17lb brisket seasoned with Meat Church Holy Cow and Holy Gospel. Super smoked all night at 225 until it hit 175. Then, into a steam pan covered with aluminum foil with beef broth and a bit of beef tallow until it was probe tender (about 206). Unbelievably pull-apart tender and moist!!
by ChucotownBrisket
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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I’m alarmed by how clean the inside of your smoker it… it is unsettling 🤣