Brisket on a Traeger

Hey Scotsman,

I have two 075's and a COM 200.  First determine how you want the brisket to turn out - sliceable or pullable?  My family and friends prefer pulled.

Get some grate / oven thermometers.  My 075's are opposite - one has a hot side on the left and one on the right?!?  Put a thermometer in each corner.  The lid gauge will be off because you cook at the grate - not at the lid.  This will really help you determine what temp you are cooking at.

Do you have an analog three position or digital?  Depending on where they put the probe you will have a variation from the digital read out to the grate temp where the meat is.  3 position controllers are less expensive but are completely time based - not temp based so sometimes in cold weather (not that often in SoCal) I actually had to cook on MED and prop the door open an inch with some tongs so the temp didn't exceed 250F.

Trim and rub (inject later after you have cooked a dozen or so) and put on at grate temp 225 - 250.  You should get to 160 - 165 internal temp in about 5 hours.  Wrap in foil (Texas Crutch) when you hit 160 - 165 and add 1/4 cup or so of apple juice. Cook until internal temp is 195 - 198 (Sliceable) or 202 - 210 (Pullable).  This should take another 3 or so hours.  If you want sliceable - vent the foil - open up the foil and let all the excess heat escape - this will stop the cooking process.  Wrap the still foiled meat in a beach towel or two and place in a dry cooler for at least 1 hour and up to 4 - 5 hours.

Good luck!