3.5 lb brisket with yellow mustard as a binder and seasoned with Meat Church All Purpose rub. Smoked on the Traeger Woodridge overnight (7 hrs) until internal temp 170 degrees. Pulled off smoker and wrapped with butcher paper, apple cider vinegar, and a little bit of butter. Back on the smoker for 3 more hours until internal temp 190 degrees. Pulled off smoker and cut into 1 inch cubes and tossed in a pan with Sweet Baby Rays Sweet ‘n Spicy bbq sauce, a little butter, and some additional shakes of Meat Church All Purpose rub. Covered with aluminum foil and back on smoker for 2 more hours (mixed periodically).
Turned out OK with room for improvement. Brisket was not as tender as others I’ve done. May be due to small size of the cut of meat or waited until 170 degrees to wrap (overcooked).
Would like to hear the communities thoughts on how I can improve?
by JorLich1
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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