Brisket - Traeger and BGE teamwork

Canugghead

About 13.5lb, injected with 1 cup low sodium beef broth + 1 ts garlic powder + 1 ts onion powder, coated with layers of worcestershire sauce + Lane's Signature rub + yellow mustard + Lanes's Qnami rub. Rested overnight.

Set up XL with few pieces of furniture grade new oak chunks.  Started in Traeger for 2.5 hr at 180'ish for the smoke ring that I have trouble getting in BGE, then transferred to XL to complete the cook.  Wrapped in butcher paper at IT 170 when bark was decent, pulled at IT 205, rested in cooler for an hour.  Whole cook took looooong 18 hours ... XL started at 225 but bumped to 250, 275 and 300 as time was running out    

Still experimenting with different ways to attack brisket, including SV, have to say this is quite decent.

Photo Egg

Can't argue with that pretty smoke ring and pool juices on the cutting board!

R2Egg2Q

Looks like the collaboration on cookers worked for your smoke ring.  Brisket looks great! 18 hrs, you have more patience than I do. Lol

JohnInCarolina

Looks great!   

slovelad

Pictures say it all. Damn good work 

bgebrent

Great result right there.

lousubcap

Way to bring it home.  Congrats on working the process as the end result speaks to your success.  I'm hungry.  

Canugghead

Thanks everyone for the kind words.

@R2Egg2Q I started early and low deliberately, most of the time was hands off with the Traeger electronics and Stoker minding the temp while I slept, I was also busy cooking ribs in the Traeger and pizza+naan in the kitchen box!

R2Egg2Q

Canugghead said:

Thanks everyone for the kind words.

@R2Egg2Q I started early and low deliberately, most of the time was hands off with the Traeger electronics and Stoker minding the temp while I slept, I was also busy cooking ribs in the Traeger and pizza+naan in the kitchen box!

Sounds like quite the feast and you made the most out of your time (including getting some decent sleep).  Well done!

saluki2007

Looks like you nailed it.  Bravo!

Foghorn

Dude.  Outstanding.  I'm gearing up for a big cook in a few weeks (10-12 briskets and 10-12 pork butts) and I was thinking of something like that - only starting the briskets on a huge offset and finishing them on kamados (combination of BGEs and other brands) while we use the offset for the pork.

This post validates my thinking.  Thank you.

Canugghead

@Foghorn Wow, that's a BIG cook, I'm sure you'd smash it! Lots of pictures please!

JohnnyTarheel

Wow... great cook

Foghorn

Canugghead said:

@Foghorn Wow, that's a BIG cook, I'm sure you'd smash it! Lots of pictures please!

I'll definitely take some pictures.  If any of the briskets turn out a good as yours it will be a win.

caliking

Gary, you definitely have more patience than I do, and you definitely use your superpowers for good

Have you done brisket entirely on the Traeger yet? Any advantage to moving the brisket to the BGE to finish the cook? 

Canugghead

Ashish, not brisket but I've done pulled pork all the way in the Traeger, I recall vaguely it was drier and lacks the smoke taste profile from the BGE that the family loves; also afraid of the occasional void in the pellet feed if left unattended overnight. Needed the Traeger for four racks of baby back ribs too.