Smoked my first brisket this past weekend! 10 lbs pre-trim, seasoned with coarse black pepper and salt, mustard as a binder. Put on the Traeger Pro 22 at 180 at 8 pm Friday, cranked up to 225 around 2 am, then let it ride to the stall at 165 around 6 am. Wrapped at 165, bumped up heat to 250, then let it go to 201 when I pulled it.
Rested at room temp till 160 internal then placed into a cooler with towels. Let rest for about 5 hours, served around 140.
Was pretty excited about how it came out and got pretty good reviews from friends and family. Definitely proud of how it turned out for my first time smoking a brisket.
by guppycommander
3 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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Nicely done!
Well done!!