Typhur week 11-1.1.jpg
Typhur week 11-1.2.jpg
Tried my first long brisket cook over the weekend – 12 hours on my Traeger. I followed a pretty basic method since I’m still learning:
Prep:
– Trimmed down the fat cap a bit, but left about 1/4 inch.
– Simple seasoning. Just kosher salt, coarse black pepper, and a little garlic powder.
– Let it sit overnight in the fridge to dry brine.
Cook Setup:
– Traeger Pro 575
– Pellets: Hickory + a bit of mesquite
– Thermometer: Typhur sync gold
– Water pan above the drip tray
– Started at 225°F and held that steady for most of the cook
Timeline:
1. Started at 6:00 AM
2. Wrapped in butcher paper at around 165°F (about 6 hours in)
3. Pulled at 202°F after 12 hours total
4. Rested in a cooler for 2 hours
The bark turned out pretty solid and the smoke ring was decent, but I felt the flat was a little drier than I’d like. Point was buttery though. I might have overcooked the flat?
Also – do you prefer 225°F or go a bit hotter to power through the stall? Wrap in foil vs butcher paper? I’m still learning the balance between bark, moisture, and timing.
by Late-Rush8782
3 Comments
250 the whole way. Use a water pan. Don’t pull on temp pull on feel. Be sure to rest it on the counter a bit before putting it in the cooler so it stops cooking.
I do 225, fat cap up, brisket top rack, far right on rack (furthest away from burn pot), start with point towards burn pot, roughly halfway to stall, rotate 180, so point now near burn pot. Render fat trimmings into tallow, pull during stall (roughly 160-170 usually), drench in rendered tallow, wrap in butcher paper, and increase heat to 250 or even 275. Pull when probe tender, drenched again in tallow, let sit for 10-15 minutes, before wrapping again and putting in a cooler for resting for 3-4 hours. That’s what works for me. I get a decent smoke ring and solid bark, and it’s juicy. I use mustard as a binder and use a generous amount of salt, pepper, and garlic as a rub. Usually apply rub 12 hours before I start the brisket.
Nice job on your first long brisket run! Getting solid bark and a buttery point is already a win imo.
I usually place the point toward the hotter side of the grill and the flat near the cooler side. I like to monitor the stall closely around 160–165°F.
Resting is huge. Two hours is great, but if you’re finding the flat still too dry, you might experiment with pulling it just a few degrees earlier (like 198–200°F) and letting it rest longer in the cooler.
You’re on the right track. Brisket’s a learning curve, keep going!