npub1cj8zn

2w ago

7.5 hours in. Bark coming along nicely. Internal temp 156F. Cold as shit outside so bumped up the smoker to 285F so I can get the internal up to 165. Just feeling it out. #foodstr
el

npub1cj8zn

2w ago

5.5 hours in. More misting. Internal temp only went up to 147F. Might be stalling out a little bit. Bumped smoker up to 230F.
#foodstr
el

npub1cj8zn

2w ago

4.5 hours in. Another apple juice misting. Internal temp up to 144. Smoker set at 220F. #foodstr

npub1cj8zn

2w ago

Three hours in on the brisket. Misted again with apple juice (photo is post-mist). Internal temp 135F. Smoker still set at 225F.

Meat smoking. Sun shining. Hanging with my dad. Life is good.
#foodstr
el

npub1cj8zn

2w ago

Two hours in. Just misted with some apple juice. Internal temp 124F. Smoker at 225F.
#foodstr
el

npub1cj8zn

2w ago

Me today:

npub1cj8zn

2w ago

Brisket is on the smoker. Starting it at 225.

Rubbed with salt, pepper, paprika, chili powder, and garlic powder. #foodstr
el

npub1cj8zn

2w ago

Smoking another brisket today on the ol’ Traeger.

It’s about 6.5 pounds.

Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.

Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough @npub1ejvhd cough)
#foodstr
el

See translation

See translation

See translation

See translation

See translation

See translation

See translation

See translation

0
0
0
0
0


Do you have thoughts?

Login to leave a comment


No comments

Nobody commented on this