It’s great having a Texan as a teacher.

 

Ha, just a few tips I’ve picked up along the way. Remember to get it to 205° so the connecting tissue renders, your brisket will be great! Are you doing it in your Traeger?

 

I’ve been looking at these grills, very nice.

https://www.recteq.com

 

I’ve usually taken them off at 200° to rest to 205° but I’m going to try the 205° this time. Wasn’t happy with the outcome.
Yes, on the Traeger using Traeger Signature (hickory, maple and cherry) pellets.

 

I think those are the same pellets I use. They don’t overpower the beef. Lotsa folks think they need their beef to taste like something else, I don’t agree and prefer to let it taste like good beef with a little smoke flavour. You’re not gonna trim the brisket are you?

 

Looks to be the same as Traeger. What’s the difference?

 

All stainless steel and they have cool horns on the front. Getting to be time where I consider replacing the charcoal grill. Not anytime soon….just thinking about it. The way the new pellet grills are now, they look awesome.

 

I was afraid you were going to ask that. Haha. I’m leaving 1/4”-1/2” of fat cap on. I’ve done where I did not trim and tbh, it was way way too fatty.

 

Mornin Woods! I was wrong, Benjamin tested positive for covid but has no symptoms. Not sure I'll ever get out of this house again if the county makes us quarantine again

 

Gotcha. The horns would be the seller.
I see Traeger came out with a double insulated which might be what I need for my location.