Beginners Brisket cooked on a Traeger Pro22 smoker

Hello and welcome to The Barbecue Shop here
at Hayes Garden World. In this video we’re joined by Mr Richard Holden. Morning. Hello. And we’re going to be doing a basic beginners
brisket on a Traeger Pro 22 BBQ. So Richard we’ve got our brisket here, this
is a full brisket. This is a full brisket, went to the butchers
and asked for a full brisket, off the bone. Traditionally in the UK, if you were to go
to the butchers and get a brisket it would be rolled. We’re not looking for that that is American
style brisket. It’s exactly the same cut it’s just prepared
in a slightly different way. So that is your whole brisket; this part here
is what’s known as the flat, the butcher’s taken a lot of the trim and the connective
tissue off for me. So that’s the flat part there and you can
see here we’ve got a little part that they’ve trimmed away some of the extra connective
tissue there. And this in BBQ terms, in American BBQ terms
is what is known as the point and we cook them side by side if we’re doing competition,
and when we get to a certain stage in the cook this gets taken off, cubed, rubbed in
more BBQ sauce and seasoning and popped back on for another 45 minutes until they’re just
ooey, gooey cubes of beefy goodness that start to melt in the mouth. THat’s what’s known in the business as a burnt
end. That’s a burnt end, it’s not just the caramelised
hard crusty parts from round the outside of the brisket. So this is pretty much ready to go, so we’ve
got the Angus & Oink general rubs, nice natural seasonings. So, seasoning goes straight over, now some
people would do this just with salt and pepper. This is a fantastic piece of brisket from
my local butcher, it’s about 3 kg, 3.2kg, about 7 lbs in old money. Make sure that we get the ends. That smells fantastic, that rub. You’ve just got these in and the thing that
I like about them, they sent me some samples the other week as well, the thing is everything
in them is a natural seasoning and spice, there’s no additives, there’s no anything
that’s gonna, anything that you don’t want in there. It’s what you would basically make if you
were making your own rubs. So nice bit of seasoning all the way along,
now some people will put salt and pepper on this, be a really simple rub, a nice ratio
kind of 50/50, black pepper to Maldon sea salt. You could also, some people might put a little
layer of French’s American mustard on there just to help it stick. But something really simple, we’re just going
to take one of these pre-made rubs and put it on and then we’re going to put it on the
BBQ. This has been brought out of the fridge and
it’s up to room temperature, and it’s going to go on the BBQ now. OK do you want me to lift the lid for you? Yeah, we’ve got it set up, if you want to
lift the lid I’ll…. So we’ve pre-set the Traeger Pro 22 up to
135 degrees. Yep, so we’re going to do this a little bit
warmer today, if you wanted to take your time you could go down to 120, but realistically
if you keep it below that 150 C mark, this would be absolutely fine. Just the rub on to begin with, goes straight
in, and the nice thing about the Traeger is you’ve got this built-in probe. So this is just going to go in, just going
to pop that straight into the meat, there we go, straight into the core of the beef
so we get it right where we want it. You can already see that we’re starting to
generate a bit more smoke, lid down and that will just, that will cook for a good, I’d
say a good 4 hours, we want some nice bark on there, we want the sugars in the rub to
caramelise and form a nice crust and then once we get to roundabout 70 – 72 degrees
C internal temperature we’ll come back to that and wrap that and we’ll carry on cooking
up to about 95. No problems, well we’ll let that cook for
4 hours, come back to us and we’ll show you wrapping it up, how to wrap it and we’ll put
it back in the BBQ and finish it off. We’re back with our brisket in our Traeger. Yep so we’ve been cooking this for the last,
what, 5 – 5.5 hurs, just press the silver button here for the probe selector, tells
us that we are between 72 – 75 degrees C which is technically cooked, but to get it to kinda
really top quality brisket standard we are going to carry on cooking to 95. If we did that with the brisket as it is,
just on the grill it could dry out so what we need to do, we need to put it in to a little
tented water bath, but instead of water we’re going to use a local beer. So, take the probe out, just leave that out
of the Traeger for now, and then we take this. So we’ve got a lovely bark on here, nice crispy
crust. It’s a little bit bigger than out tray but
it’s all going to work just fine. That goes in there, we’ve taken the lid off
there. If you can just pour about half a centimetre
to a centimetre in that bottom corner. Put that lid down just to keep the heat in. That smells amazing. It’s that kind of heady combination of smoke
and the spices and the beef and everything so…. Little bit more. That’s not a problem there, that’s going to
be absolutely fine. Just want to be careful putting too much in
otherwise you’re putting all that cold liquid in, and it will slow down the cooking process,
so we just put this into the foil tray, that gives us some sturdiness, some stability underneath
the brisket. Some people might just wrap this all around
in foil but when you take that off there’s going to be no…. If you take it off the foil underneath cansometimes
tear and the juices run out, whereas this keeps all the juices where we want them. So that’s all nicely cinched in. Back over to here, turn that around just so
we can get it in the centre of the BBQ. And then the probe,if we just make a hole
to begin with and then pop the tip of that probe into, try to get that into the very
centre of the brisket again so that we are getting the actual core temperature. Lid down, that’s going to carry on cooking
at 135 degrees for another 20 degree up to that 95 mark. There’s nothing for us to do right now so
we’ll come back. Ok we’ll come back. So, Richard we’re back, we’ve given the brisket
in the TRaeger another couple of hours, we’ve probed it, we’ve given it a squeeze. It’s feeling pretty good, it’s at the right
temperature, it’s at 95. So, temperature probe out. This is one of the beauties about this piece
of kit really is that this comes with a temperature probe built in. So that adage, of if ‘you’re lookin’ you ‘ain’t
cookin’, come off, there we go, you really can carry on cooking with the lid down and
still know exactly what’s going on inside. So if I just sit that there, lid down. Put that onto shutdown sequence. So let’s have a look, look at that, very exciting. Right so ideally let’s just say for anybody
watching this, knowing about how to cook this already we would of course normally have given
this about 2 hours to rest. It will massively benefit from resting and
you may think that oh crikey it’s been on there 7 hours, 8 hours, how long is this dish
take, but is is a weekend, maybe a weekend dish, it’s something for maybe a special occasion. You are going to put it on, you’re going to
get up early in the morning, put this on then tend to it throughout the day, come back later
in the afternoon, take it off, let it rest, that gives you a couple of hours to get everything
else ready. So in that time you could actually turn the
Traeger up, cook some other food as well. You’re not interested in what I have to say
are you? I’m just staring at how good that looks. Okay so, just slice straight through the centre. We’ll have a little bit of a cheeky look first. Oh yes. We’ll put this half back in here. Now if you can get a close-up on this, ‘cos
this is one of the things you see on social media posts, is the juice content of the brisket. If we had cooked this all the way through
out of the tray as in just straight on the rail, that might have just dried out a bit,
but you can see the juices coming out of there. Also if you’re new to cooking brisket or smoking
on the BBQ this pink around the outside is what’s known as a smoke ring. It’s not raw, if you think about it, it’s
cooked all the way through to the centre, it’s called the smoke ring and it’s just the
reaction that happens between the smoke and the proteins, the protein in the meat. So, standard thickness on this, competition
thickness would be a HB pencil. Just gone a little bit thick at this end,
just slice that down. I can tell…. It smells amazing. I can tell that this is just a little bit
too warm ‘cos for my liking it’s just steaming a little bit too much. Just going to pop a few little tasters there,
and I’m just going to slice one more piece. Sorry I can’t wait. Do it. ‘Cos you have to do the wrap up in a second
whereas I get to taste this. So if we were cooking this for competition,
one way to know if this is cooked, still quite hot, if you pull that it could just do with
a little bit longer, maybe, but I think the resting process would actually help that. If you pull that, with a little bit of tension
that actually pulls to pieces. How is it? It’s very, very good. Is it hot. It’s really nice. Really cheap cut of meat, it’s a cut that
our grandparents were very, very familiar with, put it in, long cook, forget about it,
let it do it’s thing and it’s absolutely fantastic. The rubs work really well. It’s really, really tasty. Little bit of beer in there as well. What’s not to love. So, if you like the recipe of this and how
to cook a beginners brisket visit our website: We’re across all the social media platforms. Visit our youtube channel for rmore videos
like this, I’m sorry I’m just blown away by how good that tastes. We’ll see you next time.

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