▲ 19 r/smoking
17 lb brisket before trimming. Separated the point and the flat. Probably trimmed a little too aggressively. Cured for 7 days. My wife is always ecstatic having 15lbs of raw brisket sitting in a salt solution occupying half the fridge for that long.
Added a pastrami rub before throwing it on the Traeger. Wrapped around 160 degrees. Unfortunately was away for a bit and when I got back the meat temp had gone up to 210. Let it cool uncovered on my counter to bring the temp down.
The flat was only slightly dry but better than expected. The point was perfect. All credit goes to Meathead from Amazing Ribs.
u/BrosephStalinArmy — 25 days ago