Got a whole filet for $18, and brined it with brown sugar and kosher salt for 24hrs. Patted it dry and then let it rest for 4 hours
Then I smoked it for 4.5 hrs at 150-180 F with some sliced lemons on the meat.
Turned out perfectly.
by Low-Professor2135
1 Comment
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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