Started out as a 13lb choice brisket.
Trim
Salt and pepper rub (coarse black pepper & Morton's kosher salt 50/50)
Start fat side down & flat to the left
7hr @ 195°
5.5 hr @ 225°
1.5 hr @ 250°
Wrap after 14 hr with smoked tallow (temp 175-180)
Fat side up
2.5 hrs with wrap
Removed after both sides were up to 200°
Might not win any competitions but it was tender and tasty!
by NickPDX1980
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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