regency
New member
OK. I know brisket is a pain in the a$$ to get right. I tried to follow BP's and Hodedo's instructions in the recipe thread. 9# packer, Put on grill at 6 am, on smoke for 1 hour then bumped the heat up to 225. Foiled at 8:30 (meat was about 138) based on color and bumped the heat up to 250. I was figuring on another 4 hours or so to finish cooking. At 10:30 the meat is at 202! Still 3 hours to lunch time. As far as I can tell it never hit a stall. I tried not to get nervous when it was at 170 so early, expecting the stall. when it crept right passed 180 I turned the grill down to 180 but it was too late. temp kept rising. (these temps are based on a Maverick thermometer, not the traeger read out) So far everything I have cooked has finished many hours before it was supposed to based on what I have read.
Any suggestions for next time???
Got the meat vented and is going in a cooler (sorry BP but not sure what else to do for the next 3 hours). Going to put it back on at 1 for 20 minutes to worm back up before cutting and serving.
When do you separate the point and the flat? And explain "burnt ends" to me. I always assumed it was just the end cuts. I think I remember seeing where someone trims certain pieces and puts those back on the grill.
Any suggestions for next time???
Got the meat vented and is going in a cooler (sorry BP but not sure what else to do for the next 3 hours). Going to put it back on at 1 for 20 minutes to worm back up before cutting and serving.
When do you separate the point and the flat? And explain "burnt ends" to me. I always assumed it was just the end cuts. I think I remember seeing where someone trims certain pieces and puts those back on the grill.