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Texas brisket is the best



Texas brisket is the best by far.   We used a Traeger to get the perfect melt in your mouth brisket.  Notes & directions below.
  1. Trim fat the night before 
    1. Make it aerodynamic for the best bark. 
  2. The day of grilling
    1. 30 minutes out in the morning - room temp
    2. Dry it
    3. Cover with mustard
    4. Rub with salt & pepper (coarse pepper)
    5. Grill set to 225°
    6. Put brisket directly on the grill fat side up
    7. Apple cider vinegar spritz every 30 minutes
    8. Take it off the grill when the probe shows 165° internal
    9. Wrap in paper or foil.  Note: Make sure the temp probe isn't wrapped or your signal may be blocked. 
    10. Stick wrapped brisket back in the grill
    11. Take it off the grill when the probe says 203° - pull it off BUT leave probe in
    12. Let us rest until it is below 150° internally.
    13. Slice and eat 
Should be able to estimate about 1 hour/pound. This counts the resting/cooling time.  We started at 4 AM and finished the whole process by 3:45 PM on a brisket that was ~10 or 11 pounds after trimming.

This is a good video to follow for all the details, but make it your own.  





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