smoking brisket

Here's how I do Briskets on my Traeger Li'l Tex and they come out great, moist and tender. First go to www.texasbbqrub.com and order the rub. It's the best and cheapest I've ever used. After you get your Brisket rub'd down, put it on the grill fat side down. Cook it at the smoke setting, 200 - 215 for about 1hr per lb untill you reach a temp of 170. Take it off, careful not to poke holes in it, they sell a set of gloves on the web site that I wouldn't be without. Double wrap the Brisket in foil with a little bbq sauce or beer in the package and put back on untill the temp reaches 195 to 200. Take it off and let it rest for 45 min. Cut against the grain and you'll have the best Brisket you ever put in your mouth.

I do 10 lb Briskets in about 10 hrs. Your time might be different but just cook slow, pull at 170, wrap, put back on untill 195 -200 and you can't go wrong.

Hope this helps.

Neil Shaw

A trick that I've learned is to always allow more cooking time than you think you need. After it's done, just wrap in towels and put in a insulated cooler. The temp will hold for several hrs until it's time to eat.

--------------------------------------------------------------------------------
Did a packer overnight. Tried something different. Put the meat on @ 375* for the first hour. Then back to 240*. It has a great bark and is very juicy. This time I put a pan under it to catch the juices to make a bbq sauce. (Never occurred to me before) It came out fantastic. Never tasted a sauce like this one.
I learn something new on each cook.
Have a safe Holiday.

Hey Freddie, can you post recipe for your sauce, sounds interesting. Thanks.