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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birddoggi
Not a pro but I smoke my brisket till 200-205. Then let rest for an hour in a cooler with towels around it while still in pink butchers paper. I use pink butchers paper for the crutch instead of foil. Mine has been juicy fall apart every time. Good first go at it. I’m sure it tastes great
bass4life15
Post your recipe and process. Lets hear it!
DrPat1967
Looks super dry and no real smoke ring. Post you recipe and temps/time
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.*
Not a pro but I smoke my brisket till 200-205. Then let rest for an hour in a cooler with towels around it while still in pink butchers paper. I use pink butchers paper for the crutch instead of foil. Mine has been juicy fall apart every time. Good first go at it. I’m sure it tastes great
Post your recipe and process. Lets hear it!
Looks super dry and no real smoke ring. Post you recipe and temps/time