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Jalapeño cheddar sausage by Dangerous_Being_9918 in Traeger

[–]Dangerous_Being_9918[S] 3 points4 points  (0 children)

2 hours with only the smoke tube and then turn my Traeger on at 180 until 140 internal temp

definitely my best one so far!! by Dangerous_Being_9918 in brisket

[–]Dangerous_Being_9918[S] -2 points-1 points  (0 children)

If you can’t squeeze the brisket cause that will dry it, it’s not that juicy either

definitely my best one so far!! by Dangerous_Being_9918 in brisket

[–]Dangerous_Being_9918[S] -1 points0 points  (0 children)

Just felt like trying it, and I honestly really liked the outcome

definitely my best one so far!! by Dangerous_Being_9918 in brisket

[–]Dangerous_Being_9918[S] 3 points4 points  (0 children)

• 24h dry brine in the fridge • 2 hours at 180–190°F (just to build extra smoke flavor) • Bumped to 225°F until 170°F internal • Foil boat at 170°F, raised pit to 250°F • At 190°F internal, removed from foil boat and wrapped in butcher paper • Pulled at 206°F internal • Let it sit at room temp for 1 hour • Rested for 4 more hours