It’s my 4th cook on this smoker, it’s actually a little easier than I thought it would be. Today was hot n fast brisket, mostly hovering between 275-300. Saved somewhere between 5 and 8 hours over doing 225 overnight on the pellet grill.
12 lbs, trimmed, traeger prime rib rub because I had half a can left and we need spice cabinet space. The fat was rendered in a small foil pan. Half went back to the brisket at the wrap, half saved for whatever on later cooks. Pulled around 195, 2 hour rest, best brisket I’ve had in a really long time.
Beans are make something up recipe. Garlic, onions, bacon, 4 or 5 kinds of canned beans including 1 can of bush’s, can of Pepsi, half cup of bbq sauce. Pasta salad was the other side.
Didn’t plan to post, so light on the pics. Beans thrown in at the wrap, and the slice. Thanks for reading along.
12 lbs, trimmed, traeger prime rib rub because I had half a can left and we need spice cabinet space. The fat was rendered in a small foil pan. Half went back to the brisket at the wrap, half saved for whatever on later cooks. Pulled around 195, 2 hour rest, best brisket I’ve had in a really long time.
Beans are make something up recipe. Garlic, onions, bacon, 4 or 5 kinds of canned beans including 1 can of bush’s, can of Pepsi, half cup of bbq sauce. Pasta salad was the other side.
Didn’t plan to post, so light on the pics. Beans thrown in at the wrap, and the slice. Thanks for reading along.
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