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  1. J

    Brisket help

    I’ve wrecked a couple of briskets the past few weeks and need some good counsel. I picked up a prime flat from my local butcher shop. The cut looked good and it weighed about 6 lbs. I trimmed part of the fat cap and removed all the silver skin. I used Meat Church Holy Cow rub since it has a...
  2. J

    HELP with Brisket

    Y’all are awesome. I stuck in the oven with a little beef broth at 170. Just cut into it, and my gawd, she’s succulent. oddly enough it was probe tender, Traeger was rolling at 225 pretty solid with minimal swings (weather was fine). Do you all find that the Traeger probe is inaccurate? I...
  3. J

    HELP with Brisket

    I picked up a 14lb whole packer brisket (first time smoking a whole packer). Trimmed it up and threw it on my traeger at 225 last night around 8:15PM. Thinking this cook would take about 14 hours or so, I got up around 3:15AM to check on it and my instant read probe was reading 205 degrees --...
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