2nd try at Brisket from Newbie

[bellevueduck]

Traeger Silverton
Started 5:15AM Pacific time
Set at 225 using the point cut
Not lifting hoodup for any period of time
1st attempt tasted good but i felt it was too dry
Right now 10.5 hours in
IT is at 159

My plan is to watch IT as it moves up to 190 and then watch closely.

Any other suggestions?


Bark is looking better than the 1st try

 

[kruizer]

I think you have the program.

 

[GATOR240]

Looks like your right on track. Keep us posted.

 

[bellevueduck]

Results turned out better than 1st try.
great Taste... alittle fatty didn't trim the hard fat enough and used point cut
cooks most of day at 225 last hour turned it down to smoke setting

Went in at 5:15am finally stopped it at 7:15pm that's a long smoke,

IT didn't get out of the 160's but the brisket looked totally done. any explanations on this?

 

[gmc2003]

Are your therm probes accurate? You may want to give them a check. Also I like to stick the probe in through the side. That way I know I'm not putting to deep or shallow into the meat.

When in doubt probe it out. Meaning if you think the brisket is done stick a toothpick or something similar into various places and see if they go in smoothly. Kinda like the resistance butter would give.

Chris

 

[bellevueduck]

I do understand the resistance like butter Used 2 different thermometers...
must have done something wrong but it turned out right..

Dropping this one off at my son's fire station for their dinner tonight.

 

[bmudd14474]

You have to remember that the point has a ton of fat and connective tissues in it so sometimes the stall will be extremely long. did you foil at all?

I usually foil in the 160's until it gets to 190-200

 

[bellevueduck]

I didn't foil at all. Will do this on Monday when I try brisket #3.
Tomorrow is Roast Whole Chicken beercan style with mesquite at 350?
Fresh Alaska Salmon with Alderwood at 325?
Any suggestions?
Going to look on those threads for best practices