Picked up a packer brisket from HEB to do my first attempt. Went with overnight at 180 (which is actually about 200, according to my thermometer) and turned it up to 225 at the 12 hour mark. I wrapped when it hit 175, waited through the stall (man am I glad I already learned about that!) and poked it for texture check when it hit 203.
We only waited 1.5 hours to eat because we were hungry and I was eager to see if it was a success, and it was! Hubby was impressed, our friends were happy, and the leftovers today are legit.
Next time I’ll do the drive to Costco and get a prime cut! I didn’t want to start with that when I wasn’t sure I wouldn’t ruin it 😂
I think next will be some burnt ends so I can try some different seasons in a burnt ends flight. ‘Cause we fancy like that. 😎
by Powdered_Souls
1 Comment
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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