My second brisket.
Followed the Meat Church recipe (a mix of his videos and ChatGPT)
- 5.6kg whole brisket from the local butcher!
- Seasoned using Dirty Cow (Angus&Oink) and a bit extra salt and pepper the day before
- On the smoker (Pro780) at around 275F at 4.30am
- Beef stock used to spritz every now and then
- Wrapped around 16:30 at 165F with butcher paper and a splash of beef stock in the bottom of the tray
- Removed from heat to rest at around 19:30 / 195F
- Served at 20:30!! Alongside triple Mac&cheese, grilled asparagus and burger buns with bits and bobs… and of course a couple beers
Total cook time of 15hrs, with an hour rest.
Personally I was very happy with the results and so were my 12 guests that were very healthily fed.
Thoughts and improvements are welcomed!
Any advice on better things to pair with it are also appreciated!
by ExtentCommercial6171
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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Nice smoke ring 