First brisket

[Taco280AI]

First attempt at brisket. Traeger on 225, on the rack for 4.5 hours to get it to 160, then wrapped up for another 4.5 to get it to 205.

[Magnum_Willys]

Wow think you nailed it !! 

[Sutherland]

You just made my mouth water, that looks delicious!!!

 

[rainshadow1]

Nice! Now I gotta try doing it!

[Stein]

Looks great, nice looking knife as well.

[10mmg]

looks right to me. traeger does a great brisket for sure. let us know the feedback from the tasters. or pm us all for an address to send samples 

[Dan-o]

Looks AWESOME!!!!!!

[Unforgiven]

How much did the raw brisket weigh?

Looks great! Beautiful smoke ring to boot.

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[Taco280AI]

I started small, was only 7ish pounds IIRC

[lamrith]

very nice!  What did you wrap with?  foil, butcher paper?

[HUNTINCOUPLE]

Beautiful!

[Jason]

Looks delicious!

[Taco280AI]

very nice!  What did you wrap with?  foil, butcher paper?

Aluminum foil. I do think I'll season a little more heavily next time for more flavor. Always room for improvement.

[lamrith]

very nice!  What did you wrap with?  foil, butcher paper?

Aluminum foil. I do think I'll season a little more heavily next time for more flavor. Always room for improvement.

Looks great man, nice 1st go!  I need to try and find a small one like that.  always difficult to risk $ on a normal sized one and have it not turn out well, and be much more than family can eat being only 4 of us.

[Blacklab]

🤑🤑🤑🤑👍😉🥃🇺🇸

Love brisket!

[Pnwrider]

very nice!  What did you wrap with?  foil, butcher paper?

Aluminum foil. I do think I'll season a little more heavily next time for more flavor. Always room for improvement.

Looks great man, nice 1st go!  I need to try and find a small one like that.  always difficult to risk $ on a normal sized one and have it not turn out well, and be much more than family can eat being only 4 of us.

Costco sells just the flat and they’re usually in the 7 pound range. Their full briskets are typically about 16 pounds.

[Crunchy]

very nice!  What did you wrap with?  foil, butcher paper?

Aluminum foil. I do think I'll season a little more heavily next time for more flavor. Always room for improvement.

The trick to brisket is to get some of the seasoning inside the meat.  Either salt/pepper (a little heavy) and leave in fridge overnight, or inject is what I usually do.