Second time doing a brisket.
Trimmed and prepped, sprayed lightly, rub applied generously.
From fridge cold, placed in Traeger with two smoke tubes at 107c. Untouched for 8 hours.
Sprayed 4 times after this. Untouched after this for another 5 hours.
Removed, probe tender, now resting.
by muftiman
9 Comments
What do you mean will it bleed lol
Looks like it’s already dead to me
*No ones made me bleed my own blood*
Did you trim the entire fat cap off? Interested to hear/see how it turned out.
Sorry. It appears while I was smoking this brisket, I was also smoking a joint (weed, not meat) so left out the reason for this post. I’m hoping to understand how long it needs to rest and how to determine cutting angle.
Mhhh baby
What is the temp probe thing you’re using that’s neat
If it bleeds, you can kill it.
