Third brisket cook ever, gaining confidence. Costco prime whole packer. Color is ok for a Traeger as far as I can tell. Overnight cook at 200, moved to 250 at 155 internal on the flat, wrapped when external fat pocket had rendered at about 175, pulled it at probe tender around 201, rested on counter for 30 minutes then into the oven still wrapped on warming mode for about 4 hours before slicing. It reabsorbed almost all moisture that didn't get wicked up by the butcher paper. Overall happy with it! One side of the flat was tough to cut with bark that was a little too crispy, the rest seemed great. Didn't use super smoke this time on the timberline 1300, haven't been a huge fan of it yet. Enjoyed it more than I do at local BBQ places (southern California, so mid at best). Any suggestions?
by OldManThreeNuts
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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