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 nostr:npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8x cough)
#foodstr
Fat side up and pour some beef broth into the wrap when covering, not on the brisket. Longer the smoke the better!
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