Woke up to this beautiful 17 pound brisket sitting at 175° internal. This brisket is currently on the Traeger now in the wrap. Wanted to post my experimental butcher paper wrap I haven’t done before. Basically wrapping it tight with 2 cups of rendered beef tallow on top of the brisket. Im also injecting 2 cups of beef stock into the wrap. I did the injecting after the wrap so the juices wouldn’t run out. Keeping the brisket snug and moist. Tracking this cook with my @MEATER Plus. It will read through the paper. Taking it to probe tender. This brisket barked up nicely using @rio_valley_meat_bbq Perfecto Rub. Picked this @creekstone_farms brisket up from @bbqpitstopofslc Finished product is still several hours away. Cant wait! #brisket #bbqbrisket #smokedbrisket #kendrickbbq
No need to throw away the fat you trim from a brisket. Smoke it into tallow. So many uses for it #tallow #brisket #smokedbrisket #bbqbrisket #beeftallow #kendrickbbq
Part 2 of the brisket cook i posted a couple days ago. I got an overwhelming amount of messages asking about this brisket. I run 225° during the smoke and bump it to 275° after the wrap. Those have been my temps past few years now and always awesome end results. The rub i used on this cook is The Perfecto from @rio_valley_meat_bbq Clearly the bark held up. When the internal temp reached 175° during the smoke, thats when i wrapped. This time i wrapped in butcher paper. Added over a cup of beef tallow on the brisket before wrapping tightly. The extra step i took which had the most questions was i injected about 2 cups of beef stock into the paper, not into the brisket itself. Just wanted to keep extra moisture inside the paper. Watching the video, you can see the brisket held up nicely with that added liquid and didn’t break down the bark. @MEATER plus probe worked perfectly throughout this entire cook, even wrapped inside the paper. End result was a delicious barked and juicy brisket. My simple foil pan wrap is an easier process though. Definitely love experimenting when cooking. Some fails, plenty of successes. Brisket from @creekstone_farms You can get these locally here in the Salt Lake City area @bbqpitstopofslc@bbqpitstop Would love to hear any possitive or feedback i could improve on from @Grab’em in the Brisket #brisket #smokedbrisket #bbqbrisket #ramsayreacts #bbq #kendrickbbq
Some of the best briskets come off a pellet smoker, especially a Traeger. Simple facts. The trolls will show up but thats just me and plenty of others living rent free inside their domes 😁. Untill that meat hits your lips…🤫 #brisket #smokedbrisket #bbqbrisket #ramsayreacts #kendrickbbq #traegergrills
Prepping 12 racks of St Louis Style ribs for the Super Bowl tomorrow. #stlouisribs #stlouis #ribs #porkribs #traegergameday #SuperBowl #bangbangninergang #niners #chiefs #kendrickbbq
Part 2, Smoking a 23 pound bone in brisket from @The Bearded Butchers This brisket took 18 hours to smoke on my @Traeger Grills before i rested it for almost 2 hours. 225° was the first 14 hours and 275° once I wrapped it and went another 4 hours for probe tenderness. These were smoked with Traeger/Louisville Slugger Maple Pellets. I tracked internal temps with my @MEATER Block to keep track of different sections during the cook. Such a fun and satisfying cook. @Me@Messermeistero@Gordon Ramsaye#kendrickbbqr#brisketa#ramsayreactsb#bbqbrisketu#butcheru#butcheryb#bbq
Prime rib, ham and st louis style ribs for Easter Lunch #easter #eastersunday #primerib #ham #stlouis #ribs #kendrickbbq @Traeger Grills @Messermeister@MEATER
Bone in brisket number 2. 26 pound Tajima Wagyu Bone in brisket. Basically trimming just like I did the first one. Removing all the fat to have as much meat surface for bark as possible. Smoking tonight, through tomorrow ##brisket##smokedbrisket##bbqbrisket##butcher##butchery##kendrickbbq##wagyu##tajima@@The Bearded Butchers@@Traeger Grills@@Messermeister