Go ahead and let me have it. Why didn’t my bark form in the center of the brisket? Did I completely screw it or is this thing still going to be enjoyable?
Any tips appreciated and laughter welcomed
by Realistic-Month-1449
3 Comments
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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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5h4w
Great job 👍
Chem_Dawg4
Looks fine, man. As long as it tastes good. I have never been able to get an awesome bark on my traeger. I do get some, but I’m sure on a regular smoker it would be better.
3 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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Great job 👍
Looks fine, man. As long as it tastes good. I have never been able to get an awesome bark on my traeger. I do get some, but I’m sure on a regular smoker it would be better.