What's on the smoker today?

21 pound prime packer brisket. 16.25 hours on the Traeger. Then 7 hours in a small yeti cooler with towels. Don't usually rest it in a cooler that long but the cook went a lot faster than I expected and served it at 7 pm. Used a smoke tube for added smoke as the traeger seems to need the help. Cooked to 203 degrees flat and 197 Point internal temperature

Forgot to take a pick of slices but it was terrific and Juicybrisket.jpg
 
21 pound prime packer brisket. 16.25 hours on the Traeger. Then 7 hours in a small yeti cooler with towels. Don't usually rest it in a cooler that long but the cook went a lot faster than I expected and served it at 7 pm. Used a smoke tube for added smoke as the traeger seems to need the help. Cooked to 203 degrees flat and 197 Point internal temperature

Forgot to take a pick of slices but it was terrific and JuicyView attachment 225050
Looks delicious, I feel like a longer rest is pretty key on ensuring as tender a brisket as possible. Was it still plenty hot after 7 hrs in the yeti?
 
My butcher’s sad excuse for a “brisket” on a 1/4 cow I bought early this year. It was just under 4 pounds. Although it was labeled a brisket seems like it was just a flat... or half of a flat I guess. Tasted good, was juicy but not quite as tender as I would have liked. The benefit was it cooked in like 4 hours at 225. (Rendered some the fat trimmings for tallow to pour on before I wrapped it.)
 

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Picked up a prime brisket at Sam's today. . .it's been too long. Probably get it smoking on Thursday night for a Friday lunch.

Just trying to figure out whether I go with the 18" WSM or the easy peasy pellet smoker. I haven't used the WSM in well over a year.
 
Did an experiment with a bottom round roast over the weekend. Injected with beef broth, coated with Montreal Steak seasoning and Hickory smoked at 225 until it hit 135. Tasted good but couldn't slice it across the grain with out cutting it into chunks. The parts that I did weren't bad but I won't do it again. Never took any pics, sorry.
 
Picked up a prime brisket at Sam's today. . .it's been too long. Probably get it smoking on Thursday night for a Friday lunch.

Just trying to figure out whether I go with the 18" WSM or the easy peasy pellet smoker. I haven't used the WSM in well over a year.
Did the first 9 hours on the WSM then finished up on the pellet smoker.

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