Followed the meat church recipe and was set up for success. Even being a smaller brisket it still took about 9 hours. Used hickory pellets and had it on fat up. Once we hit 165°, wrapped in foil and let it ride to 203°. Want to try butcher paper next!
by Kangacrew_Kickdown
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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