12lb brisket that I trimmed then put on mustard and The Gospel from Meat Church. Traeger set to 225 and used my Meatstick to let me know when it hit 165 internally while I was spraying with apple cider vinegar every hour. Wrapped in foil, put back in, and went to bed. Woke up and pulled it (forgot to set alerts), then let it rest while I went back to bed for a couple of hours.
by cthulhu6209
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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Looks good !!
That’s about how my first one came out as well, recently.