Started as a 9-pounder, trimmed down to 7ish, and put into my found-and-repaired BBQ150 at 275 degrees. Seasoned with salt, pepper, roasted garlic powder, and Penzey's "Galena Street" seasoning. I didn't count on the little trooper running hot, so the brisket hit 165 internally at 4.5 hours, which was outside my initial timeline. That being said, the wrap was in pink butcher paper, and after 195 it was put into a cooler to rest for an hour.
Slightly overdone, but delicious…. according to my family.
by Darksobe
3 Comments
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Start it at 225 next time, not 275, until 170 internal temp. Wrap in pink butcher paper then increase to 275 until 203 internal, then pull it. Let it rest on the counter for 30-60 minutes, then rest in cooler for 2 hours. This is following Matt Pitman’s Traeger brisket recipe.
It actually looks like it’s underdone, didn’t have time enough to fully break down those sinews. Make sure you leave it in till 203/204 and once you can feel the probe go in like butter you can take it off and rest from 1-8 hours in a cooler.