Went to Costco and saw a 10.5LB brisket.
Cooked it at 225 the entire time, every hour I sprayed it with a mop sauce consisting of apple cider vinegar, Worcestershire sauce, and modelo. Once it hit 163 I put it in tinfoil, sprayed one more time heavily and wrapped it up tight. Cooked until 204, pulled off and wrapped some more tinfoil over it, wrapped it in a towel and threw it in a cooler and went golfing. Total rest time was about 6 hours, was still nice and cut for the slice. How did I do?
by eLates7
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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Looks pretty awesome. Smoke ring stands out!!! Bet it was delicious!
The better question is: How did it taste?
Looks good, would invest in a good knife to get those slices thinner
How do you like the woodridge pro?
Looks amazing! Wow… Great smoke ring. Walk us thru the process! Seasoning, binder, total cook time, wrpped or unwrap…rest time (cooler or counter). Let’s gooooo!
Absolutely what others have said we’d love to know your spices/recipe for success
even inspired me to do a brisket… going shopping tomorrow for one thank you
looks good to me!
Only criticism I would say is work on your trimming/carving/general knifework. Theres lots of videos on youtube that help.