Traeger 780 with 2 water pans and apple cider vinegar spray.
20# CAB brisket down to 15# after trim.
Cooked it super slow, 200° for 12hrs, 225° for 8hrs more, bumped it to 250° for just a bit to push it to 203°. Rested for 75 minutes.
The flat was good to cut but was dry once it set on the plate. The Point seems like it could break down more.
I didn’t wrap it.
I’m not calling it a fail because I didn’t expect to get it right. But it could be better.
by LounaticDad
3 Comments
I’ve done it low like that and it almost dried it out like you said. I go 250 now entire time till it’s done. Wrap with tallow and rest for an hour. Into the oven it goes at 150 and will hold there until ready to serve. I’ve gone 24+ hours multiple times with oven hot hold and it’s always so delicious and juicy!
The best part about smoking is that very rarely.. even when you hyper critique your smoke.. it’s still a fun experience and you’ve got ways to make it taste fine. The second best part is fixing the mistakes in the next smoke.
The pound sign threw me off for a second, I was like ‘What do you mean? 20#, 15#? Is this some sort of BBQ insider thing?” Lol, I don’t think I’ve seen anyone use it like that before.