First brisket.........

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MattQ

Fire Starter
Original poster
Mar 16, 2018
45
11
......on the Memphis Pro today.

Simple salt/pepper rub with a bit of onion and garlic powder. Went on this morning at about 7:30 at 260. Hoping for a 7-8 hour cook, followed by 2-4 hours rest in FTC but gave myself a few hours leeway just in case.

Temp hit 150 around 10:30 this morning, but this pic is at noon, with temp at 156, so it’s stalling out. I’m planning to put it in a pan with a bit of beef stock at around 170, covered tightly with foil.

Wish me luck!

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Hit 170 after 7 hours. In the pan. Raised the cook temp to 270. Looks like it’s going to be a longer cook than I thought. Will start testing for tenderness at 190.

I’ve gone through nearly half a bag of pellets so far. Outside temp is only 40 degrees, so the Memphis is working hard!
 
Toothpick tender in the thickest part at 4 pm, and 203 degrees internal temp. So, 8.5 hours cook, mostly at 260. Resting in a cooler, blanketed in towels.

Now for the REAL test......how good will it taste?

I’ll post a pic when I slice.
 
It really sounds Great!
It is very important to wrap it in towels especially against the bottom of the coolers surface, this will help to keep the cooler from cracking due to the intense heat. Don't ask me how I found this to be true! ;<)
 
And here it is. Could be a bit more done, but juicy and really tasty!
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Smoke flavor is there, but definitely milder than with the BGE.

I used the standard Traeger hickory pellets. My BBQers Delight hickory will be here next week, so it will be interesting to see the difference.
 
Those Traeger hickory pellets are blended and not 100% hickory so you'll get more smoke flavor with a non-blended pellet. Traeger pellets are overpriced for what you get IMO.
 
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