G
greenkm
Guest
Hey Brethren,
I have a 9 pound grass fed brisket that I plan to throw on my Traeger tonight...I'm going to set the grill to smoke (180 degrees) and throw on sometime late tonight (midnight) and let internal temp reach 180. I think 12 hours is about right?
Then I'll wrap in foil w/beef broth, crank up the Traeger to 225 degrees and wait until it hits 190/195 internal. I'm guessing another 2-3 hours approximately.
I'll prep with a dry rub...I have some good rubs already, but could make my own if there are some recommendations.
Since this is a very lean brisket, is there any precautions that I need to obey so that I don't destroy the meat?
KG
I have a 9 pound grass fed brisket that I plan to throw on my Traeger tonight...I'm going to set the grill to smoke (180 degrees) and throw on sometime late tonight (midnight) and let internal temp reach 180. I think 12 hours is about right?
Then I'll wrap in foil w/beef broth, crank up the Traeger to 225 degrees and wait until it hits 190/195 internal. I'm guessing another 2-3 hours approximately.
I'll prep with a dry rub...I have some good rubs already, but could make my own if there are some recommendations.
Since this is a very lean brisket, is there any precautions that I need to obey so that I don't destroy the meat?
KG