Made my first brisket in my Traeger. Butcher only had flats, so I was worried about it cooking too fast or being too dry. Her is what I did.
RUB: SPG & Coffee
Positioning: fat cap up
7PM: on at 215 degrees
6AM: pulled at 170 internal and wrapped with tallow
7AM: bumped cook temp to 250
10AM: pulled at 203 internal, probe tender and into the oven at 150 to rest
1PM: unwrap and surprise myself. Best one yet.
by capncowie
5 Comments
Excellent!!! New grills are like your first time with a new girl. You never know what to expect. Sometimes the learning curve is slow and easy and sometimes fast and hard. But it looks like you handled it like a pro
Nice!
Excellent!
Nice’n’easy. Minimal fuss.
Cut it across the grain, it will be a lot better.