Bought this guy from HEB and smoked on my Ironwood XL. This is my second brisket and overall pretty happy with it. Open to thoughts and critiques that I can add into my workflow next week for Thanksgiving. I trimmed silver skin, hard fat areas, and shaped well as I could, threw clippings into a aluminum pan for tallow on top rack. Seasoned with SPG and Hardcore carnivore black seasoning over a binder of cholula. Threw on at 11pm ish last night at 225F and used Bear Mountain oak pellets. I woke up at 730am and checked on bark, dumped a bit of tallow over the dry areas. Once I hit 170F IT threw in a foil boat and hit with some more tallow bumped temp to 250F. Got impatient around the 190F mark IT and i bumped up to 275F till finished and probe tender. I rested in foil and threw in Drip EZ blanket then cooler for 2 hours. I know next time it needs to be way longer, I just had no extra time to spare people were hangry at that point haha.
by Practical-Ostrich431
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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