Second attempt at a brisket and thought the bark could have been improved overall it was a 8 out of 10 in terms of taste and juiceness.
14 lbs pre-trimmed – salt pepper and light dusting of AP-Killer hog rub, 250 for 8 hours then wrapped at 195 degress for 2
1 hr rest because people were impatient, would rest at least 4 or even 8 next time
by juice0
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Rest is super important. Start earlier as they can hold wire a while wrapped in a cooler. Even longer if you do a hot hold.
Keep it up. 👍