Smoked Brisket on the Traeger Pro Series 34 Smoker
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- čas přidán 15. 10. 2018
- Ok, I decided to try a brisket on the Traeger and it had incredible flavor. The smoke ring wasn't where I expected it to be but I think I can do a better one next time. For the meantime.... Enjoy! Cheers!
Traeger pro series 34 smoker can be found here!
amzn.to/2ycxoPi - Jak na to + styl
Really appreciate the care and effort you put in these videos. Great job!
Nice work. I just did my first one in my Century34 last night. It was a 12lber, went 8 hours on 'smoke' setting, 2 hours at 225*, wrapped at 190*, set to 250* for 2 more hours and pulled at 205*. Right into the cooler for a 2 hour rest. I'm anxious to see how my first smoke turned out- Ready for Cowboys/Eagles game!
Can’t believe it took two years before I found your videos. Once I put my treager 34 together I will definitely do my brisket like this because I always mess it up this was a well thought out video thanks for sharing
Welcome to the channel! Glad you found it lol
I just got my traeger last night, I'm watching your videos right now very informal thanks for posting
Glad you find them helpful. Cheers!
informative or informal?
Very informative video, takes the time to give you reasoning behind his methods.
Looks delicious!
Enjoyed your smoke. I’m planning on doing my first brisket for a July 4th celebration next week. Two things I noticed. 1) I’m sure you cut the brisket the way you did because you wanted ppl to see the meat when you cut it but it bothers me to watch someone cut something and have their free hand on the opposite side of the blade. 2) Your gloved hand was the knife hand and the other hand didn’t have a glove when you were cutting. LOL. Again I enjoyed watching your smoke. I did like the quality of you episode. Thank you for videoing it. I appreciate everyone that puts the time and effort into capturing a cook. I know it takes extra time and energy to make these things happen. Great job!
LOL "Just because I'm cheap" I laughed out loud on that one. Today is the very first Saturday of the season that I didn't grill so this is making me long to do so! It's cold here, though! That's a nice piece of brisket! I like to trim off the fat, too. If it's cooked right, you don't need all that on there. That Traeger is SO nice. Lots of grill space. Oh man, that looks incredible! I like the scoring of the fat cap. I'll do that next time. I wish we were neighbors! LOL Still sipping Pumpkin Ales as I watch along with you! Glorious sky! Colder there than here if you are hitting 39! That brisket looks beautiful and it's making me hungry....
awesome videos!
Bro awesome video! That's my fav brand of rub!! Great job
Mine too!
Looks good great video. cheers and Go Stros
Been a while. Very nice bud!
That brisket made me hungry. I sampled my pumpkin ale yesterday. It was good but it doesn't feel like fall here yet.
Man that did the job! Nice video bbq bro!!!
Awesome videos man! Im picking up a traeger pro series 22 on the weekend and have stumbled across your channel looking for tips and tricks. What are some things you've learnt that you would do differently the second time around? Thanks mate
I find that you really don't have to worry so much while the meat smokes on the Traeger. It is practically set and forget. As I have used it, I have learn to mix up different ratios of wood pellets for a desired smoke flavor. Mix up the different types til you find a flavor you absolutely love. That's what I have learned to do different with it.
Awesome video thanks for sharing, tc. HoppyBob
Just bought one today after watching your vids. I’m in Rockwall , Tx
Oh man, you are going to love it! Cheers!
I'm in georgia and I did a TX style for labor day, first brisket ever and people swore i had a catering company cook it. I used killer hogs TX rub, kosher salt and black pepper and gave up my sleep to babysit the brisket.
Looks good
Thanks! There are some things on the cook side that I’ll do differently such as not wrap to increase the bark potential and have at the “smoke” setting for a couple of hours before dialing to 225. I may do a round two for this. Cheers!
Great Job. Keep coming with the content. How about a winter style beer brew day?
Nice looking brisket 👍🏼
Thank you!
I’m surprised no one commented on your now lovely green grass 😉
Lol we have been getting a ton of rain lately
Great video, got my Traeger on order can't get here soon enough!!
Man, you are gonna love it. So convenient and puts out some tasty bbq. No babysitting the smoker so much. Cheers!
@@TheBrewQ Thank you sir!!
If you find that it’s not smoking enough, there is a way to adjust the P setting on the smoker. I’ve never done it since mine smokes great but there should be some info from Traeger on it
Nice!! I did my first Boston butt on my kamado!!! 6lbs,I smoked it with cherry n hickory chunks with lump ...I set my probes n just monitored my temps. It jumped up a little but I just adjusted my vents a little,I never raised the lid!!! 6 hours later perfection!! Like butter
That’s how you do it! 🤜🏻 cheers!
Yeah,I watched a lot of vids before I got my kamander... You helped a bunch ,I was gonna get the akorn but got a deal on the kamander with the table ,I already put the metal air intake on it too!! I like the vent adjustment on the you for both it's a great grill..now the pellet grills r in!!! Anyway I'm doing a brisket next or a turkey!! I've finally convinced my wife I got this... Using digital thermometers n a temp pen r the best invention yet. 210 was perfect on my butt. Thanks man n q- on!!!
Great video. How much longer after you wrapped the brisket did you find yourself cooking it? Was it done at 5pm? How long did you let it rest afterwards? Also, for more smoke, do you think a something like a pellet tube smoker (Amazon.com) could help?
I know this is an old comment that I seemed to have missed. I wrapped at 160 cooked to around 180 and then unwrapped and smoked til it was at 200 degrees and then wrapped up in foil, placed in a towel, and then in a cooler for an additional hour.
like your video how often do you make the pumpkin ale beer i like to try some of that i have the same trager that you have iam cooking a brisket on it for fathers day thank you pat
I make the pumpkin ale once a year around October. When you get a chance, go check out my 2019 pumpkin ale brew video. Cheers!
Professional BBQ’er & amateur meteorologist. Lmao. Love the videos. Just got the same smoker and luckily the family is beef and pork producers.
man, that's awesome! I need some beef and pork producers in my family!
Awesome video ! Would have loved to have joined you on your porch with a beer and a slice or two of Brisket spread with English mustard between some nice bread. Ah well I will keep dreaming on.
I’m always up for company! Cheers!
Thanks for reppin #NorthTexasBBQAddicts!!
Nice hat👍
did u leave it on smoke in the beginning then throw the temp up? also, how come my 3400 never smokes that way?
I will leave it on smoke for the first 2 hours and then kick the temp up to 225 for the rest of the cook. If you are having less smoke than desired, it could be your altitude and other environment reasons. Try adjusting the P setting on your control unit so that it doesn’t feed pellets as often but you gotta find the sweet spot settings-wise or you can have your fire go out in the fire pot. I used to live in higher elevation and now live close to sea level and my smoker smokes even better.
I don;t know what looks better, the brisket or the beer! Cheers!
Does your pit normally keep that much smoke rolling? I just got mine today and it rarely smokes.
Pretty much. It has moments where it doesn’t smoke but it smokes pretty much quite regularly. You might play with the P settings and see if that helps. Traeger has instructions on their site I believe.
I have 34 pro as well and my temp fluctuates +/- 30 degrees all the time on the digital display all the time. Have you noticed this? Brisket looks awesome!
Yeah. The pellet smokers seem to do that for sure.
Why did you change the placement of your meat probe from where it was before you wrapped it to where it is now after you wrapped??
I wrapped it and put the probe back in the flat. It just looks different I guess from the angle of the camera. I always monitor the flat and probe the point for tenderness.
I was waiting for you to accidentally filet your hand.... The Brisket turned out really yummah looking! Same with the Pumpkin Ale! Cheers! \m/
I’m a professional... don’t try this at home hahaha!
Yup!!!!! Sounds like me!!!! If I'm throwing a cookout hey no coke products!!!! Str8 12pk kroger brand. But for me and my family coke products, pepsi products. 😆 🤣
yes do smoke about 1hour then 224f should have more smoke taste if not try 180 for two hours?
Smoke at 180 for about an hour and then bump up to 225 and you’ll have a deeper smoke flavor.
Might be true might not however I use the Pit Boss 820 and my smoke ring is always best fat side down, I have looked and researched the fat going down and nothing about truth to this but to each his own, try another one fat side down and see if there is a difference, if not, hell, you have brisket to eat lol, great video.
fat side up and fat side down is the age old discussion of which is better. Its almost like how many licks does it take to get to the center of a tootsie pop... the world may never know lol
Ok I must have blinked, I saw you wrap it at 160 Deg but missed at what temp you took it off.
I never unwrapped, took off the smoker at 200 degrees and let rest for an hour.
What type of pellets did you use for your brisket ?
Traeger competition blend from Costco
How do cooks on your Traeger compare to offsets?
Not quite as smokey but not enough of a difference for me to care. Let’s just say that the convenience overpowers the minuscule difference by a lot.
Is your Traeger a Home Depot version with the silver door? If so, who did you buy your front shelf from? Did you get a lower shelf, as well? Great looking brisket! Do you get adequate smoke taste? Some people complain on the net about how pellet grills don't produce enough of a smoky flavor compared to other types of grills. I wish I had one of those ales! Looks refreshing!
This was actually sent to me directly from Traeger. Its the pro series 34 model with the blue door. I have an upper shelf only and that was also sent directly from Traeger. I think the smoke flavor is very good but if you compare it to a true offset wood burner, you will definitely notice a heavier smoke in the meat but the Traeger definitely still puts out some pretty decent BBQ. I've cut back on the ales at the moment to try and lose a little weight lol. Cheers!
The Texas Crutch is when you wrap in ALUMINUM FOIL not butcher paper. The stall is real but it's when you use aluminum foil is what we in Texas call the Texas Crutch.
Not completely true. Even Aaron Franklin uses butcher paper for the crutch method. You get better bark formation also with butcher paper.
Yea, Franklin uses butcher paper, but using foil is called the Texas Crunch, but great vid!
@@TheBrewQ Correct AFranklin uses butcher paper BUT actual term "Texas crutch" is used with aluminum foil not butcher paper.
Here's a REAL review... Bought mine mid-November. Cold as heck in Missouri, but I figured I had it covered by buying the Traeger insulation blanket. Not quite... The smoker directions say to leave the smoker on 'smoke' mode for 4 minutes (with the smoker lid open), before closing the lid, and setting to the desired temperature. I tried this for over 2 HOURS!!! Each time, the smoker went out every GD time, giving a "low temperature" error! Smoker temp MIGHT get to 120 degrees, and then is would go to 118, 112, 110, 108... and I'd get a 'Lerr' (Low temp error!). There was no wind, whatsoever! To "season" the smoker at high temp, you first need to get it to "smoke mode", and this was IMPOSSIBLE! The smoker would die in smoke mode every time! Fuc* smoke mode! Finally, during smoke mode, I repeatedly turned the smoker on and off, each time returning to "smoke" mode, trying to get the smoker temp higher and higher. Once I got the smoker to 120 degrees, I shut the lid, and turned the temperature to high. Then the smoker seemed to work! Smoke mode may work fine in spring / summer - I cant say - but if you expect it to work in winter time, you are HOSED!!! And it is only like 40 degrees here in Missouri today!
Wow! That does sounds like a pain. Have you looked into adjusting the P setting of the smoker? Different altitudes may have something to do with the flame out. The p setting is basically what tells the auger you run and in what intervals to increase smoke or reduce flame-out. I ran mine in the winter in Midland which is a higher elevation than Houston and it never died on me and that was in the 20 degree range sometimes. I noticed it smokes more at lower elevation here in Houston. I’d play with the P setting and see what works best for you.
@@TheBrewQ Thanks for the suggestion! I'll try it! BTW: I did finally get it to work on "smoke" mode. What I did to get it to work was each time it gave the low-temp error, I flipped the on/off switch, turning it back on. After about 4 tries doing this, it finally began to smoke, and I was able to ramp up the heat and cook with it! Once I got it to temp, it held the temp pretty well. Due to my own stupidity, it took forever to smoke my 1.5 inch thick pork steaks! I was an idiot, and made the mistake of opening the lid several times to spray the pork steaks with apple juice. I obviously lost all my built up heat doing that each time! Next time, I leave the lid shut for the whole cook - at least in the winter time / cold weather! In Summer, it's likely not an issue.
I'm not a cutting expert, but if you just rotate the brisket you won't have to do that weird crossover cut(seems dangerous)
Select, choice, prime, American wagyu and then there’s the good stuff ...I know “everyone” is gonna hate me but please know what you’re talking about before you speak.
Wagyu is the best! But I’m not paying those prices.