Decided to throw a smaller brisket on smoker to end the holiday weekend. Forgot I ran out of Holy Cow rub, so had to improvise with Killer Hogs and the Gospel. 225 and let it roll til tender. Minimal spritzing, no wrapping. Took about 14hrs. Let it rest for 3hrs.
by theblackzilla918
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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