I’ve bought (and wasted) several briskets before this one. Turns out the Traeger thermometers aren’t worth the box they’re shipped in. Get yourself a quality thermussy (I have the noob combo, Traeger smoker and Meater Plus) and finally had some A+ shmeat. 18lb slab before trimming. Trimmed it down, made tallow out of the trimmings. After about 12.5 hours on the smoker uncovered (170 degrees) I took it off, put it in a foil pan, dumped some of the newly rendered tallow on top along with 2 cups of beef broth, and covered it up and stuck it back in for 2-3 more hours
by TypicalChazz21
19 Comments
What is this post blurred 😆
Good lawd, that jiggle and drippage.
That brisket needs to chill the fuck out
I can understand why this content is labeled as NSFW. I would be drooling at my desk. Congratulations.
Sweet Jesus
I thought it would be safe to open at work.
As I sit here blushing, I realize I am wrong.
Sweet jesus look at that jiggle. 🤤
I should call her.
That jiggle says everything
The worst thing you could’ve done to us is not show us what it looks like after resting and slicing. I fucking hate you 🙁
Nice twerk
Baby is that you?💦
NSFW 😎
This is the sexiest jiggle I’ve seen on this sub
That must be jam, cause jelly don’t shake like that
Just shake that ass, brisket, let me see what you got