My first brisket! Went small and got a 6lb from a butcher. I was gonna go with the meat church method but I kind of went all over the place and took a bit from a few sites. I used the hardcore carnivore black rub. My Traeger did well. Cooked it at 225 for several hours in an aluminum pan until the temp was 170. Then pulled it out and wrapped it in butcher paper and put it on the grill for another 2 hours at 250 until the temp hit 200. Here is where I ran into trouble as I’m a novice. I’m using the probes from my Traeger and the temps were all over the place. Logic says take the temp from the thickest part but it was less then 180 there but in other parts it was over 200 so I yanked it. I unwrapped it and let it rest an hour. It was amazing. What we didn’t eat I cubes and mixed with a reduced mixture of Jeff’s bbq sauce recipe and 2 cups of Dr Pepper and then back on the grill for another 90 minutes for burnt ends. Got great reviews from those wh partook.
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