Oven Brisket

Brisket

The Traeger pig didn't light properly today, and I discovered that fact 2 hours in to smoking a brisket- which meant too many pellets were in the pot, and I couldn't find the manual that shows what to do in that case, so it all went in to the house oven at 225F.

It's freezing cold out, so there was no harm done to the meat by sitting out there.

Baked until 150f, then foiled with beer and Bone-Suckin' Sauce.  I removed it from the oven after 9 hours (total), when the temperature read 180f, and let it rest.

It's very tender, but not as moist as I would have liked.