskets already and what I have found is you need to make sure you really coat the brisket with the seasoning, this will help get that dark, black bark on there. I smoke at 225 all the way through the cook(i might start increasing the temp to 250 after I wrap it) Make sure you are spritzing it with Apple Cider vinegar or water every hour. At 165 to 175 I would take it off and wrap it in pink butcher paper. You can use foil but I think paper helps with the bark. Pull it off at 203 - 205 and rest it until the temps come down between 150 and 160, but no shorter than 1 hour. Those tips have given me the best results so far and like you said I am still experimenting. I have the Camp Chef Woodwind Wifi 24 if anyone is wondering.
That's really good info! I definitely wanted more seasoning after I took a minute and relaxed off camera. An hour later when i was still snacking on it, is when more seasoning was really showing why it was needed! I've done 225F the whole way through, but decided to play around a little, honestly not particular reason other than playing with times. I want to try and do a hot and fast in the near future, just to see if i can see what all the hype is about or is it just hype. Thanks for commenting, hope you have a great 4th!
On the Traeger 780 pro, there is no super smoke setting and you'd probably need a pellet smoke tube or something to get good smoke at 225. I think 190 to 195 as he did allowed him to get that excellent smoke ring.
Nice brisket. Loved that brisket fat cutter. I'm going to need to try that!
Yeah it’s pretty cool! Nice little pick up!
11:20 a sound effect of a dish breaking would have been the icing on the cake. LOL Great video Kevin.
BahHaha, that would have been great! Thanks for watching brotha 👍👊👊
Great video! That brisket looked delicious. Have a safe and happy 4th!
Thank you Michael, have a great 4th!
Great video! Super informative, I’m definitely a new subscriber.. will be keeping and eye out for more videos
Thank you for subscribing!
I have never done a brisket, but I get how it could get confusing. You do a great job keeping it all straight. Great techniques to overcome and ways to move forward. Love the 'Your Next Best Brisket'. It's all about what you can learn from the past one and make the next one even better.
Got that right! I'm looking forward to watching you latest video, that thumbnail with the big fish on there is incredible! great job on that catch!
Oh and what are you waiting for on the brisket already!
Looks very tasty, well done my friend, Thanks for sharing. Stay safe out there and have and awesome 4th of July weekend. 👏👏👏😎👍👍👍
Thank you, have a great 4th!
amazing video my friend, thank you for sharing.
Appreciate the kind words! Thank you for watching, commenting, and subscribing to my channel!
Like your channel, keep up the good work
That means a lot to me Michael! Thank you for watching, commenting, and subscribing!
I made a brisket in my smoker about 2 weeks ago. So good. Very tender juicy and love the smoke ring. Trying pulled pork this weekend. Happy 4th.
Happy 4th!! I’m hopefully doing pulled pork next weekend!
@@ComparisonCooking yum!
Thanks for making your videos entertaining! Dog comments so funny!
Haha, every time I record during the week 🤦♂️😂
I like the tip, tanks🥰
Appreciate the comment 👍🙌🙌
looks fantastic! pro cooking here!
Thank you!
Cool video bro! That looked like a good brisket turnout to me. Cheers
Thanks for watching, turned out pretty tasty!
Good looking smoke ring. My guess is long / low cook temp. allowed for better smoke penetration. Great #1 tip near the end. Cheers.
Absolutely, it definitely helped out! Although, I think it’s time I finally try a hot and fast, 2-4 weeks away, still need to do a Boston butt on the offset smoker 😬👍
I only buy the points. Don’t second guess or change up mid cook. Change for next time. Great video & great advice man. Stepping up to the new pro.
Good call!
Very informative video great experience for you and me too 👍❤️❤️❤️looks delicious
Thank you! Appreciate the compliment and comment!
Lots of great tips! Ill need to re-watch this when I attempt my first one
You got it Sylvia 🙌🙌
I know that this post is a year old; but I wanted to try your recipe and see how it went. I found that your suggestion to write it down and don’t get overwhelmed or paralyzed works brilliantly. Not only does it give me a road map, it also allows me to reproduce the recipe.
I’m pretty new to pellet smokers, and my Traeger 575 Pro was certainly up to the task.
Here’s my rundown:
Purchased the brisket from our local BJs club (similar to COSTCO)
Prepped the brisket Saturday afternoon and probably trimmed away a pound of fat, leaving me with about an eleven pound trimmed brisket
Seasoned with kosher salt and corse black pepper. After 30 minutes I used McCormick Grill Mates Barbecue Rub pretty liberally on both sides.
Wrapped in plastic wrap until midnight
Grill. Probe
1200 AM
190 F. 150 F. 12 hours
12 noon
Wrapped
275 F. 203 F. 3 hours
Rest. 3 hours
It too almost a whole bag of Traeger pellets. I think it’s 18 lbs
I was fortunate to have checked the pellet hopper at 8:30AM and it was almost empty. I had filled it up at midnight
Recipe seems to be easy to use and I am anxious to try the finished product in a couple of hours
Thanks!
How did it turn out? Thank you!
Thanks!
My pleasure!
Love the TX rub
It’s so good! I’m glad my neighbor put me on to it!
I do fat side up also. It seems to baste the brisket and allows the smoker to stay shut to maintain even heat.
Completely agree with that!
Some great tips Kevin! Keeping a journal is a good idea for recipes, ideas, and random cooking stuffs. Brisket was looking good! Hope y’all have a great 4th!
Have to keep the notes going, all the greats all do the same thing 'take notes!' Thanks for watching Charley, hope you have a great 4th!
Love your number one tip. As someone who is new to the game and only smoked two briskets, I know the stress you are talking about. So from now on, write it down, stick to it, fix what you don’t like.
Btw... do barbecue people play the music they do on their videos because it’s free? I can’t think of any other reason.
It’s a copy write issue, so we go to the free library and chose what’s available. Otherwise we would be playing the songs you hear on the radio. FYI, I created a journal to help take notes if you need a guide to follow 👍
@12:45 quality advice right there!
100%, thanks for watching!
Nice video. I actually have this same grill and am getting better at briskets. My only questions for you is about your traeger probe and what type of pellets you used. I saw that you probed the flat, but other people probe their point. Do you think it's better to probe the flat as you did with your Trager probe? I know it's only a gauge, but my guess is that if your flat was at 150 when you initially pulled the brisket, wouldn't the point be slightly lower because it's thickness? What type of pellets do you prefer for you briskets?
Thank you! I did a 24 hour brisket video on that grill you might find interesting, one of the best briskets I’ve ever made. The reason I put it in the flat, it has less fat in it. The point has a lot of fat, which makes it run hotter than the flat and will also become more tender than the flat faster. Even though it is a thinner part, the flat is normally the more challenging section to get prone tender. I typically use hickory for brisket, just Traeger brand. I’ve tried pecan but it wasn’t quite right. I’m not used to pecan either because it’s not local to Maryland. I’ve also used Apple and cherry a few times, I like the mild fruit woods smoke. Thanks for the comment and questions Sean, hope your next brisket is your best brisket.
Loved the video! Really liked your tip on write it down! I have a journal with sections that I write down each of my major smokes my recipe, my injection recipe,, internal temp, wrap temp, charcoal and wood used.
You are absolutely right, write down your methods! Do your plan!
Great job and video! Loved the out takes.
Glad you enjoyed it Rick! I've found myself in trouble a few times when i didn't write it down. Appreciate you watching, commenting & subscribing!
Awesome tips Kevin. Good to see the new grill
Thank you, it’s definitely a beast!
Very nice Kevin Mammal!!!! Very informative as always. The Brisket Prey looks tasty
Have to have brisket once a month, otherwise it just doesn’t feel right!
Another new Traeger where do you store all your grills and smokers? You always have the best brisket recipes love to take your tips I’m actually making one tonight out on the grill definitely not being filmed I will let you know how it turns out
Yesssss, get that brisket going! Let me know how it turns out!
Comparison Cooking Happy 4th of July to you and the family the brisket turned out amazing I got the perfect bark on it
Time to light up that grill
Have a great 4th of July Jeff!
Do you ever season the night before? Thinking about trying it for my next brisket.
I normally don't, but I'm going to probably do it for my next brisket also.
You always help ease the stress of a seemingly difficult cook👊. I have my first brisket thawing in the fridge right now. Now it doesn't seem too hard to do knock this whammer out! Have a great 4th buddy🍻🍻
Glad it helped i hear people stressing out over how to do brisket all the time. Just need to write down the game plan! I'm expecting pictures in the Kingsford group or instagram, want to see how this brisket turns out!
@@ComparisonCooking you got it bro! I'm taking it over my brothers house tonight so we can season it and put it in the pit boss over night. I'd make it on my smokey mountain but I'd have to tend the coals all freakn night and that ain't happening lol
Can you let me know exactly which Uncle Steves you used? As well as how much of the Killer Hogs you used compared to the Uncle Steves? I think this is the way my brisket will be made.
Killers hog, I did a full layering. So on the heavy side.
Uncle Steve was more of a light dusting. You can definitely experiment on half, light dusting, the a heavier dusting on the other half 👍
I just ordered the 780 pro, do you have any issues getting that smoked taste? I keep reading mixed reviews.
Sometimes it’s better than others, it’s on the mild side. However, the people you cook for will definitely pick up on it. It’s the traditional bbq smokers group that can’t taste the smoke.
I just got the same model pellet smoker...what brand pellets did you use because im not seeing any smoke coming out of the exhaust.
That was the Traeger pellets they sent me.
Good tutorial on making brisket, i tried it once at this BBQ place in Harker Heights Texas. It was very tender n i loved the grilled taste too! i know u are going to grill some delicous meats with your family for the fourth of July. Enjoy !
Thank you so much, I hope you have a great 4th with your family!
Solid tips on the writing down the game plan then breaking it down after. Did a practice chuck roast a couple weeks ago and it turned out killer. Guess I should try a brisket again some day. Could it be possible that I just prefer chuck roast over brisket? Sacrilege....I know.
Haha, not at all. I’m actually starting to like Chuck better. Easier to handle, less leftovers. I like making brisket more than I like eating it. Chuck I like eating and making it.
Nice stuff! Im thinking of getting a Traeger soon soon, how much pellets was used for smoking your brisket? Total time for smoking your brisket?
For this one, it was a half bag. Don't remember of the top of my head for this one, think it was 12-14 hours. I did a 24 hour traeger brisket, that was amazing! Used almost a full bag of pellets for that one.
Love the videos loads of info and great tips. Just wondered was that water you had in the foil container to help with moisture or something else. Thank you 😊
Thank you so much, yep just some water. Sometimes I’ll pour a little Apple cider vinegar into the water, not sure if it makes any difference. Appreciate you watching and commenting!
Also noticed you didn’t spritz while cooking. Did you feel with maybe more fat than usual that it wouldn’t dry out and was confident you were able to achieve the bark you were looking for. Thank you
Graham H I’ve just never spritzed a brisket, normally goes on at 10 or 11pm and I go to bed. In a big offset smoker cooks, I’ll put a big watering pan right underneath to keep the moisture on it. I definitely think the extra fat helps, but I’ve just never been big on spritzing anything I cook up. Unpopular thing i do according to the “BBQ committee” but people always come over for my bbq! 🤷♂️
Would Love The Name Of That Song To Marinade My Brisket As Well lol
ua-cam.com/video/Oz9EJjCQdcQ/v-deo.html. They have an instrumental version also.
I just got the same grill a couple weeks ago. Making my first attempt at a brisket this weekend. Your video was very helpful....thank you. What was in the foil pan when you were cooking your brisket?
Thank you! Its Just a water pan to try to help with moisture and also help smooth out temps.
I'm still debating on pellet grill or off set smoker.. ??
All comes down to lifestyle. When we had a boat and a lot of activities on the weekends with the kids, pellet made my life very easy. Now that we don't have a boat, kids don't have activities, I have the weekends to work my offset smoker. Offset is produces a deeper flavor and you can really pick up on the smoke, pellet is a hint of smoke and convenience of an outside oven. Hope that helps, let me know what you ultimately decide.
Man my first brisket came out good that took 7 hrs...then my last two brisket I did not so good...took 11 to 12 hrs and got the stall phase at 140 degrees after 6 hrs...I pulled out at 190 degrees and still came out overcooked or dry
What cooking temp and what type of smoker?
What do you inject that bad boy with sir?
Kosmos Brisket Injection, I got it off amazon.
how do u get so much smoke out of ur treager 780 ? mine barely smokes
I’ve had a bunch of Traeger, hate to say it but it’s a total crap shoot when it comes to what’s going to smoke more than others. I will say though, it really doesn’t add a noticeable heavier smoke flavor when you are seeing more smoke (it just no doubt looks cooler)!
that peeler did look handy, and the Traeger did leave a good smoke ring, think I need to order both of them :)
After you see the 24 brisket video on the Traeger, there won’t be any hesitation! ua-cam.com/video/Vu7PdurCVag/v-deo.html
What was in the pan cooking with the brisket?
Just a water pan in there. Help create some moisture. I do it every couple cooks, not always necessary.
Does this pit have an option for super smoke?
Unfortunately, it does not.
Fat is flavor!! I trim some hard fat, but always keep more on then is suggested. For me it is the only way. i was wandering about the fat side up? I have not done one on my pellet yet, but on my KJ, I go fat side down. Will probably do fat side down on the pellet as well because of they way it heats! Have a great weekend! Cheers Kevin!
I was surprised how well it turned out Fat side up, but I don't know if there is that much of a difference between the fat side downs i've done. Fat is key baby!!! Have a great 4th Craig!
i have a traeger but its about 5 yeard. i got my first briskit sandwich at buckys last week and man was it good. thought i might try one ,but it sounds pretty complicated, so i guess ill skip it. thays a lot of money to waste if you dont do it right
It’s really not that bad. It’s really just time on the smoker. Once you get it down once or twice it’s 5-10 minutes of trim, 5 minutes of seasoning, 6-8 hours on the smoker, wrap it, another 3-5 hours on the smoker, wrap for two hours and cut.
Can also slice it right down the middle for and have two briskets to give a try.
What temp did you cook at sir? Thanks
190F from 10/11pm until wrap at 7am. Then cranked it up to 275F to finish it off.
@@ComparisonCooking thanks for the reply
What temp did you smoke it at starting out?
190F from 11:30pm to 7:30am
Comparison Cooking thanks for the temp adjustment. I appreciate it!
Think I would take the filet knife that look like it’s working you.
Yeah, I haven’t broken out that tool more than twice since this video
Like number twenty eight!
Thank you!
What liquid was in the aluminum tray?
Water and vinegar.
How long does it take complete this brisket?
This brisket was right around 12-14 hours, 2 hours in the cooler.
Comparison Cooking if is take 12-14 hr cook then it used lots of pellets right? That mean 6hr each side?
@@asnstyler Since it was on such a low setting, it didn't really use that many pellets, it 8 hours on, then 5 hours wrapped in butchers paper.
Why doesn’t my 780 have smoke like yours?
What's going on with your 780?
@@ComparisonCooking no idea, bought it 3 months ago and everything I smoke, I can’t taste the smoke flavor on the meat, there are smoke rings but the flavor is non existent.
I smoked a brisket yesterday, 195 degrees at 8 hours, then wrapped 250 degrees at 4 hours and still no smoke flavor. Idk why there is no smoke?
@@joshuaxiong4625 sometimes the smoke flavor will pop, other times it’s non existent. More ribs and chicken I pick it up on. Sometimes the beef does. Hickory seems to be a lot better than Apple and cherry, pecan. I bought a smoke tube to try and help with more smoke, but kinda of pissed I had to buy one for a “smoker”
@@ComparisonCooking agree, should had gotten one with super smoke
@@joshuaxiong4625 I just got that one, ironwood 885. I’ll be running some test against the 780 to see if super smoke matters. Will hopefully have the videos out in the next few weeks 👍
Need to chill we the music volume. Other than that, good video.
Thank you, I hope my more recent videos the Auto volume function has helped resolve that problem.
The Fat is where the flavor lives. Leave most of it.
Couldn't agree more! Thanks for watching & commenting!
Paralysis by Analysis
Best lesson in beginners bbq that I believe people should learn.
I cannot afford brisket. Avg 12lb Brisket here is $80 plus.
Yeah, its pretty crazy. I just got a 13lb for $39. I broke it into two pieces to try and keep it around longer. Cost can be insane for sure.
👍31
Thank you!
Next time buy a better brisket; seems like you spent a lot of money on a really fatty brisket. To me you can keep the fat mostly on it ; it adds to the flavor in the smoking process and keeps the meat tender and juicy and you can cut to fat off after just as easily. I think you’re losing ALOT by trimming it too much before hand.
Correct, that’s the way to do it 👍