A buddy came over for dinner so we had a couple of steaks with a nice healthy salad. 
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Watch out when using salads TOO big, as they can overshadow the protein @woftam.
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What part of the Kangaroo is that?
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It is just plain cow @JoelSq but you can buy Roo in the butcher’s or supermarket if you want.
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Would be interesting, here we eat moose and it’s pretty amazing stuff… The only “crazy” thing I’ve had were Frog’s Legs and they were actually really damn good.
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I’ve never had moose, but had some Elk the last time I was out in Colorado.
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I find Elk to be Gamey but Moose, not so much… It’s like a leaner buffalo or Beef…
Colorado would have perfect land for moose I’d guess… Same here, thick woods and what not… Rockies.
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Why did you have to do that? Isn’t that Traeger only a year or so old?
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@SthrnMixer it’s over 2 years old, and it started to sleep during long smokes. After third time, contacted them, they sent power switch, didn’t work, then escalated. Rather then send random parts, rep sent whole assembly, and shipped failing unit back for diagnosis.
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Went brisket shopping yesterday at Costco. Normally they have some decent Prime grade ones at a fair price, but this time only Choice. As most people know, Choice has less intramuscular fat which is very beneficial to flavor, moisture and tenderness. My normal routine is the smoke the brisket until just after the stall, then wrap in butcher paper. During the stall is when a lot of liquid gets pushed out that drips/evaporates away. So on this one, I’ve wrapped it just before the stall (163F internal) with a healthy layer of tallow. I’m hoping this will help keep it from drying out. It’s still on the smoker so I have no results yet.
Thoughts?
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@SthrnMixer I’ve (personally) never had any good luck with choice cuts, not 100% sure why, BUT, your plan sounds solid, and I think that’s the BEST chance for success IMO.
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Same here, until now. Ok, I need to give the entire process as the things I did resulted in one of the best brisket (flats) I’ve ever cooked. FYI - the point was not very fatty, so I’m only going to focus on the flat.
First, at 7pm on Thursday evening I trimmed the brisket and injected it with this…
I left it in the aluminum pan, covered with foil and allowed to sit at room temperature.
Then at 2 am yesterday (appox 6.5 hrs after trim/injection) I cranked up the grill and seasoned it. Approx 30 mins later it was on the smoker, so that’s approx 7 hrs at room temp. The internal temperature at that time was 62F.
Normally, I’ll let a brisket smoke until just after the stall. My plan was to wrap before the stall in an effort to prevent unnecessary moisture loss…usually 6-7 hrs of smoke time. This time, I was almost 160F in 3.5 hrs. I’m sure that’s due to the starting temp of the meat. I let it go another 25 mins then wrapped it. So total 4 hours in the smoke.
The rest of the cook went as normal. After cooking and reaching temp/tenderness, I left the butcher paper on and wrapped it all in cling film. My plan was to have this ready approx 2pm and allow 4 hours rest which was when my daughter and grandkids were supposed to arrive. However, it was done at just before noon, and the girls texted they were running late by 2.5 hrs. What to do? So I left it in the pan wrapped in plastic and popped into the oven with a probe monitoring temp. I turned off/on the stove set to 170F as needed to maintain 150F internal as much as possible. This ended up being approx 8 hours of keeping it at a food safe temp. When everyone was here and the brisket cut up, this is what we had…
Moist. Tender. Good smoke ring. Delicious and perfectly rendered fat.
A couple of notes. First, when I seasoned this after the room temp rest period, it was jiggly and obviously tender. In fact when I picked it up it practically folded over on itself. I’m not certain if this was the injection, the temp or a combination. And I don’t know if this is a main factor in the final product, or if the extended rest did it or a combination. I’d need to experiment.
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Wow @SthrnMixer that’s impressive. I’m going to GUESS (that’s all I got), is that it was the injections.
Maybe I missed it, but did you tallow ??
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I did, yes. When I typed it up I was under the influence and forgot to include that. 
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Hehe, is there any OTHER way @SthrnMixer ??
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@SessionDrummer @SthrnMixer I’m looking for a good quality(brand) mid range meat thermometer, with probe. Doesn’t have to have a phone app, or lot’s of bells and whistle’s. This one STB. Not something I’d use nearly as much as you two, but good quality. Thanks
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I use two @whthek, one for BMM (Big Money Meats), and then a “Stabbie”.
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