u/Background_Table1944

What does your breakFAST consist of today…

Here is my go to step by step ~16 hour smoked brisket on a Traeger using Hickory Pellets.

Step 1: Trim all excess fat on non fat side Step 2: Season top and bottom Step 3: Rest for 30mins Step 4: Heat grill to 225 Step 5: Smoke at 225 (6-8hrs) or 200 (12-13hrs) until internal hits 170-175 - Point back towards vent fat side up Step 6: Wrap in butcher paper, spritz with apple cider Step 7: Smoke at 250 (6-8hrs from 225) or 250 (2 hrs from 200) until internal hits 200-205 - Point back towards vent fat side up Step 8: Rest in cooler for min (1hr - 2hrs) down to 140 internal temp Step 9: Eat

cause of high cholesterol, HA! I told him to go …. himself and cooked 3 this meal 🤤