Neal/Amy….that was the absolute BEST video you have ever done content wise. A perfect learning how to, especially for us novices. So much to be learned!
I've found in my newbie brisket cooking adventures that pulling a little earlier (195) and long heated rest works the best. I know Neil knows this, this comment is for those new to brisket. Don't be scared about an expensive price of meat. Jump in and enjoy.
That's an awesome feature to have for newbie's and OLD FOLKS too. Thanks for taking the time to share the "HOW TO" with us. Looks like the brisket was delicious and you both enjoyed it. That's a great way to welcome new folks to the neighborhood , especially when they are downwind. Stay safe. Fred.
Fun experiment enjoyed watching. I have a Timberline XL with the wireless probes and they are down to the degree so this probably would have worked fine with my kit. We go to Kansas City at least once a year to eat BBQ. And while I will continue to love KC BBQ, Matt Pitman has taught me to cook a brisket on the Traeger that is as good or better than anything I have had anywhere else. Also, if or when they start offering the induction burner for the Ironwood, I would highly recommend it. One of my favorite things about the Timberline. My Weber Genesis side burner does not do well with the Nebraska wind. The Traeger induction burner has no issues with the wind. With my cast iron I like it even better than the gas burners in the kitchen.
@gosman949 Nice. Love Hasty Bake. I use lump charcoal often in a couple ceramic grills I have. I grew up where Hasty Bakes are made and am pretty familiar with them. Good grill but I have concerns about the carbon steel models rusting on inside. They are pricey for the stainless models. But worth it IMO. Would like to have one but own too many grills already. My wife wants me to get rid of some first. I love the Traeger for Brisket cooks especially. Prefer lump for chicken and ribs. My wife will only use Trager and gas grill. She loves Traeger because it works like her oven.
Interesting! In my opinion, this would make a great little series. It would be fun to see how your wife, or another non-cook, would do with ribs, chicken or pulled pork.
I have done that same cook on my pellet grill. What I do when it hits 203 is I pull from grill and let it rest on the counter till it comes down to 160 then wrap in plastic and place in my warmer/oven at 145 for the long rest. You need to stop the cooking process. That's why I rest it on the counter first.
I have a Traeger and wish I could preset my own recipes in the app. It is great for the remote feature but wish I could set my own. Example Meat Church has an overnight brisket that you run at 200 overnight and bump up in the morning. To finish cooking. If I could program it to run 200 and at 6am go to 250 or 275 depending on when I want it to be ready that would be so useful. Even when I use the preset recipes I still and watching the cook and tweaking if needed. They are good for someone who has never cooked some of these meats but it is just a safe to eat might taste like a chain store bbq for most.
Thank you for this video. I have yet to cook a good brisket. I tend to go to Mission BBQ for their brisket sandwiches. I might try this using the RecTeq recipe.
this is funny i have the same grill and have never used the app. I was actually thinking on my last cook about using the app and seeing what it was all about. Thanks for doing this. i wont be using it, lol.
Love the video idea considering that most all of us ignore preset recipes that seem to be everywhere now. This brisket would’ve been devoured by us either way.
I’d definitely like to be your neighbor Neal! That was a great experiment. Does the Traegar give an alarm when it hits the desired internal temp? I still think probing for tenderness is important too. That brisket looked delicious! Great video! Cheers brother!
They were seasoned.. the brisket was dryer than expected and I don’t think it stuck well. I couldn’t see that front edge towards the camera… the rest was good… must have been that dryer edge
Maybe pull at 200 degrees and let the carryover take it to 203. I also have this pellet smoker and wasn’t aware of the Traeger App that pretty much takes over. Looked like a good brisket though even at 205.
To me if your going to hold it overnight in a warmer or oven then I prefer to take it off when it reaches 195-198. The long hold in heat and the carryover will take it to the 203-205 temp. I kinda think that taking it off at the 205 and then a warmer took it to probably around 212. That's my personal feelings on it. I tried cooking from the app once and I didn't care for it. Matt from meat church is just up the road from me, I follow his channel but I never went there yet.
Boss, I hate to sit in the peanut gallery and try to correct you. But I have THE Sit it and forget it machine. Yup, the Ronco Rotisserie machine. Don't make fun of it or me ( well go ahead) because it makes great food. Throw a pork loin on, set it and forget it just like the great Ron Popeil said. 😉
Honestly....it really depends on more than what I prefer or like...whats easier to get to...how long since I have used it...how many pellets are leftover in that smoker..how much food I have....If everything was 100 even..I would put it on the LSG....we actually did a rib test between the two and results flavor wise was so close that I could not choose...
did you let it come down to 155 before putting it in the oven or did u put it in there straight from the smoker?? that couldve definitely affected the overall doneness
We did..When the final edit came out...it was my fault....i forgot it was in another video...since we were using multiple phones...i uploaded all the content...and never once thought about it..just for clarification....we dont let it rest that low...we let it rest till about 175 degrees....then wrapped and rested...100 my fault
Just curious, I'm not criticizing here. When it said to rest it why did you put it in a countertop over to continue cooking it? Doesn't rest mean leave it alone?
no....we held it at 155....which is around service temp...the brisket calmed down on temp and was held at that temp...thats literally called resting overnight...or could be called held at that temp...you have danger zones as well...anything less than 140 degrees til 40 degrees and left for 4 hours or more is considered unsafe...many people who rest in cooler with no thermometer have actually no idea what temp they have let it rest....
Pellets & Pitts, taking a brisket to 203-205 works well when you only have an hour or two for it to rest. If you hold a brisket overnight for 10-12 hours, you need to pull the brisket at 195-197, then hold it in a warmer at 150 degrees and that brisket will turn out really good, and not overcooked like Matt Pittman’s brisket. I guess he failed to write that Note in his damn recipe. SMH.
Yeah I typically dont ever cook to that high of a temp...but with out knowing what the traeger would do...it left me in a hard place...my gut feeling or the app....since the video was all about the app....
Why are you trimming your brisket like you are putting it in an offset smoker? It doesn't need to be aerodynamic for a pellet smoker. Cutting off a lot of meat, unnecessarily.
Completely wrong on that bud....wether its an offset or pellet smoker...its the same theory....not about air as it is the thinner parts of the flat will definitely overcook if not trimmed...its so thin...beef jerky would be tender compared to the flat if not trimmed...additionally if the meat is not trimmed you will have them same effect on the mo hawk etc...it sticks out and even with the amount of fat in it.....its small and the air will over cook it....definitely necessary....
The first 10 briskets i made with the Traeger I trimmed the fat first. I thought they tasted wonderful. So I brought some of mine to the fam get together and my brother, who has been doing this for many years, said dude.. this is too dry. It tastes good… but it’s dry. Are you trimming first? I said yes. He said try your next one not trimming until after it’s cooked. It was night and day difference. So much better trimming after cook. IMO.
@@PelletsandPits on the fat I cut off, yes, but the juiciness makes up for it. Try it next time. See what you think. This guy told me select is just as good as prime and he was wrong. There is a system for a reason. The better meat costs more. Lesson learned.
Neal/Amy….that was the absolute BEST video you have ever done content wise. A perfect learning how to, especially for us novices. So much to be learned!
Glad you enjoyed it!
That brisket looked fantastic. Even if it was overcooked you could make some breakfast burritos with it at 9 AM. What a way to start the day!
You got that right!
I've found in my newbie brisket cooking adventures that pulling a little earlier (195) and long heated rest works the best. I know Neil knows this, this comment is for those new to brisket. Don't be scared about an expensive price of meat. Jump in and enjoy.
thank you...very well said
That's an awesome feature to have for newbie's and OLD FOLKS too. Thanks for taking the time to share the "HOW TO" with us. Looks like the brisket was delicious and you both enjoyed it. That's a great way to welcome new folks to the neighborhood , especially when they are downwind. Stay safe. Fred.
You bet bud...they loved it..had no idea it was overcooked...hahhahah
Fun experiment enjoyed watching. I have a Timberline XL with the wireless probes and they are down to the degree so this probably would have worked fine with my kit. We go to Kansas City at least once a year to eat BBQ. And while I will continue to love KC BBQ, Matt Pitman has taught me to cook a brisket on the Traeger that is as good or better than anything I have had anywhere else. Also, if or when they start offering the induction burner for the Ironwood, I would highly recommend it. One of my favorite things about the Timberline. My Weber Genesis side burner does not do well with the Nebraska wind. The Traeger induction burner has no issues with the wind. With my cast iron I like it even better than the gas burners in the kitchen.
that is an overpriced Timberline XL!
@gosman949 your opinion. Yes they charge a premium. But do you have one? Have you used one? Probably not.
@@snowpuppy77 you are correct. I have a Hasty Bake that uses lump charcoal and wood. The real thing!
@gosman949 Nice. Love Hasty Bake. I use lump charcoal often in a couple ceramic grills I have. I grew up where Hasty Bakes are made and am pretty familiar with them. Good grill but I have concerns about the carbon steel models rusting on inside. They are pricey for the stainless models. But worth it IMO. Would like to have one but own too many grills already. My wife wants me to get rid of some first. I love the Traeger for Brisket cooks especially. Prefer lump for chicken and ribs. My wife will only use Trager and gas grill. She loves Traeger because it works like her oven.
@@snowpuppy77 my Hasty Bake is 40 years old!
Very informative.
Interesting! In my opinion, this would make a great little series. It would be fun to see how your wife, or another non-cook, would do with ribs, chicken or pulled pork.
thats the start of this video...great minds think alike
I have done that same cook on my pellet grill. What I do when it hits 203 is I pull from grill and let it rest on the counter till it comes down to 160 then wrap in plastic and place in my warmer/oven at 145 for the long rest. You need to stop the cooking process. That's why I rest it on the counter first.
I have a Traeger and wish I could preset my own recipes in the app. It is great for the remote feature but wish I could set my own. Example Meat Church has an overnight brisket that you run at 200 overnight and bump up in the morning. To finish cooking. If I could program it to run 200 and at 6am go to 250 or 275 depending on when I want it to be ready that would be so useful.
Even when I use the preset recipes I still and watching the cook and tweaking if needed. They are good for someone who has never cooked some of these meats but it is just a safe to eat might taste like a chain store bbq for most.
Thank you for this video. I have yet to cook a good brisket. I tend to go to Mission BBQ for their brisket sandwiches. I might try this using the RecTeq recipe.
Man you aint wrong...there brisket is fantastic
@@PelletsandPits AND veteran support is amazing!
Great video guys. This answered a lot of questions and gave first hand practical information . Thank you 😊
A good video since I have a Traeger! I don’t usually go by temp on a brisket, I go by probe tender.
Definitely a nice option for beginners that don’t have experience like us old school guys.
this is funny i have the same grill and have never used the app. I was actually thinking on my last cook about using the app and seeing what it was all about. Thanks for doing this. i wont be using it, lol.
ahahahahha cheers
Love the video idea considering that most all of us ignore preset recipes that seem to be everywhere now. This brisket would’ve been devoured by us either way.
So true!
I’d definitely like to be your neighbor Neal! That was a great experiment. Does the Traegar give an alarm when it hits the desired internal temp? I still think probing for tenderness is important too. That brisket looked delicious! Great video! Cheers brother!
It does....definitely wanted to pull early...but the app and my ut was fighting each other....i had to go with the app....
You forgot to season the sides.. rookie move😅
They were seasoned.. the brisket was dryer than expected and I don’t think it stuck well. I couldn’t see that front edge towards the camera… the rest was good… must have been that dryer edge
Sure thing CHUD! 😂
That is an easy way to cook a brisket for sure. But I'm an old school Pitmaster and I prefer a hands-on cook....just sayin'....😋
Maybe pull at 200 degrees and let the carryover take it to 203. I also have this pellet smoker and wasn’t aware of the Traeger App that pretty much takes over. Looked like a good brisket though even at 205.
To me if your going to hold it overnight in a warmer or oven then I prefer to take it off when it reaches 195-198. The long hold in heat and the carryover will take it to the 203-205 temp. I kinda think that taking it off at the 205 and then a warmer took it to probably around 212. That's my personal feelings on it.
I tried cooking from the app once and I didn't care for it. Matt from meat church is just up the road from me, I follow his channel but I never went there yet.
That was an easy way to cook a brisket for sure. But I'm an old school Pitmaster and I prefer a hands-on cook...just sayin'...😋
You got that right!
And just like that… the housing market in Neal and Amy’s neighborhood skyrocketed!
ahhaahahahh
Boss, I hate to sit in the peanut gallery and try to correct you. But I have THE Sit it and forget it machine. Yup, the Ronco Rotisserie machine. Don't make fun of it or me ( well go ahead) because it makes great food. Throw a pork loin on, set it and forget it just like the great Ron Popeil said. 😉
Haahaahaha
Gotta be honest I have never seen the paper trick in any smoking video but I dont watch many of them.
When you smoke off camera which smoker do you use? Lsg or trigger?
Honestly....it really depends on more than what I prefer or like...whats easier to get to...how long since I have used it...how many pellets are leftover in that smoker..how much food I have....If everything was 100 even..I would put it on the LSG....we actually did a rib test between the two and results flavor wise was so close that I could not choose...
did you let it come down to 155 before putting it in the oven or did u put it in there straight from the smoker?? that couldve definitely affected the overall doneness
you are correct!
We did..When the final edit came out...it was my fault....i forgot it was in another video...since we were using multiple phones...i uploaded all the content...and never once thought about it..just for clarification....we dont let it rest that low...we let it rest till about 175 degrees....then wrapped and rested...100 my fault
Just curious, I'm not criticizing here. When it said to rest it why did you put it in a countertop over to continue cooking it? Doesn't rest mean leave it alone?
no....we held it at 155....which is around service temp...the brisket calmed down on temp and was held at that temp...thats literally called resting overnight...or could be called held at that temp...you have danger zones as well...anything less than 140 degrees til 40 degrees and left for 4 hours or more is considered unsafe...many people who rest in cooler with no thermometer have actually no idea what temp they have let it rest....
@@PelletsandPits and this is one of the reasons I sub to your channel, I learn things
Is this available on the Pro 575 or just Timberline smokers?
not sure...this was the Irownwood XL...not sure about those
Pellets & Pitts, taking a brisket to 203-205 works well when you only have an hour or two for it to rest. If you hold a brisket overnight for 10-12 hours, you need to pull the brisket at 195-197, then hold it in a warmer at 150 degrees and that brisket will turn out really good, and not overcooked like Matt Pittman’s brisket. I guess he failed to write that Note in his damn recipe. SMH.
Yeah I typically dont ever cook to that high of a temp...but with out knowing what the traeger would do...it left me in a hard place...my gut feeling or the app....since the video was all about the app....
They should make it go into hold @150
Maybe another recipe does… great idea though..,
Traeger - the Easy Bake Oven of BBQ.
Why are you trimming your brisket like you are putting it in an offset smoker? It doesn't need to be aerodynamic for a pellet smoker. Cutting off a lot of meat, unnecessarily.
Completely wrong on that bud....wether its an offset or pellet smoker...its the same theory....not about air as it is the thinner parts of the flat will definitely overcook if not trimmed...its so thin...beef jerky would be tender compared to the flat if not trimmed...additionally if the meat is not trimmed you will have them same effect on the mo hawk etc...it sticks out and even with the amount of fat in it.....its small and the air will over cook it....definitely necessary....
@@PelletsandPits Understood. Thanks for explaining that.
The first 10 briskets i made with the Traeger I trimmed the fat first. I thought they tasted wonderful. So I brought some of mine to the fam get together and my brother, who has been doing this for many years, said dude.. this is too dry. It tastes good… but it’s dry. Are you trimming first? I said yes. He said try your next one not trimming until after it’s cooked. It was night and day difference. So much better trimming after cook. IMO.
What about the seasoning and the bark....wouldn't all that come off
@@PelletsandPits on the fat I cut off, yes, but the juiciness makes up for it. Try it next time. See what you think. This guy told me select is just as good as prime and he was wrong. There is a system for a reason. The better meat costs more. Lesson learned.