So I got my first Traeger over the Xmas weekend and decided to be ambitious with a brisket. After pouring over this sub and others, plus YouTube and Traegers internal recipe I decided to use one that I found in the comments. 185 until 160, wrap then 225 until 205 and then rest in cooler.
Some lessons learned
This took 27 hours when all the directions said 12-15.. 27 hours and I kind of rushed it with the rest and pumped heat at the end to break the second stall.. ( I was supposed to be leaving 3 hours before it was done)
I clearly am not wrapping tight enough which I think affected the bark creation
This was anxiety inducing because I thought my traeger wasn’t working the whole time and it took a bag and a half of pellets.. is that normal
It came out really juicy and tasted great so that’s a plus..
any tips greatly appreciated
by mfdash
3 Comments
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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?
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Traeger on!
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A note on the cooking time that caught me up the first few times I used mine. The temp is way off of what I set my Pro 575 to. It swings to being 25-35 degrees off when I set it low, to just being 10-15 degrees off when i’m up at 250 and above. My cooks were taking much longer than I thought they should be so I bought a 3rd party meat and ambient probe. The 3rd party probe confirmed my thoughts. Since then I just crank the temp 15-20 degrees higher on my unit and confirm the temps with the 3rd party probe and cooks are all generally where they should be time wise now.
PS – The brisket looks fantastic!
Nice! Got the same stove! Hate it to death!