How did I do?? Third time doing one. It was okay. 180 for 15hrs then wrapped at 168. 225 for 2.5 hrs and 250 for 1 hour. Pulled at 203
by smoke_king18
5 Comments
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Bad_Math_0411
That looks amazing! I’m waiting to do my first brisket. It’s in the refrigerator, I can’t even tell if it’s Prime or Select! I’m super nervous about ruining such an expensive cut. Thank you for explaining what you did. I have another question. There’s only 2 of us and we’re both over 60yrs. No way we can eat 11lbs in a timely manner. Can I freeze after cooking? Should I separate the point from the flat? Yours looks perfect!
OriginalAPO
I just did a costco prime 18lb and followed the meat church recipe but just SPG to season. Came out excellent. Had it at 200 all night.
Bad_Math_0411
Do you ever separate the point from the flat and cook them individually?
melju
How do you deal with the packer being so uneven in thickness?
I tried to do one and was measuring temp at the thick side but then the flat side became dry and overcooked. Any tips?
5 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.*
That looks amazing! I’m waiting to do my first brisket. It’s in the refrigerator, I can’t even tell if it’s Prime or Select! I’m super nervous about ruining such an expensive cut. Thank you for explaining what you did. I have another question.
There’s only 2 of us and we’re both over 60yrs. No way we can eat 11lbs in a timely manner. Can I freeze after cooking? Should I separate the point from the flat?
Yours looks perfect!
I just did a costco prime 18lb and followed the meat church recipe but just SPG to season. Came out excellent. Had it at 200 all night.
Do you ever separate the point from the flat and cook them individually?
How do you deal with the packer being so uneven in thickness?
I tried to do one and was measuring temp at the thick side but then the flat side became dry and overcooked. Any tips?