Smoked a brisket for New Years. This is my first attempt at a brisket and 3rd cook on my new Traeger Pro 34.
Smoker: Traeger Pro 34 with Smoke Tube
Wood: Traeger Hickory pellets
Brisket: 13 lb super trimmed from HEB
Seasoning: 16 mesh black pepper and Meat Church Holy Cow
by MidwayMonster925
10 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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What temp did you pull it at? It’s very dry
Looks like you’ve accomplished a nice bark and beautiful smoke ring. Looks a tad bit dry, but more importantly how was the taste?
Crazy smoke ring for a Traeger! Enjoy the adventure. Took me 2 attempts to understand how important the tight wrap and tallow are. That will seal and keep it super moist
People can critique how they want but that bark looks spectacular.
Bark looks great. Smoke ring next level. Internal looks dry. Was it dry?
Great bark.
Hell yeah, brother. Looks excellent!
This looks good. Keep at it. Before you know it, friends are gonna volunteer you for smoking. lol
Bro. I just did my first brisket on the 1st. I had very similar results.