Cooking a 18lb brisket and this is the current time (started at 4 hours) and temperature. Is brisket progressing slow, fast or normal?
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Brisket Feedback
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Last: 4 yr ago by wadd96
If I adjust temp setting to 275, temp increases to 290.
are you using an oven or a smoker?
Traeger
That's a big brisket. I would get yourself a case of beer and hang out for awhile.
Too early to tell if it is fast, normal or slow. I usually cook at 225 but that's on a Kamado style pit.
My cooks with similar sized briskets take ~14-16hr. (I'm assuming that is the trimmed weight)
My cooks with similar sized briskets take ~14-16hr. (I'm assuming that is the trimmed weight)
Currently enjoying a glass of Lead Slingers Rye and watching the brisket. Hoping to eat around noonish. Beer drinking will commence around the pool.
What temp are you targeting on brisket? The screen readout will be way too low.
Wrap at 165. Pull at 205.
LRHF
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I only do large briskets and cook for 14 - 16 hours. Wrap for the last 4 hours at 200 or less and leave it on the pit or put in an oven bag for the last 3 and place it in an oven (brisket on a small rack to keep is from sitting in juice) set at 200-225. I never ever let my pit go above 225-250. Falls apart every time and juicy. Go low and slow and have patience.
Not meaning to derail, but how do you like your Traeger? I ordered one today, my first ever pellet grill and I'm pretty excited about trying it out.
FNMikey said:
Not meaning to derail, but how do you like your Traeger? I ordered one today, my first ever pellet grill and I'm pretty excited about trying it out.
I'm not OP but its the freaking best. Haven't touched my oven in 7 months
FNMikey said:
Not meaning to derail, but how do you like your Traeger? I ordered one today, my first ever pellet grill and I'm pretty excited about trying it out.
I cannot speak to the flavor/taste of the meat (first brisket)but I can say that assembly is very simple and the directions are well done. Curious if the flavor will be the same as a stick burner.
Most important step is to drink a six pack during assembly. Beer is not provided with purchases but does come with screwdriver and Allen wrench.
I purchased the 780 and have ample space to cook on. There is main cooking surface as well as elevated rack that could hold ribs or some other cut of meat.
I did purchase the optional foldable storage shelf as well as a sealable bucket to store the pellets from Ace Hardware.
Overall, I am satisfied with product at this point.
Update?
Formerly Willy Wonka
Currently holding at 199. Almost there
noice.
Formerly Willy Wonka
I always pull at 198. Wrap in a blanket and place in a cooler until it's time to slice.
Every cook is different so there is no "normal" time to watch for, just roll with it and don't sweat it if something seems different.
I'd caution against having a hard number for both of those processes. Wrap when the bark looks like you want it, I've seen a lot of people complain about not liking their bark and it's usually because they wrapped too early. Plus 165 tends to be in the stall period for a lot of briskets, it's usually better to wrap after the stall.
Same with pull temp. Start monitoring (probing) after 195ish and pull when the probe goes in with no resistance. I've had some finish around that 196-198 area that would've been really overcooked at 205+. Not every brisket will finish at the same time.
brs4688 said:
Wrap at 165. Pull at 205.
I'd caution against having a hard number for both of those processes. Wrap when the bark looks like you want it, I've seen a lot of people complain about not liking their bark and it's usually because they wrapped too early. Plus 165 tends to be in the stall period for a lot of briskets, it's usually better to wrap after the stall.
Same with pull temp. Start monitoring (probing) after 195ish and pull when the probe goes in with no resistance. I've had some finish around that 196-198 area that would've been really overcooked at 205+. Not every brisket will finish at the same time.
brs4688 said:
Currently holding at 199. Almost there
insert your probe and see how moist she is. You might be there
Uh, shouldn't he really be paying attention to the brisket right now?
Formerly Willy Wonka
I generally cook it to 204. At 205 it's all gone to hell.
Pulled it at 1030ish and let it rest wrapped in cooler
Nice smoke flavor and salt/pepper flavor. The flat is a little drier than I would like. Anyone separate flat and point?
I don't recommend separating flat and point. Bark looks a little lacking. More rub? More smoke?
If I recall hearing correctly, traeger gets hotter underneath the grate vs. above ..so fat side down for insulating against heat to prevent drying out the flat might be one strategy.
Fat Down on my egg Tuan our way better than fat up. Personally think it depends on the grill but some people will still Flame away.
If I recall hearing correctly, traeger gets hotter underneath the grate vs. above ..so fat side down for insulating against heat to prevent drying out the flat might be one strategy.
Fat Down on my egg Tuan our way better than fat up. Personally think it depends on the grill but some people will still Flame away.
I followed the treager recipe which recommend fat side up. It did not get very dark like a stick burner makes brisket but the flavor is there. Overall, I am pleased.
I can always experiment with next one fat side down
Do you have a smoke only option for maybe first half hour or so? Or wait longer to wrap. Last brisket we made in BILs traeger had great bark.
agfan2013 said:
Every cook is different so there is no "normal" time to watch for, just roll with it and don't sweat it if something seems different.brs4688 said:
Wrap at 165. Pull at 205.
I'd caution against having a hard number for both of those processes. Wrap when the bark looks like you want it, I've seen a lot of people complain about not liking their bark and it's usually because they wrapped too early. Plus 165 tends to be in the stall period for a lot of briskets, it's usually better to wrap after the stall.
Same with pull temp. Start monitoring (probing) after 195ish and pull when the probe goes in with no resistance. I've had some finish around that 196-198 area that would've been really overcooked at 205+. Not every brisket will finish at the same time.
This man speaks truth. I pull mine by "feel" not temp.
Do right and bear the consequences. -Sam Houston
+1Saltwater Assassin said:agfan2013 said:
Every cook is different so there is no "normal" time to watch for, just roll with it and don't sweat it if something seems different.brs4688 said:
Wrap at 165. Pull at 205.
I'd caution against having a hard number for both of those processes. Wrap when the bark looks like you want it, I've seen a lot of people complain about not liking their bark and it's usually because they wrapped too early. Plus 165 tends to be in the stall period for a lot of briskets, it's usually better to wrap after the stall.
Same with pull temp. Start monitoring (probing) after 195ish and pull when the probe goes in with no resistance. I've had some finish around that 196-198 area that would've been really overcooked at 205+. Not every brisket will finish at the same time.
This man speaks truth. I pull mine by "feel" not temp.
Temp is only a guide to use to begin the probe, always pull by feel. Temp may be a degree or two different on different briskets.
That brisket looks dried out. I know because I've done it a few times on my rec tec. I don't cook anything less than 18 lbs.
The key is to put the point of the brisket on the "hot" side of the pellet grill. You want the flat to be more in the middle of the grill since the heat is pushed up around the sides of the drip pan. Always fat side up on my grill. I have done fat side down and it was like beef jerky. Set at 250.
I used to smoke at 225 but it also contributes to dried meat since it will take a few more hours to get to desired internal temps. I like 250 much more since you get a good bark without sacrificing moisture. I don't mess with wrapping mine anymore.
The key is to put the point of the brisket on the "hot" side of the pellet grill. You want the flat to be more in the middle of the grill since the heat is pushed up around the sides of the drip pan. Always fat side up on my grill. I have done fat side down and it was like beef jerky. Set at 250.
I used to smoke at 225 but it also contributes to dried meat since it will take a few more hours to get to desired internal temps. I like 250 much more since you get a good bark without sacrificing moisture. I don't mess with wrapping mine anymore.
Thanks for the input. It it a learning process. Gig Em!
I pull my prime's at 203 (if they probe tender,,) keep the paper on and wrap in plastic wrap. Sit in a fill steam table pan in rest in the Cambro.
I also tend to cook between 13-14 pounders raw weight.
I also tend to cook between 13-14 pounders raw weight.
All the God's, all the Heavens, all the Hells are within you.
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