Just finished slicing and chowing down on the first of what will likely be many reuben sandwiches in my near future after letting this brisket flat (I cooked the point up separately 2 weeks ago) brine for about 11 days.
Turned out pretty killer, not gonna lie. Wish I had a meat slicer for thinner slices, but bangin reubens nonetheless.
by JimothyTheBold
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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