Finally had enough guests at the house to smoke a brisket. I am pleased with the results! 16 mesh black pepper and MC Holy Cow rub. Smoked for 12 hours untouched at 200 super smoke. It was 165 after the 12 hours and bumped the temp to 250 for a few hours. Wrapped at 175. Had to finish in the oven when I ran out of pellets. Probe tender at hour 16. Set out uncovered for 30 minutes then rewrapped for a 4 hr rest.
by depoint50ae
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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