How did I do? 😅🥩 Seeing as it was my birthday last Saturday (woo 🥳) - I thought I’d give making my first ever brisket a go haha. Any tips are welcomed by the way! Brisket recipe I used a 7.5kg piece of @Tom Hixson of Smithfield USDA choice brisket creekstone. (i dont get anything from this but if you use ‘kateovens’ you get 20% off Tom Hixson haha ). Make sure to trim the brisket (see videos online for guidance) before putting your rub on. I used Terry Blacks beef rub that I brought from Texas Then place into your Traeger at 105c on super smoke fat side faced down. We left that then for about 10 hours whilst monitoring the temperature throughout the night (we turned it down to 95c at around 4am cause it seemed to be going to temp quite quickly). Also we spritzed it with an apple cider vinegar/apple juice/Worcestershire sauce - (probably should have done it more in the first couple of hours but just didn’t haha) When it’s around 75c internal take out your brisket. Wrap it in tin foil and place it back on the Traeger making sure the temperature is going up slowly. After a couple of hours when it reaches 91c take it out of your Traeger and wrap in copious amounts of clingfilm (just enough to keep juices inside). Wrap in an old towel and place inside of a cooler box and leave it for 1-4 hours (we left it for 4 cause we probs started the cook too early). Then take out your brisket (I also used Blenheim Forge knife which is INCREDIBLE 🔪 )from the clingfilm and tin foil, cut and enjoy 🥩 🤤 ad/pr #brisket #brisketrecipe