I've owned my traeger for 5 years and only now have I finally braved the Brisket Marathon.
Felt like I did a lot of things wrong (cut/trimmed it weird, steak seasoning as rub, messy wrap), but ultimately came out amazing. Juicy, jiggly, super flavorful.
8 hours at 200, wrapped at 165, 4 more hours at 275 until 203. 1 hr rest in a cooler.
by sup_doge
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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