Hey fellas/ladies, my point was good and moist. Flat was just dry. texture of the flat wasn’t awful but just a dry annoying bite.
Put on Traeger 575 overnight at 200°. Fat side down. Went for about 10hrs. Kept it at 200° until about 156° internal where it stayed for a while so i bumped up to 250° for 3 hrs to get it to ≈ 175° internal. Wrapped in butcher paper and thrown back on at 250° until flat reached 205°. Took almost 3 hrs. Point probed great and the flat didn’t probe where i wanted it but i was worried about overcooking (which i feel like i did anyways) so i pulled it and rested for 2.5 hrs. Bark was great. But that damn flat really annoyed me. Also it was a smaller (12lb pre trim, maybe 10.5ish trimmed) brisket so i wasnt really expecting it to take sooo long. i was doing my best to go by temp and not time but damn. It was damn near 18hrs from start to finish. Please give me some tips as this thing kicked my ass. Why did it take so long for such a mediocre result 😂😂🤦🏻♂️🤦🏻♂️
by juandirt
4 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.*
damn that looks amazing . so juicy
First, sometimes it’s just the brisket. I’ve done 30+ packers in the last four years and some just do this.
That said, I think the issue might have been because you tried to push it at 250deg to get it to where you can wrap it. The key for me is to wrap it at the stall, whenever that is (in your case 156). Then, you sent it back to 250 to finish. Low and slow wins the race and if you can, just try to keep the temperature as low as possible until you pull it. That’s why a good beginners temperature is 225.
This is what I did last night and today for a gathering of friends this afternoon for a 14lb pre-trimmed packer:
8:30pm last night: 190 degrees
8am: wrapped in butcher paper at 172 which is typically slightly above my stall temperature. Bumped it up to 235.
11:30am: pulled it at 203deg in the thickest part of the point. Wrapped it in foil and a towel and dumped it in a carry on suitcase (don’t have a cooler but it works).
2:45pm: sliced it up for our meal at 3pm.
How did everyone like yours? I found that I am a lot more critical than everyone else enjoying it. It looks great and I’m sure everyone loved it.
Have the same red towel and tile on the counter. Just checked though and no brisket 🙁