Salt, pepper, Overnight at 225, bumped at 250 in the morning, wrap around 170ish. Total time 18 hours. Locally raised beef (less then 10Km away). It was a big hit. Would have liked to render a little bit more fat but it was due to be removed from the smoker.
by Ordinary-Fix1591
4 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.*
Dang, I’m giving you a thumbs up just because it’s a locally raised piece of meat! Looks good by the way.
Killer
You sir win the brisket of the day…