Visiting my Nephew in Las Vegas and brought my Traeger PTG along. Did a Pork Butt last night and today's cook is my inaugural Brisket on the PTG. Found a nice Choice Brisket Flat at Costco. Trimmed most of the fat cap. Rubbed the Brisket with Annie's Roasted Garlic EVOO and a 50/50 mix of Fagundes Prime Rib Rub and Johnny's Garlic Spread Seasoning. Wrapped in plastic and fridged overnight ... My sous chef all week has been my Grand Niece ... we've done chicken thighs, pork butt, and now the brisket. We've got a no-knead loaf of bread and raisin bread rising right now which will be baked later today. Gonna do a couple Tri-tips and a smoked meatloaf later this week
It's a good thing that this Vegas Costco had a flat and regular briskets cause I just barely got this flat to fit in the PTG. In at 9:10 am at 25% (~250ºF). Going to take it to 200ºF and then a 3 hour FTC ... Stay tuned!!
