Been rolling at 250 for 8 hours. Wrapped at 7. The flat is so much lower in temp. This is my first brisket. I rotated thinking it might be a hotspot. Advice wanted. Thanks!
by Cat-herding
9 Comments
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CombinationNo5828
Id wrap and rotate
wylii
What temp was the flat when you wrapped it?
SnooPears6503
Make sure your wrap is consistently wrapped and your probes are into the center of the meat.
Tedorado
Love that probe have the same.
Sufficient_Cress7363
Maybe your in a fat pocket.
PrettyBoyBob13
I would move your probe and make sure they’re in meat but not fat or too close to the edges
Disastrous-Trust-863
The flat should eventually catch up to the point!
ChucotownBrisket
Dude – this is normal. Meat does not cook all at even temperature. in the future , wrap around 170… then keep cooking until 200
9 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Id wrap and rotate
What temp was the flat when you wrapped it?
Make sure your wrap is consistently wrapped and your probes are into the center of the meat.
Love that probe have the same.
Maybe your in a fat pocket.
I would move your probe and make sure they’re in meat but not fat or too close to the edges
The flat should eventually catch up to the point!
Dude – this is normal. Meat does not cook all at even temperature. in the future , wrap around 170… then keep cooking until 200