First brisket. Looking for some feedback on how I did. I kept it simple for the rub. Equal parts coarse kosher salt and coarse black pepper, some garlic and onion and paprika. Started at 12am Saturday @225. Wrapped at 160 in butcher paper around 9am. Pulled out at 200 and put in a cooler until it was around 150ish and cut the bad boy up! Got excited and just cut it up and didn’t check the grain. Looking for some feedback on what I can do next that would be better or if I messed up and can avoid that next time. Thanks yall. I did really enjoy this one !
by Big_jerm3
6 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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Also, you cut against the grain right? I was confused when I was cutting it and then cut the remainder against the grain
How many pounds?
Great looking brisket. Great smoke work.
Beautiful!
Yes indeed. Great first smoke. Let’s eat #jobsdone