Hey y'all.
I'm trying a poor man's brisket (chuck shoulder) for the first time and am unsure when/if to wrap. I have butcher paper.
She's been going overnight at 200 for about 11 hours. It's 0815 here now. Internal temp is 150. So I upped the temp to 225 to move things along a bit.
The bark looks pretty dark and firmish? But I've seen/read most ppl don't wrap until like 170-180.
I guess I'm wondering if upping the temp to 225 was a good move?
by Noidstradamus
2 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.*
I’ve never smoked that particular cut so take this with skepticism.
150′ is about the stall temp I get in Mexico City (altitude). I wrap around then to get through the stall. I am very happy with the results I get that way.
That said, i can’t imagine you hurt anything going to 225. That seems plenty low to me.