First Time Smoke

Model: Woodridge
Method: 200 for 12 hours until it hit 170. 225 wrapped for 4 hours to take it to 203. Rested for 1.5 hours.

Just got the Woodridge and gave it a try this Labor Day. Super long cook using a low and slow cook. It came out moist and was almost falling apart at the point with some great juice in the flat and thick smoke ring throughout.

Some things I would have done different:

1. taken time on my backyard trimming. A lot of fat cap that didn’t render fully (kinda seen in that second picture). Need a better knife to slice through some of the stubborn fat.

2. I opened the lid twice thinking something was wrong w the Traeger. It wasn’t and the app works amazingly, the brisket just stalled out twice at 150 and 160 for a couple hours. Next time, just really gotta wait and be patient.

3. I went with the foil wrap. It came out very juicy and tender but at the cost of most of the bark softening up too much. I actually prefer the moistness but the bark was so nice a piece of me wished I went with butcher paper to see if it would have helped that bark.

4. Generally the flat was moist but I could tell some of them seized due to me being impatient and not letting it rest for 4 hours. Definitely doing this next time.

Other than that, pretty successful cook. Would highly recommend the upgrade to get WiFire on your grills. The thing is amazing and efficient.

Happy Labor Day All!