Hey all,
I've got a nice, small HOP brisket ready to go. Salted it this morning and it's been sitting in the fridge all day. I've got my rub ready to go for the morning, I'll put it on around 6. I'm using a Traeger L'il tex loaded with hickory and pecan. I just cleaned the grill and replaced the tin foil, it should work like a charm tomorrow (i've had a few auger problems in the past because of old/damp pellets.) I plan on not using a crutch because it's a small brisket, I'd rather wait the extra little bit for that delicious, mildly spicy bark.
I will post pictures and a review when all is done, you can critique my method and give me tips.
I've got a nice, small HOP brisket ready to go. Salted it this morning and it's been sitting in the fridge all day. I've got my rub ready to go for the morning, I'll put it on around 6. I'm using a Traeger L'il tex loaded with hickory and pecan. I just cleaned the grill and replaced the tin foil, it should work like a charm tomorrow (i've had a few auger problems in the past because of old/damp pellets.) I plan on not using a crutch because it's a small brisket, I'd rather wait the extra little bit for that delicious, mildly spicy bark.
I will post pictures and a review when all is done, you can critique my method and give me tips.
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