Texas Style Brisket on the Traeger Ranger Pellet Grill

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Texas Style Brisket on the Traeger Ranger Pellet Grill

Рет қаралды 4,497

2 жыл бұрын

Thanks for watching!
---Ingredients
Brisket
Kosher Salt
Coarse Ground Pepper
Garlic Power
Season liberally with Salt, Pepper, and Garlic powder mix. We usually use about 50% salt, 25% black pepper, 25% garlic powder.
Smoke brisket at 250F until it reaches 165F internal temperature. Wrap in butcher paper. Return to smoker until it reaches 205F internal temperature. Let rest for an hour in a cooler. You can increase the temperature of your smoker to get a faster result, just follow the same wrap at 165F, pull at 205F, let rest for an hour method. Brisket is not some mysterious and hard to cook meat. It just takes time and patience. Don't rush it and don't overthink it!

Пікірлер: 10

@Mahoody 2 жыл бұрын

Shopping for the Traeger Ranger and the interwebz lead me to you! Well done, great editing, yuuuuum!

@baciasomething4442 2 жыл бұрын

Thanks for watching! The Ranger is great. You can’t go wrong with it!

@caelbrown 2 жыл бұрын

Thanks! I've been torn on which model to buy and this convinced me that I was safe getting the smaller ranger.

@24JesterKings Жыл бұрын

sheet pan kept you from getting a decent bark

@LauraAlvarez-zm6xk 2 жыл бұрын

That looks Amazing!!!😋

@kriswilliams6129 2 жыл бұрын

How do you shop for such cuts on this limited sized smoker? A dimensional measure or pounds? For instance, how many pounds was this brisket? I don’t want to under or over purchase. Also: no need to sear? Thanks! Looks amazing! Just bought a Ranger.

@baciasomething4442 2 жыл бұрын

Thanks for watching! This brisket altogether was about 10 pounds. We bought two five pound “points”, which both ended up being more flat than point. I’d probably stick with something around 10 pounds for brisket. We usually end up cooking everything in the Ranger on a quarter sheet pan with a cooling rack in it. It makes cleanup a lot easier. It also helps in visualizing what meat will fit.

@CameraNut1000 Жыл бұрын

I have one of these and I would not shop for a brisket based on weight. Instead, look at the size of the brisket. The actual cooking area for the ranger is 13.5" long by 10"W by 4.5" high. Measure the brisket while still in the cryo bag. When you pull it out of the bag, it will flatten out and be bigger but remember that you will be trimming. The method here of using a tray with a cooling rack is a good one. I will have to try that the next time I do a brisket. Smoking the brisket is an investment in time as it can sometimes take 12 hours to get to 205 degrees. Especially if you do a whole brisket. So worth it!

@ronstrode9124 Жыл бұрын

What is the point of placing in a dry cooler