Pretty happy with how this brisket turned out
My last couple briskets have been a bit dry, decided to leave a lot more of the fat on this time. Also, smoked it fat cap up instead of down on my ironwood 885 for 22 hours at 225 just to try something different. Rested 3 hours.
Kosher Salt and Dirty Bird for seasoning.
by drewmanchoo20
2 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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Have you tried Meat Church Weekday 2.0 method? I use their pellet grill recipe for spicing and it’s turned out perfect every time and super moist!
[https://www.meatchurch.com/blogs/recipes/pellet-grill-brisket?_pos=9&_sid=7d6a9559b&_ss=r](https://www.meatchurch.com/blogs/recipes/pellet-grill-brisket?_pos=9&_sid=7d6a9559b&_ss=r)