Wow, how did I miss this one? Thanks for sharing, it all looks really good.
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sierracharlie338
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I used mesquite with the chicken and it had a very good smoke flavor but not over powering.
sierracharlie338
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Thanks!
sierracharlie338
Well-Known Member
It's going down today fellas. First brisket on the Traeger. Used a tested rub I have used on previous brisket cooks. Going to sit at 230 til I wrap in pink paper.
Man what time did you start? I usually put mine on overnight.
sierracharlie338
Well-Known Member
Started late due to weather lol. Just pulled it a bit ago to rest. Almost time!!
This was a smaller brisket and cooked it a bit warmer than I normally do
sierracharlie338
Well-Known Member
Flavor was outstanding but I shoulda left it on a little longer. Temp was 200 when pulled and wrapped at 165 in pink butcher paper.
Looks good. The brisket gurus always say probe tender over temp.
sierracharlie338
Well-Known Member
I normally pull at 205 but due to the delayed start I pulled it a little early. Got a few things to tweak on the next one but it was still good. Always tinkering when it come to bbq
I need to try one on the pellet grill. Usually use an offset wood smoker. Got to be easier lol. Last one took like 18 hours.
sierracharlie338
Well-Known Member
It's ridiculously easy that's for sure. It's been a good while since I've done a brisket and admittedly was a little rusty with this one. Definitely some area for improvement so planning on another one in a couple weeks.
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