First ever cook on my first smoker. 7 pound brisket that I put on last night at midnight. Mustard binder with salt, pepper and garlic. Left overnight for 10 hours at 190 (until 160 internal). Pulled off, wrapped in butcher paper and put in a baking tray with beef stock in the bottom. Cooked another 4 hours at 250 (until 200 internal). Pretty happy with how it turned out and will be tweaking a few things on the next one.
Paired with home made corn bread and coleslaw
by Tronaldrump
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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