Decided to smoke a brisket flat to kick-off the work week and when I unpackaged it, discovered it was in two pieces. Still turned out great – My best one to date, actually! I normally smoke on Fridays, so changed it up a bit.
Side note: I wasn’t paying attention when slicing and accidentally sliced the piece on the right with the grain. 🤦♂️ The larger piece on the left was sliced against the grain, though.
Smoker: Traeger Texas Pro Elite 34
Pellets: Kirkland Signature Hardwood Blend
Rub: Coarse Ground Black Pepper, Coarse Ground Salt, Kinder’s “The Blend”, and a dash of Kinder’s Carmelized Onion Butter.
Total Cook Time: 7.5 hours
Rest: 3 hours
by jwc8985
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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