Since everyone is offended these days and it’s disrespectful to the turkey. Turkey’s have it rough, they are big, fat, and serve no other purpose than to feed large families a couple times a year.

I’m not a fan of turkey. I’ve been smoking a brisket for the past few years on my Traeger. I’m not going to serve it until everyone has a heaping plate of turkey meat. Once we all sit down and I have brisket all up on my plate people will ask, Where was that? I will be like, “Ah, thought you all wanted turkey and condescended at the idea of barbecue.”

Thanksbrisket Day Receipe

• Get a brisket flat and wood pellets from Costco
• Warm up the Traeger to 225 and set it on super smoke
• While the Trager is preheating, open the brisket and slather with yellow mustard and season heavily on all sides with a mix of kosher salt and coarse ground black pepper, and let set for 30 mins
• Insert a probe into the thick part of the brisket and set for 165.
• Place brisket (fat side up) in the center smoker with thicker end near the heat source.
• Run super smoke for an hour then go to normal
• Once the probe hits 165, wrap the brisket in butcher paper (think big burrito)
• Return to the smoker and place it fat side up and set the probe temp to 205
• Set the smoker temp to 275
• Once the probe hits 205, put the brisket in a cooler to take a nap. It will stay super warm until you are ready to serve.

I start the prep around 10:30pm, get to bed around 12am, and then wrap the brisket at 5am to finish it off.