About a 12 pound pre trimmed brisket. Trimmed to about 10 pounds I’d say. Seasoned with one pass of celery salt, then a mixture of Meat Church holy cow and a Kinders prime rub. Refrigerated seasoned for about 3 hours. Put on high rack fat side up at 225. Roughly 13 hours of smoking overnight. Wrapped with butcher paper with beef tallow at 165 and it went for another 4 hours. Rested about 4 hours in an insulated blanket and cut at 140. Tastes amazing. I’ll take it for a first timer.
by dduck209
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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Good first attempt mate