Ever since the full packer experience, I’ve been wanting to try a brisket flat. Finally had the time!

Weighing in at 5 pounds, and $4.99/lb at Costco, this was about a $25 cook. At bottom are a number of links where you can find the tools of the trade that made this relativley LONG cook a success (remote thermometer, slicing knife, Traeger Century 22, etc). Let’s get started …

🔥RECIPE🔥

1⃣ Trim hard fat to 1/8″
2⃣ Rub fat side with Code 3 Spices 5-0 All-Purpose Rub, other with Backdraft
3⃣ Pre-heat Traeger, and put flat on @ Smoke for 4 hrs; spritz with apple juice every hour.
4⃣ Pull and foil-wrap at 160F IT
5⃣ Put back on @ 250F for ~4 hours
6⃣ Pull off at 204F IT
7⃣ Rested for 30 mins & slice

Cook notes: The results were fairly good, though I plan on not trimming and going fat side down next go round. Bark and smoke ring were tops. Tenderness was about 75% on the bend test. Moisture can be improved; planning a Worcestershire binder next time.

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