Going to attempt my first brisket ever. I've researched tons so I've got my game plan down as far as trimming, injection, rub, temps, foil, etc I also got my lazy man setup going. Used an apple airport express as a wireless bridge to hook up to my stoker so I can see my temps from the bedroom via my iPhone and/or iPad (I plan on putting it on in the wee hours of the morning) I've got my maverick set with high/low temps and hope it's loud enough to wake me up if it goes off since it's range is limited. Any last minute tips??
Attempting my first brisket
- Thread starter Lucky8926
- Start date
jimsbarbecue
Moderator
It should be fine. Just don't rush it. It is done when it is done.
It's going to be done a whole lot earlier than I expected. It was a small 8.5 pounder, out it on at 3:30am hit the 150 stall about 8:30, put in a foil piña and covered. It's already 195 on one probe and 180 on the other. I uncovered the pan to slow the cook down. The problem is I've had HUGE temp swings with the traeger. Set at 225 it would go from 230-350 (once again using 2 probes, not the ones on the Traeger) I lowered the temp to 180 and now I'm getting closer to 225, but it still swings up to 350. The probes are located at the sides of the grate so I assume that has something to do with the higher temps, but it's still a little high. I just hope the temp swings, high cook temp, and fast cook doesn't mess it up too bad. I'm going to keep cooking until I get my thermapen to slide in easily in several different spots.
TentHunter
Moderator
If it was mainly the flat portion of the brisket that seemed dry, it may have had nothing to do with the temp swings. The flat always seems a bit dry to me, even when it has juices coming out. It's just a very lean cut.
Overall, I'd say you had a very successful first brisket, so Two Thumbs Up!!!
