First, thanks to everyone who suggested that I use butcher paper vs. tin foil, loved it!
For our 4th of July party at work we took up a collection and I smoked a 17lb Wagyu brisket, it came out amazing. Used Kinders Blend and Kinders Woodfire Garlic. Smoked at 200 on super smoke until the wrap then bumped it to 225. Forgot to do the meat squeeze video though, to many people waiting to eat. It was so juicy though!
by FSHSchmo
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!
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