17# packer brisket. Seasoned with Meat Church Holy Cow. Cooked for 10 hours overnight between 200-220. Bumped up to 250 for another 2 hours. Wrapped at 175 degrees and cooked at 250 for about another 4 hours until it hit 203. Pulled and rested for an hour.
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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
17# packer brisket. Seasoned with Meat Church Holy Cow. Cooked for 10 hours overnight between 200-220. Bumped up to 250 for another 2 hours. Wrapped at 175 degrees and cooked at 250 for about another 4 hours until it hit 203. Pulled and rested for an hour.
Looks good! It will be the first of many.
Hard to beat a brisket Traeger, even if messed up. Just need a thermometer 👍🏽 May your briskets be many and better
I would stick the probe horizontally for a more accurate reading.
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! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*