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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DocMettey
Hell yeah man! Enjoy it!!
No-Cry-4401
For the information of whoever cares: 6.5ish pound corned beef brisket flat from Costco.
Soaked in water overnight the night before the cook. Patted dry morning of, then used yellow mustard binder. Rub: Hand crushed black peppercorns & coriander seeds, along with mustard powder and some Cuso’s dirt. Threw it on the traeger at 250 on the top rack with a water pan below. Left it until it hit 161 with a nice dark bark and temperature stalling out. Added a rack to the water pan, threw the flat on there, covered the whole pan with foil to capture the steam. Left it alone until internal was 202F and the meat probed like warm butter. Threw it in the oven, still covered, at 170 for about an hour to rest. Sliced against grain. 💰 🤌🏻
4 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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Hell yeah man! Enjoy it!!
For the information of whoever cares:
6.5ish pound corned beef brisket flat from Costco.
Soaked in water overnight the night before the cook. Patted dry morning of, then used yellow mustard binder.
Rub: Hand crushed black peppercorns & coriander seeds, along with mustard powder and some Cuso’s dirt.
Threw it on the traeger at 250 on the top rack with a water pan below. Left it until it hit 161 with a nice dark bark and temperature stalling out.
Added a rack to the water pan, threw the flat on there, covered the whole pan with foil to capture the steam. Left it alone until internal was 202F and the meat probed like warm butter. Threw it in the oven, still covered, at 170 for about an hour to rest. Sliced against grain. 💰 🤌🏻
Costco socks.