Finally got a second attempt at a brisket and it turned out pretty nice. Rubbed with salt pepper and hardcore carnivore. Set it at 180 overnight, about 10 hours in I wrapped at 170, then turned it up to 230ish until 205, rested in a cooler for about 4 hours.
by pagoodma
9 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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Damn that looks dry af
Wow that looks good! Nice job.
Good lord that’s a great cook
Money on the bark and fat render. Good job. Maybe a smidge dry.
Nailed it
Approved by a random dude you don’t know from Kansas 👍🏻 who also wants a bite 😁
Looks really good.
Might be a little over but hard to tell from the photos.
I would definitely pull up a seat at your table.
Great job!