Traeger Smoke Temp 275? Brisket help

Discussion in 'Beef' started by wpgsalesguy, Dec 22, 2014.

  1. Hi Everyone,

    I have a 16lb Angus Packer Brisket, heading out to the farm so I'll be using my father in laws Traeger pellet smoker.

    Trouble is, the "smoke setting" registers at 275 degrees. I had planned on 225 degrees for around 12 - 16 hours, but the high default setting is throwing me off.

    I know there is a way to change the default temp of the smoke setting but I am not mechanically inclinded and don't want to mess with another man's unit.

    I imagine I will use the smoke setting until internal temp reached 140 - 150 ish and then switch to 225.

    Has anoyone experienced this before? Any advise?
  2. Their isn't a thing wrong with 275°.  I am thinking you weren't going to have a cooked brisket if you were going to do a 16 LB at 225° and expecting it to be done in 12 - 16 hours.  In fact at 275° you are probably looking at 24 hours. You want a temp of around 195° IT. Start doing the toothpick test at about 185°. When it probes like butter it is done.

    Remember PATIENCE, It is done when it is done.

    Happy smoken.

  3. Thank you for the reply David.

    I appreciate your advice, my plan was to smoke for 6 hours (or to IT 150) the default smoke setting, ( which I plan on re-setting to around 200/250.)

    Then switch to straight 225 for around 4 hours

    At around IT 170 - 180 separate the flat, and crutch the flat for another 2 hours or 195 ish. Cube the flat for burnt ends, a good douse of my own run concoction and back on the smoker for 2-3 hours.

    That being said I am terrified of a stall and "ruining Christmas dinner" when my brisket ain't done before Boxing Day.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    At the cooking temps you have listed you're going to be in for a long haul. I smoke my briskets running the smoker 265-285 all the time. No crutch, no foil and they still take a lot longer than 12 hours for a full packer. Keep in mind that you can rest a brisket for 3-4 hours wrapped in foil, towels and in a cooler if it finishes early. If it's late best have Domino's number handy.

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