I’ve had my Traeger almost a year and have done plenty of pulled pork, some ribs, and a turkey, but never been brave enough to try brisket.
My local grocery store almost never has full briskets, so I was stuck with the flat, although it was a full 7lbs of flat with a decent fat cap on it.
Put in Meat Church Holy Cow last night, and put it on at 225 at 6:30 this morning. Cooked until internal hit 170 and then wrapped with some additional beef fat. Probe tender at 204. Let it rest almost 3 hours.
It’s tasty! Obviously not a great as a full brisket since I’m missing the fatty point, but it’s really not that dry and it’s tender and peppery!
by dpdons09
2 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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Yummy!