Well, it was just a matter of time before Artificial Intelligence invaded the culinary world. Around the web, you can find an increasing number of articles about how tools such as ChatGPT have created a better version of “fill-in-the-blank” that will put your grandmas recipe to shame. So, is it true? Can A.I. take the vast culinary knowledge from around the globe and create a better result than pit masters with decades upon decades of experience?
Personally, I don’t think A.I. is quite ready to go toe-to-toe with the human mind or spirit when it comes to the kitchen stadium. That said, I thought I’d give it a go and see if ChatGPT could give me a detailed recipe for cooking a brisket on a pellet smoker. So, without further ado, here’s what the A.I. chatbot came up with when I asked.
The Prompt:
Here’s exactly what I asked ChatGPT to get the step-by-step for cooking my brisket.
I have an 18 pound full packer brisket and a Traeger pro 34 pellet smoker. Give me the best instructions on how to trim, season and perfectly cook it as close to competition style brisket possible. Write it as a blog post and discuss why this method is the best option.
Here’s the detailed response.
Smoking a perfect competition-style brisket is the holy grail of barbecue enthusiasts. Achieving that mouthwatering bark, tender texture, and rich flavor requires careful preparation and execution. In this comprehensive guide, we’ll walk you through the steps of trimming, seasoning, and smoking an 18-pound full packer brisket on a Traeger Pro 34 pellet smoker to achieve the best results possible.
Step 1: Trimming the Brisket Trimming is a crucial step to ensure even cooking and a beautiful presentation. Use a sharp knife to remove any excessive fat, leaving about 1/4 inch of fat cap on top. Trim off any uneven or hard fat areas from the sides and ensure the brisket has a consistent thickness for even cooking.
Step 2: Seasoning the Brisket For competition-style brisket, we recommend a simple yet flavorful dry rub. Combine equal parts kosher salt, black pepper, and paprika. Add a pinch of garlic powder and onion powder for extra depth of flavor. Generously coat the entire brisket with the rub, making sure to cover all sides evenly.
Step 3: Preparing the Traeger Pro 34 Pellet Smoker Preheat your Traeger Pro 34 to 225°F (107°C) using high-quality wood pellets, such as hickory or oak, for that authentic smoky flavor. Make sure the grill grates are clean and well-oiled to prevent sticking.
Step 4: Smoking the Brisket Place the seasoned brisket directly on the grill grates fat-side up to protect the meat from drying out during the long cook. Insert a meat probe into the thickest part of the brisket, being careful not to touch any bones. Close the lid and let the Traeger work its magic.
Step 5: The Texas Crutch (Optional) For a competition-style brisket, some pitmasters use the Texas Crutch method to speed up the cooking process and retain moisture. After about 4-5 hours of smoking, wrap the brisket tightly in butcher paper or aluminum foil and place it back on the smoker. This will help the meat power through the “stall” and keep it tender.
Step 6: Reaching the Perfect Internal Temperature Monitor the brisket’s internal temperature closely with the meat probe. For competition-level tenderness, aim for an internal temperature of around 203°F (95°C). This ensures that the collagen breaks down, resulting in that sought-after melt-in-your-mouth texture.
Step 7: Resting the Brisket Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least an hour. This allows the juices to redistribute within the meat, ensuring a moist and flavorful final product.
Why This Method Works:
- Trimming the brisket ensures even cooking and an attractive appearance.
- The simple dry rub enhances the natural flavors of the meat without overpowering it.
- Preheating the Traeger Pro 34 and using quality wood pellets guarantee a consistent and authentic smoky flavor.
- Monitoring the internal temperature helps achieve the perfect level of tenderness and juiciness.
- Resting the brisket ensures the best texture and flavor for an unbeatable final result.
Conclusion: With the right techniques and a Traeger Pro 34 pellet smoker, you can create a competition-style brisket that will impress even the most discerning barbecue enthusiasts. The careful trimming, flavorful seasoning, and patient smoking process are key to achieving a tender, mouthwatering brisket that will have everyone coming back for seconds. So fire up that smoker and get ready to become a true brisket master!
The Verdict?
The recipe and method here isn’t too far off from many standard brisket recipes from countless backyard bbq warriors. Personally, I’ve never used Paprika on a brisket but who knows, it may be great. The “0ptional” Texas crutch, a.k.a. butcher paper was good to see but 4-5 hours in on an 18 pound brisket seems a bit premature if you’re looking for competition-level bark.
All this to say, we’re going to put it to the test. I’ll be picking up an 18 pound brisket and following the ChatGPT instructions to a T to see what happens. What do you think? Will the brisket be superior or are we in for some costly disappointment? We shall see. Stay tuned and be sure to subscribe because this could be the most interesting YouTube video we’ve ever made.
