Getting more into a rhythm of getting the ambient temps in sync but fingers crossed. Am trying a chuck roast brisket style. Keeping around 225 until it gets to the temp for wrapping then bumping up for a bit til it gets to 205 or so or til tender. Have some holy cow holy gospel and kinders seasoning on it after it has a marinade overnight. Making Mac and cheese and colander greens from our garden with it. Will post some pics after once it’s done and we get to try it out!
by Sea_Calligrapher8547
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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Poor man’s brisket is real nice when done properly and it sounds like you have a solid plan. Happy smoking! Post results please