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I’ll definitely try that next time. Thank you. A little frustrating at times but tons of fun!

Good to know, I did not do that and the green area you show is exactly where this one was more firm. Still good, we ate like hogs but not as good as the flat I did last week. Thanks!

Pulled it at 4:05. 9 hours and 55 minutes. Temp read 203 in the middle of the flat. Let it rest about an hour and forty five minutes. Sliced up the flat. Mid section is great. Nice and tender with great pull but the ends of the flat are stiffer. Is that cooked too much or too little...

10 hours. No wrap, just the foil pan and liquids. Temp at 4:05 was 203. Pulled off, put in Pyrex with foil cover. Wrapped in towel, chillin in the cooler. I’ll post pics at about 6-7 pm.

3:27pm. A little over 9 hours. 198 degrees.

2:18 8 hours in. Only one temp probe now, right in the middle. 189. Could this be my stall? This late?

Update. 7 hours now and temp on cooler has been down to 225 for the last hour. F: 184 P: 189

Temp down to 225 on Traeger now.

The temp probe in it is a Brookstone. Just checked it with my Maverick and the point temp is 4 degrees lower and the flat is off by about 12 (lower). I would have thought the point would have been lower in temp than the flat. Learning...

Update. 12:10 F: 192 P: 192 Brisket now in pan with liquid. I warmed the liquid a bit before putting in in and the temp never lowered. Continuing to climb. 6 hours at 250. No stall at all. Starting to worry a bit.

Yep.

last week I did a prime flat and I posted the story... figured I’d try again with a full brisket. Kinda seeing the same issues here as last week. 14 pound Prime Brisket from Costco and cooking on an ancient Traeger Lil Tex set to 250 degrees. Started at about 6 am. The following are the...

Got lucky! So it jumped up in temp so fast, I was afraid it was going to over cook. There wasn’t much of a stall at all. It got up to about 180 and kinda stayed there for about an hour then jumped up to 192. Yikes! That was only about 4 hours in. I grabbed a foil pan, put the brisket in it...

put a 8.7lb prime flat on the Traeger this morning at 6am. It has been in the fridge soaking up the rub for about 12 hours. Temp set at 250, I put it on and I hit 170 degrees within a pinch over two hours. That seems odd to me. I’m now at a little over 4 hours and it’s at 186 degrees. It’s...

Well, the meat was still edible so we made it work but with your help here, lesson learned. Thanks to all!

Baby backs, sorry.

Watched a ton of videos about the 3-2-1 method. Most I see cook at 275 for 3 hours then wrap for two, then finish one. I felt like that was gonna be too much so I set the Traeger at 250. At 3 hours, the ribs were at 165-170 or so. I wrapped them in foil and juices and checked them at the two...

I know I'm a little late to this post but... I am a Traeger owner of about 15 years. Its been a great smoker but because it was an old model, I bought into the idea that I needed a new WiFi unit so I bought a Green Mountain Jim Bowie. In short, I bought this GMG because I thought my Lil Tex...

I would agree with bregent that Traegers seem a bit more pricey than the other import pellet smokers when you look at some of the add-ons some other manufacturers give you. That said, my current Lil Tex 22 is over 10 years old and I have just recently updated some old worn out parts, its still...