Got a 15lb beef brisket, trimmed it, seasoned and let marinate for just under 24h. Smoked at 175 for 9 hours. Wrapped in butcher paper and smoked @ 250 for another 8h. I woke up an hour late so wrapped in an hour late. Then I ran out of pellets about 2 hrs in after wrapping. So for the last hour I bumped it up to 275 until the internal temp was 200. Then wrapped in a towel and put in a cooler to rest.
Overall I think It tastes great! And proud of myself for the overall turnout!!
by Hot_Cow_9444
2 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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Nice looking brisket, but really might we all consider posting OTHER Traeger successes rather than “our first briskets”?
Show me a turkey, well-smoked salmon, or an innovative spin on jerky please.