First time smoking anything and on my brand new redland. I wound up choosing to go big with a brisket flat from Costco. I threw it on my new traeger at about midnight for about 10 hours at 180 degrees – super smoke. In the morning, I turned up the smoker to 225 until I hit 170 internal temp drizzling a little apple cider vinegar along the way. I then wrapped it in butcher paper until I hit 205 internal. Rested for 2 hours in a cooler. Not bad….
by jmanc62
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!
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Looks juicer than my first, mine was a flat as well. Haven’t tried again since, it literally made me dry heave at the thought of brisket for a little while. My bark was terrible and the seasoning just scraped off. I’ll try again eventually but for now I’m good with ribs and chicken 😂
Looks great