▲ 41 r/Traeger
Brisket is humbling
I’m on my 2nd brisket and I never realized how clueless I was. Is this fat strip separating the flat and the point usually this pronounced? Do I trim it? I used to think I was decent on a grill but I’m pretty sure I’m about to go 0 for 2. Any advice appreciated
u/1Donk — 5 days ago