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Hello All, I recently purchased a Traeger Pellet Grill and smoked two Briskets (10 and 10.5#). The bark came out nice and I passed the pull or pull apart test however I felt I ran into some issues that I needed help with. 1. Though on the flat it passed the test, I thought it could have been...

Hello Fellow Smokers, Quick question, I partially found my solution to keeping the brisket moist are initial slicing. My method is put the brisket in a large pan with beef broth, enough to fill the pan. Then wrap the whole pan in foil. This keep the brisket moist. However, my issue is the...

Hello All, Brisket sold out both days of the garage sale. Here's one of them. 10.4 LBS smoked for 15 hours. Everyone raved about them. However, with being my harshest critic here's where i need some advice/help. My first brisket, i didn't time it right and had to slice right out of the smoker...

Had another quick questions guys so again I will be selling brisket sandwiches and brisket tacos. From a selling stand point, how many of oz's of meat should i do per sandwich and how much per street taco? Selling sandwiches for $7 and street tacos 2 for $5. The brisket I will be smoking is...

Good Day, So I did my practice brisket. Overall was really good. I did let this one sit for 2 hours. I want to give it another hot but i didn't see a massive difference from letting it sit vs cutting it right off the smoker. The brisket came out good, however though my flat was tender, I would...

@801driver - I am smoking a practice brisket as we speak lol. However, I do not have a cooler, so what should i set the brisket in and after I wrap it in butcher paper should I still wrap with towel as well?

Got it! So wow i thought it didnt make a difference of eating fresh off the smoker vs putting in the cooler. Now when in the cooler, wrap it in Foli, BP or towels in addition to the BP or foil for about an hour? So when I take my full packer brisket to slice and one person wants lean and the...

Hello All, I am new to the forum and I am in need of help and I have several questions, all help/suggestions are appreciated. Also I am making a brisket for my subdivision in 2 weeks. 1. After I cook the brisket and its out of the smoker. After the first slice(or around 11 am) how do I...