Tastes like freedom

[Succulentfat]

Did my second brisket early yesterday morning along with a butterball turkey roast and pork sausage from Prasek's Hillje Smokehouse. The first time I did one on the Traeger it turned out dry so this time I added a water pan to get some humidity in there. The results were phenomenal. Cooked the brisket at 275 - 300 (temp swings get a little crazy on these Traegers with the addition of a water pan), for 10 hours, wrapped her in foil and cooked for an additional 3 hours, pulled her at 205 and stuck her in the faux cambro. For the turkey, cooked at 275 for 2 1/2 hours, wrapped in foil and cooked for another hour. The sausage was already smoked so I just warmed it up wrapped in foil.

[Henrik]

That looks great! The water pan is such a great addition, the only time I don't use it is when cooking on a kamado. But gassers, kettles and offsets really need it.

[Succulentfat]

Thanks, I always used a water pan before but everything I read on the Traeger said you didn't need it. I found that that is not the case. I'm still new to pellet smoking so everything has been a learning lesson.

[HorseDoctor]

Looks as good as freedom feels!!! Congrats!

[CandySueQ]

Beautiful plate! Especially like the looks of that turkey, it's got a smoke ring!

[HouseHomey]

That's some good looking freedom.

[kmhfive]

Perfect!

[RonB]

Looks great.