Good morning! It's a very nice morning up here in the northwoods with a little added smell of hickory in the air. I bought a costco brisket that was .04 away from 17lb so we rounded it up. Best priced whole brisket that I found anywhere and it was stamped prime so for 2.99 I couldn't pass it up. At the register I got 6 more dollars off so it was only around 44 for the whole thing. Our neighbors came over last night for several cocktails and I just started to inject it with beef broth and worcheshire like I did my last whole one 2 years ago like. She wanted to know what in the world that big package was.
Here is it after seasoning it this morning with homemade brisket rub that I found online. Not a whole lot of salt in it which is good because I injected the salt portion already with the worcheshire.
Cooking it on the traeger at 250. I'm pretty sure because of the size I'll probably need to bump the heat.
side 1 after rubbed. Non fat cap side going down on grate.
fat cap side rubbed. Going fat cap up to get the fat to render down into the meat and help tenderize it.
Be back later! Back to bed for few hours.
Here is it after seasoning it this morning with homemade brisket rub that I found online. Not a whole lot of salt in it which is good because I injected the salt portion already with the worcheshire.
Cooking it on the traeger at 250. I'm pretty sure because of the size I'll probably need to bump the heat.
Be back later! Back to bed for few hours.
