First Packer Brisket

[papadon45]

i did my first brisket in about 5yrs. I have a Traeger pellet grill. Started it at 10pm and finished at about 7pm the next day. I had only 1 issue during the smoke,  I lost heat twice after it reached 150*, figured out that I my auger ran dry almost, won't let that happen again. But here's my question. Why is the bottom of my brisket crispy? I'm thinking that I screwed up when I raised the smoker temp from 225* to 275* for the last 2 1/2 or 3 hrs. Anyone have thoughts on this?

 

[SmokinAl]

Do you have any photo's?

What did the top look like?

Most of us like that "Bark" on the outside of a brisket!

But it's usually all over the whole brisket.

Unless you just burned the bottom.

Al

 

[papadon45]

I did not take any photos. I had a nice bark over the roast but the bottom was so hard I could not even slice through it. I"m really thinking that my attempt to gain back the time and internal temp lost when I lost pellet feed by increasing the smoker temp to 275* caused the bottom to burn. I'm wondering if anyone else has had a similar results.