Slabdaddy13
New member
https://www.traegergrills.com/recipes/traeger-brisket
Fired up my Traeger at 0515 set to 225.
I had my 6.2 lb point brisket sitting out getting up to room temp while the smoker preheated.
I put the brisket injected with beef broth and worchestire sauce the night before and rubbed with Traeger Beef rub. Pink salt and Black pepper, wrapped overnight on the smoker at 0540.
At 6 hours it hit 160 internal temp. I took out dbl wrapped in foil and turned temp to 250. At 1 hour back in temp was at 192. The injection created lots of moisture so it was steaming the meat fast.
Knowing i had zero problems with moisture, I unwrapped and finished naked 3 hours later for a total smoke of 10 hours. Wrapped in towel and placed in cooler for 2 hours! Sliced snd served turned out absolutely perfect! So tender and delicious!
Fired up my Traeger at 0515 set to 225.
I had my 6.2 lb point brisket sitting out getting up to room temp while the smoker preheated.
I put the brisket injected with beef broth and worchestire sauce the night before and rubbed with Traeger Beef rub. Pink salt and Black pepper, wrapped overnight on the smoker at 0540.
At 6 hours it hit 160 internal temp. I took out dbl wrapped in foil and turned temp to 250. At 1 hour back in temp was at 192. The injection created lots of moisture so it was steaming the meat fast.
Knowing i had zero problems with moisture, I unwrapped and finished naked 3 hours later for a total smoke of 10 hours. Wrapped in towel and placed in cooler for 2 hours! Sliced snd served turned out absolutely perfect! So tender and delicious!
