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One other question, is 200 degrees a super hard fast rule? Can I pull it at 195 if I get rushed? The goal here is a good result, so if it needs to wait so be it. Just curious on thoughts. Thanks again!

I agree. Probably my first mistake was the size. Now I did start it at 4 pm. So I assumed by 4 am I’d be in the stall and wrapped. Targeted pulling the cook at 10:30 for a two hour rest. Serve at end of first quarter. Good news is bumping g the temp got me to 160 in about 70 minutes so I went...

16.4 post trim. 19.3 from Costco.

CastleYork here again from DFW area TX. Second brisket. For some unknown reason, I set my smoker to 180 degrees. The 17 pound brisket has stalled at 140. It’s been at 140 for several hours. I’ve increased the temperature to 225. I assume that’s the correct thing to do. I could also wrap it in...

Well, much of the brisket was eaten. No one is sick as of yet, and it’s been 16 hours so I feel like everything is gonna be ok. After watching a few more videos on trimming, yeah, I did a poor job. The end result were portions that were red and super fatty and other areas things were actually...

Two ideas here: 1) I found letting the steaks acclimate to basically room temperature (I use a plastic zip lock and warm water bath) is more critical on these reverse sear attempts than on a regular grill. If they are cold, they take too long to get to the right IT and the outside becomes...

My initial thoughts are: I need to learn to trim this. The cook took way too long and I ended up with a part or two I did not feel great about. Just a little too red. But the flat portion was tender and I thought the smoke ring was pretty good for an initial attempt. Room to grow, turns out I’m...

If I never post again, it’s likely due to this....

Bumped to 260. Will see how it goes. I am guessing I didn’t trim the fat cap sufficiently leading to a longer stall..... first time lessons.

Big question. Grill has been on continuously since the 6:30 debacle. Internal temp is now showing 180 but that’s after more or less 19 hours of smoking. I did wrap it... just wait it out? Increase temp from 225? Is this gonna dry out the brisket?

Well good news I think. Internal temp is now rising slowly. Back to 157 now.

also, DFW area Texas. But maybe after this mishap I’ll lose my Texan card......

Well huge sigh of relief here. I will def post a pick. I had anticipated being done by 11 am. Not looking good at the moment, as I’m at 154 at 8:24 am. Will bumping up to 250 make much of a difference? Easy enough to do, but am I better just waiting the extra hour or two? And thanks for the...

Attempting my first brisket. I went all in with a packer prime 14 pounder from Costco using a Traeger 225 temp mid 70’s ambient. Using too grate. Started at 7 pm last night at 4 am I wrapped in butcher paper. Internal temp hit 160 and according to the instructions I was following that was time...