Seperated, frozen, thawed, rubbed with brisket rub made from pepper, msg, slt, garlic powder, onion powder, cayenne powder, and paprika. Hot sauce squirted on top. Injected once, 26 hours prior to cooking. Overnight cook, 11 pm sat to 1:15 pm Sunday. Treager phone app and wireless thermometer also measuring heat and grill temps for back up in event of problems.
225 super smoke on Treager Timberline 850 with pellet tube for first portion.
Foil boat at 165, couple pats of butter underneath and on top with drippings and some beef broth mixed with Brisket rub poured in.
Got stuck in the stall and I wanted hold time so upped to 275 around 11:30.
Pulled at 204 degrees, probe tender, 1:15 pm. In cooler with wireless probe still in it to warn if it hits danger zone.
Supper tonight with scratch baked beans made yesterday, fresh sourdough garlic bread from farmers market, mashed potatoes, and veggies.
by Mildly_Irritated_Max
2 Comments
Hey! It looks like you posted an image!
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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Did you wrap it in kraft cheese slices or something?