Watched a ton of tutorials on how to do a brisket – decided that doing an overnight low at 180 for 8 hours then another 6 at 250, with the foil boat method and a little beef broth in the bottom
Meat came out super juicy and had a pretty nice smoke ring. Super pleased with the outcome!
by NotSpinWheel
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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Looks great! Good job