u/Former-LIer

This is a follow up to my earlier “Brisket point ready to wrap” post. This is after a 4 hour rest in a 170 oven. Best one I’ve done. This was on my Pro 575 with a smoke tube

Mid cook pic of my 5.5 lb brisket point (flat is curing in the fridge to eventually make a pastrami) at 165 about to wrap. Poured some tallow on it, now wrapped and back in the Pro 575.

Edited to add: seasoned with 16 gauge pepper and Meat Church Holy Cow, smoker at 190 with a smoke tube, took 14 hours to hit 165. Now wrapped in butcher paper and increased temp to 250 until probe tender (likely 200-205)

Dino ribs on sale for $6.99, reg $17.98, and Prime brisket at $2.99, reg $5.99

Yes, you can get a good smoke ring and great bark on a pellet smoker. This is a USDA Prime Chuck roast cooked brisket style on my Traeger Pro 575 with a smoke tube