North Central Iowa | I just did my first one this weekend on my Traeger. Was a full 12lb brisket turned out great, I trimmed the fat down to 1/4" like suggested and rubbed it down with dry rub the day before cooking. I smoked it for 6 hrs then turned heat to 225 for 4 hours, I then made up some au ju sauce poured over it and foiled it and cooked another 3 hours. I then placed it in a cooler rest for 1.5 hours. The thing was excellent it was so tender it just fell apart flavor was great.
Edited by farmboy8480 6/15/2015 09:14
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