26lb before trim.
Salt pepper on mustard binder.
210f for 17 hrs.
Wrapped at 170f on the flat after bark was barkin.
Kept it at 210f until it was probe tender, and for this it was 203f on the flat and 197f in the point.
Held on keep warm for about 6hrs.
Was reallly surprised how well this worked out, it actually was holding around 155f, with the meat matching temp while I slept.
Juiciest most tender brisket I’ve ever had. And will be doing this again next time. I really like that the keep warm worked as well as it did, did not swing, and I didn’t have to use a dang ol cooler.
Wife was a pleased, displaced Texan, lol.
2nd brisket on the 780.
by Nowthinkaboutyourdad
1 Comment
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.*