Pretty much followed Meat Church’s recipe for pellet grill brisket to a tee. Dry brined for 24hr in SPG, MSG, and Heath Riles beef rub. Put on Traeger Woodridge Pro at 9pm at 200 degrees super smoke until 9am. Let it go at 225 for a couple more hours until bark looked good. Wrapped in butcher paper and homemade tallow once temp was around 175. Bumped Traeger to 250 after wrapped and let it ride until probe tender around 203F. Poured more tallow over the paper, and set outside under my gas grill (off) to rest at ambient temp for about 40 mins to stop the cook. Then wrapped in a towel and put in Yeti cooler to rest until dinner (about 4hrs rest). First time I’ve made a brisket I’m happy with! Made all the sides too! (Homemade slaw, elote, baked beans, and cornbread)
by Maddogmitch56
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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If you and yours liked it, then good for you!!!
It looks really dry. But I’m not the one eating it.
Nice!!! Great job.