{"id":3736,"date":"2021-09-25T09:52:02","date_gmt":"2021-09-25T01:52:02","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3736"},"modified":"2023-01-08T08:34:57","modified_gmt":"2023-01-08T00:34:57","slug":"brisket-flat-on-a-traeger-10-easy-to-follow-steps","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/brisket-flat-on-a-traeger-10-easy-to-follow-steps\/","title":{"rendered":"How to Smoke Brisket Flat on a Traeger Grill: A Step-by-Step Guide"},"content":{"rendered":"
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Cooking a brisket flat on a Traeger smoker can be a challenging task, but with the right techniques and a little bit of patience, you can end up with a delicious and tender piece of meat. In this article, we’ll go over everything you need to know to smoke a perfect brisket flat, including how to choose the right piece of meat, how to trim and season it, and what wood to use. We’ll also give you some tips on how to get the best bark on your brisket and how to ensure that it stays moist and flavorful throughout the cook. Whether you’re a seasoned pitmaster or a beginner looking to up your barbecue game, this guide has everything you need to know to smoke a delicious brisket flat on your Traeger.<\/p>\n\n\n\n
Set the temperature of your Traeger to 250\u00b0F and fill the Traeger pellet hopper with hickory or pecan wood pellets. Cook for 4 to 5 hours or until the meat reaches no higher than 160\u00b0F. You can spritz the brisket hourly during the first part of the cook, but this is optional. Wrap the flat in foil and cook until the internal meat temperature reaches close to 200\u00b0F Prior to cooking, add two layers of seasoning. First, apply a salt, pepper, and garlic layer before adding a second layer with a barbeque rub.<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Marbling refers to the white flecks of fat that are interspersed throughout the meat. In general, the more marbling a piece of meat has, the more tender and flavorful it will be. When shopping for brisket, it’s important to look for a flat with as much marbling as possible. This will help to keep the meat moist and flavorful during the cooking process.<\/p>\n\n\n\n The USDA grades beef based on the amount of marbling and other factors, with the highest grade being “Prime.” Prime beef is generally considered the best quality and is reserved for high-end restaurants and specialty markets. It has the most marbling and is the most tender and flavorful. “Select” is the next grade down and is still of good quality, but may have less marbling and be slightly less tender. “Choice” is the third grade and is a good, mid-range option.<\/p>\n\n\n\n In addition to marbling, you should also look for a brisket with a good fat cap. The fat cap is a layer of fat on the top of the meat, and it helps to keep the meat moist and flavorful during cooking. A brisket with a thick fat cap will be more forgiving if you accidentally overcook it, as the fat will help to keep the meat moist. However, it’s important to trim the fat cap down to a reasonable size before cooking, as a thick layer of fat can take a long time to render and can prevent the rub from adhering to the meat properly.<\/p>\n\n\n\n <\/p>\n\n\n\n When trimming brisket, remove part of the top layer so there is 1\/4 inch fat remaining. You want to leave some fat to protect the meat so it doesn\u2019t dry out. However, if you leave too much fat, the brisket won\u2019t develop a nice bark. The bark on a brisket is a combination of dehydrated meat, smoke and seasonings. So if there is a thick layer of fat, then a bark won\u2019t form. Brisket flats often have a silver skin underneath. Remove this skin with a sharp knife because it won\u2019t render down. If you want to make beef tallow to baste your brisket, keep all your trimmings. For more on tallow, check out this article: Tallow on Brisket<\/a>.<\/p>\n\n\n\n <\/p>\n\n\n\nKey Points<\/h2>\n\n\n\n
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Description<\/th> Step<\/th> Instruction<\/th><\/tr><\/thead> Selecting Brisket Flat<\/td> 1<\/td> Choose flat with as much marbling as possible. Look for thin layer of fat on bottom to help keep meat moist.<\/td><\/tr> Trimming Brisket Flat<\/td> 2<\/td> Remove top layer of fat to 1\/4 inch. Remove silver skin. Save trimmings for beef tallow.<\/td><\/tr> Rub and Seasonings<\/td> 3<\/td> Apply in layers: binder (optional), salt, pepper, garlic, barbecue rub. Use mustard or olive oil as binder. Use homemade or store-bought rub, avoiding high salt content if using store-bought.<\/td><\/tr> Cooking Techniques<\/td> 4<\/td> Fill Traeger with enough wood to last 7-10 hours. Cook at 250\u00b0F for entire cook. Spritz hourly during first part of cook. Wrap in foil when internal meat temperature reaches 200\u00b0F.<\/td><\/tr> Using Wood Pellets<\/td> 5<\/td> Use hickory, oak or pecan wood pellets. Cook at 250\u00b0F for 4-5 hours or until meat reaches 160\u00b0F.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n How To Choose A Brisket Flat<\/h2>\n\n\n\n
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Trim Your Brisket<\/h2>\n\n\n\n
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