- Jan 22, 2017
- 6
- 10
Good Day All,
Looks like you guys have a great forum community here.
I apologize ahead of time for the redundant question, but I can't seem to find an applicable answer.
2 times now, including Christmas Day 2016, when cooking a brisket, the cook time was significantly quicker the anticipated. Watching the graphed temperature afterwards, there was not a plateauing while cooking. Any reason as to why this happened?
Here are the elements to consider:
1) 11.5 lbs of brisket
2) Traeger Lil' Tex grill @ 250 degrees F (Digital Thermostat Installed) for a grill temp
3) Tappecue digital thermometer used with 2 probes
4) I had planned on taking the internal to 203 degrees F and checking for tenderness
5) Started the process at 1900 in the evening to cook all through the night and into the next day (planned 1.25 hours per pound)
6) 0600 the following morning the temperatures read 209 degrees F
7) OAT that evening was 7 degrees F
8) I utilized the Traeger Insulation Blanket for the colder night
9) I did not wrap the meat in foil or butcher paper doing the cooking process
10) I did apply mop sauce every hour for the first three hours
11) I did not open the lid again between last mop sauce application and waking up to take the meat off the grill at 0600
Any other information that I missed and is needed to help in this would I can provide...if known. :-)
Thank All!
Looks like you guys have a great forum community here.
I apologize ahead of time for the redundant question, but I can't seem to find an applicable answer.
2 times now, including Christmas Day 2016, when cooking a brisket, the cook time was significantly quicker the anticipated. Watching the graphed temperature afterwards, there was not a plateauing while cooking. Any reason as to why this happened?
Here are the elements to consider:
1) 11.5 lbs of brisket
2) Traeger Lil' Tex grill @ 250 degrees F (Digital Thermostat Installed) for a grill temp
3) Tappecue digital thermometer used with 2 probes
4) I had planned on taking the internal to 203 degrees F and checking for tenderness
5) Started the process at 1900 in the evening to cook all through the night and into the next day (planned 1.25 hours per pound)
6) 0600 the following morning the temperatures read 209 degrees F
7) OAT that evening was 7 degrees F
8) I utilized the Traeger Insulation Blanket for the colder night
9) I did not wrap the meat in foil or butcher paper doing the cooking process
10) I did apply mop sauce every hour for the first three hours
11) I did not open the lid again between last mop sauce application and waking up to take the meat off the grill at 0600
Any other information that I missed and is needed to help in this would I can provide...if known. :-)
Thank All!
