Prime Brisket, trimmed, pepper, salt, and Lawry's. Threw it on before work yesterday then pulled it off last night around 8 then hot held it at 160 for 21 hours. It was probably a little over done. Ribs I used rodney scott's recipe with texas technique. Rub is from his cookbook, same with sauce, used his recipe for other sauce. Out of respect I'm not sharing. ANyway smoked until tender (may have gone a little far) then wrapped in foil with BBQ sauce and hot held for like 2 hours. Cauliflower Burnt Ends were made with a recipe I found for Leroy and Lewis mustard sauce. I'd change how I made it and treat it more like burnt ends and chop it then slather it in more sauce
https://evanleroybbq.medium.com/mustard-bbq-sauce-secrets-unlocked-a535b18d5970
For Bacon Burnt ends. I took a slab of maple cured bacon, added rodney's rub and more brown sugar, and then I put some maple and lime instead of apple juice traeger used in their recipe, then I took brownsugar and maple and Bacon BBQ sauce on it.
by bossmt_2
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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I’ll bring the beers😏👌
The cauliflower is a great idea, I need to try that.