Milksteakboiledhard
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This thread just reminds me that I need a Traeger back in my life.
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I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?
We bought some choice ribeyes at Costco last weekend because they were better marbled than the prime. Also, less than half the price...so why not?
Rillettes are all done and packaged up with a nice portion reserved for tonight. Just grilled these on the Traeger and will toss with some good olive oil, balsamic, and Penzey’s Fox Point blend as part of dinner.
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