My work here is done. Smoked this 11lb brisket unwrapped at 225 until probe hit about 194. Then I wrapped in butcher paper, placed it in cooler, insulated with old sheets and a paint drop cloth for about 5 hours. It is bursting with flavor. The bark is epic🤤 -Heading back to the kitchen where I belong👩🏼🍳
by Ok-Wedding5935
13 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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Fantastic
Nice
Go, Sis, Go! Looks amazing!!
that’s a beaut clark
i’m coming over
nom nom nom!
“Hey Babay”
(I’m talking to the brisket)
Well done 🤘
Now I just need to figure out how to get my wife to do this
I’m female and the one that does all the smoking / grilling in our house too. Heck I was the one that initiated and bought our first smoker. Absolutely no regrets other than I wish I would have gone a little bigger with my smoker.
Your brisket looks great!
If a came home to discover my wife had smoked a brisket on my smoker I would explode!
From eating brisket and being proud of her
I’m kinda hungry. I’m ready for a plate.