Discover the Traeger Mistakes That Can Ruin Your Brisket
Cream Section SeparatorBrisket has a reputation as being a difficult cut of meat. Because it comes from one of the least-tender parts of the cow, it can easily turn out chewy and d
No other method provides the slow, flavorful roast that breaks down the stubborn collagen and connective tissue in this cut of meat. There are basic brisket blunders Traeger owners
Cream Section SeparatorBuying Cheap IngredientsBrisket is one cut that requires you to buy the best USDA grade you can afford. If you can find it, USDA Prime is the best because it
Cream Section SeparatorStarting With a Dirty GrillCooking on a Traeger (or any grill or smoker) can be messy. Smoke, ash, fat residue, and other buildup must be cleaned away often
Cream Section SeparatorNeglecting Temperature GuidelinesTemperature is everything when smoking a brisket on a Traeger. First, allow your grill to preheat for at least 20 to 30 minu
Cream Section SeparatorIgnoring Your Pellet BoxPeriodically check the hopper so your pellets won’t clog or run out, extinguishing your cooking flame. Top off the pellets and stir
Cream Section SeparatorForgetting to Wrap and RestAfter the brisket reaches 165-170 degrees, wrap it in foil or butcher paper to seal in the fat and juices during the remaining coo
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