Had my Traeger for almost 2 years and have been intimidated by the brisket cook. Tried it for the first time, turned out pretty well! The flat was a tad dry but otherwise it was great. I probably over did it on the trimming as well, and I’d wrap in paper instead of foil next time. Threw her on at midnight, at 200 until it hit 165 at about 9am, then wrapped and cooked until 203 which took another 3 hours. Rested in the oven on keep warm at 145 for 5 hours until dinner.
by MrKieKie
6 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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The proof is in the pudding. Howd she taste?
Which trager model? Did it have good smoke flavor?
Did you spray the meat at all? And how did you season the brisket?
I see that penzys bbq 3000 has natural smoke flavor in the ingredients maybe that’s why it was nice and Smokey
That’s a great brisket for a rookie. Congrats!