Brisket on a Traeger - HELP NEEDED!

Discussion in 'Beef' started by lsilber, Jun 11, 2016.

  1. lsilber

    lsilber Fire Starter

    My brother just got a me a Treager yesterday for my bday. I have an Oklahoma Joe offset smoker now, but that thing is a process. I have done ribs, chicken, Boston butts etc on the Oklahoma Joe. I want to do a 8lb brisket I got from Costco today on the new Treager tomorrow.

    I need some tips...I have heard fat up/down, I have heard wrap/don't wrap, I have heard internal temp of 195 up to 205, etc etc.

    My plan was rub down with salt/pepper tonight. Smoke for 4 hours tomorrow fat side up, then then turn to 225-250 until internal temp was 205. No wrapping, no anything outside of changing temp on traeger from smoke to 225-250.

    Anyone have any thoughts?
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hello Lsilber...

    This sounds like a solid plan for a first brisket cook. Keeping it simple is always a good plan IMO. I would add only one suggestion...keep that 205* IT as only a "soft target". Each brisket is different than the next. It might be perfectly tender at 195 IT...or it might not get to the perfect doneness until it reaches 210. It's impossible to predict. As your IT approaches 200, I suggest using a meat probe or a skewer to poke/probe the brisket across both the flat and the point. When your probe goes in and out with no resistance...much like a hot knife into butter, it's done!

    Good luck with your first brisket! I'm looking forward to seeing the qview! Thumbs Up

  3. lsilber

    lsilber Fire Starter

    Thanks Red! I will definitely keep that in mind tomorrow. Do you think just salt/pepper with no wrap is a good way to go? I am down to try whatever.
  4. Salt and pepper will work great. Once you have done one or two briskets, then begin to adjust for a flavor profile to your liking. 

    The wrap/no wrap is the $20,000 question around here. It all comes down to personal preference. Do you enjoy a more crusty bark? Or one that is a softer and more moist? 

    Wrapping is going to help you get past what is known as the "stall". This usually happens in the range of 155*-170* internal temperature. Adding a wrap of foil or butcher paper will trap the steam and help to push the brisket through the stall in less time. If time is an issue, I'd wrap in foil and add a little liquid to help steam the brisket. I add about half a bottle of dark beer when I use this method.

    Have fun tomorrow!!!
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree it sounds like a solid plan.

    No wrap & just S&P is a great way to do brisket.

  6. lsilber

    lsilber Fire Starter

    Thanks fellas! Will update tomorrow with pics throughout the day.
  7. lsilber

    lsilber Fire Starter

    Woke up at 6:30 and fired up the Traeger, all was good by 6:45 so I put the brisket on and fell back asleep. Woke up at 8:30 to the "Ler" error message which means the traeger dropped below 125 degrees. Tried again and had the same issue. Finally about 10:00 and 3.5 hours out of the frig with on again and off again smoke I finally got it figured out after basically taking the traeger apart.

    Left on smoke setting for 2.5 hours then cranked to 250. No clue how this will turn out after the cluster fvck start. Internal temp is 156 and it has been on steady for over 3.5 hours. Doesn't have any bark yet, but we will see.
    Last edited: Jun 12, 2016

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