Brisket - First time

[bustednuklz]

OK, so planning my first try with a brisket on a smoker (first try of a brisket at all)
Read through a number of posts here and watched the video from Matt @ MeatChurch
Here is what I am thinking, please chime in if I have made any errors, or better yet, tips from your experience!

SILVERTON 620
Traeger Hickory pellets
9 lb Brisket Prime Grade, trimmed as per MeatChurch video(or at least my attempt to trim like the video)
Traeger Prime rib Seasoning wrapped and in the fridge overnight

Temp set to 225*F
Approx 6 hours or until 160*F internal temp
Remove and wrap in foil(Don't have the pink butcher's paper)
Back on the grill until internal temperature is 203-204*F in the thicker part of the Brisket
(About 3-4 hours from recipe on Traeger App......)
Remove and rest for at least 1 hour

So, what do you think? Reasonable, or way off the mark
(I know that every grill and every piece of meat is a little different, but I don't want to go into this without some kind of plan.....Most Ex$pensive piece of meat that I have ever bought! )

Thanks In Advance
Busted

 

[CMTiger]

When do you plan to serve and do you have a good internal thermometer? I’ve not yet done a brisket but do know the Traeger probes aren’t reliable nor are their app cook times.

I will just say shoot to be done earlier than an hour before you plan to eat. Wrapped in a towel and in a cooler the brisket will stay good for several hours

 

[JPSBBQ]

When do you plan to serve and do you have a good internal thermometer? I’be not yet done a brisket but so know the Traeger probes aren’t reliable nor are their cook times.

I will just say shoot to he done earlier than an hour before you plan to cook. Wrapped in a towel and in a cooler the brisket will stay good for several hours

This^^^^^^^

 

[bustednuklz]

Yes, from what I have read I am shooting to be early. Leaving myself 2-3 hours before looking to serve.
Funny that you mentioning the Traeger probe. The first one that came with the unit was faulty. Read too high (real problem) said meat was 165*F when stand alone thermometer said 140*F. Went through the calibration procedure and was still off by about 15*F. Traeger sent me another probe under warranty, but I have not used it since receiving it.
I do trust the stand alone thermometer that I have, even though it is quite old.
Good quality one is on my wish list.

 

[bustednuklz]

Before starting, I got out the replacement probe that Traeger set and went through the calibration with the glass of ice water.
Didn’t put the probe in when I started the brisket. 3 hours into the process, I thought I would put the probe in and see where I was at.
Well, Traeger said 151*F!!!
Tried the old analog thermometer and put it in the same spot as the Traeger probe
123*F!
Now I don’t consider myself a germ-a-phobe, but if somebody was to take this as correct, could we not be headed for some possible food poisoning?
From the many posts that say this system is junk(probe or circuit board/software), shouldn’t Traeger take this more seriously??
It’s early in the cook, but so far the brisket is looking good

 

[JPSBBQ]

Did you change the location of the stick and stay? They are meant to get you in the ballpark readings. Always use an instant read in various areas to check actual temperature, ALWAYS. Sone times I think the probe itself heats up and transfers down to the thermocouple showing higher readings. I’d suspect this is an issue with any stick and stay thermometer. If you move the probe around a little bit it will sometimes adjust the readings a bit closer to actual. I liken it to the old spike in a potato trick. People have been putting spikes in the end of potato’s for years. The spike heats up and transfers the heat to the center of the potato and heats up that area directly adjacent to the spike inside the flesh of the potato. Fairly simple concept. Traeger cannot do it all for you. You have to put some time and effort into understanding what’s going on during the process and be involved. Granted, these cookers make it dramatically easier than the old stick burners. It’s still and interactive hobby.

 

[bustednuklz]

Yes, I did move the probe around the meat, and it was consistently higher than the analog one. Also used an infrared thermometer to check the analog one and they matched when I placed the thermometer on the outside of the grill lid.

When Traeger sent the replacement probe, they sent a follow-up e-mail to see if the problem was solved. Since this was the first time using the replacement probe, I filled out the form and replied that I didn’t feel that it is fixed.
Within 10 minutes my phone rang and it was Jesse from Traeger, looking to see if he could help me get to the bottom of the issue.
Hooked me into a live stream video call, and had me walk through a bunch of things and decided that the controller may be the issue. They are sending me a new controller.
So as much as I am not impressed with the temp probe to this point, I can’t say anything bad about the customer service that I have gotten!!!

-Busted

 

[Duber]

+1 on Traeger Support!
Most definitely leave yourself some wiggle room in your time-line....

I did a whole brisket awhile back...16# brisket started the grill at midnight brisket in at 12:30 225 degrees. At 7:00 pm internal temperature was only 180 so we had Domino's pizza for dinner. At 10:30 pm ate some of the best food I have ever had!

 

[JPSBBQ]

Yes, I did move the probe around the meat, and it was consistently higher than the analog one. Also used an infrared thermometer to check the analog one and they matched when I placed the thermometer on the outside of the grill lid.

When Traeger sent the replacement probe, they sent a follow-up e-mail to see if the problem was solved. Since this was the first time using the replacement probe, I filled out the form and replied that I didn’t feel that it is fixed.
Within 10 minutes my phone rang and it was Jesse from Traeger, looking to see if he could help me get to the bottom of the issue.
Hooked me into a live stream video call, and had me walk through a bunch of things and decided that the controller may be the issue. They are sending me a new controller.
So as much as I am not impressed with the temp probe to this point, I can’t say anything bad about the customer service that I have gotten!!!

-Busted

Just be prepared for the actual readings to be off whenever you use a stick and stay thermometer. New controller or not, they simply aren’t very accurate or reliable. Always confirm with the highest quality instant read thermometer that you can comfortably afford because it’s likely the most important tool you will buy. Great outcome. Keep us posted. Good luck!

 

[Slimpicker]

For me, there's no way I'm poking holes in my meat with an instant read when I have a certified calibrated FireBoard and perfectly good competition probes.
I don't want all my juices to flow out while I poke around on my meat, I've never had a failed meat from a good center reading from my "stick n stay" probes. Sorry but I trust them.
I have 2 of the best instant reads on the market, YES there is a time and place for them (usually chicken parts and smaller cuts) but not on Turkeys or Briskets or Butts... I want mine as juicy as can be.

 

[JPSBBQ]

For me, there's no way I'm poking holes in my meat with an instant read when I have a certified calibrated FireBoard and perfectly good competition probes.
I don't want all my juices to flow out while I poke around on my meat, I've never had a failed meat from a good center reading from my "stick n stay" probes. Sorry but I trust them.
I have 2 of the best instant reads on the market, YES there is a time and place for them (usually chicken parts and smaller cuts) but not on Turkeys or Briskets or Butts... I want mine as juicy as can be.

To each their own. I’m pretty sure the vast majority of the culinary community checks their proteins in multiple areas with a high quality instant read. Also there is the “you don’t know what you don’t know” factor at play.

Doesn’t all the juices run out the hole from your stick and stay? All that built up pressure and only one relief valve hole. It must be a geyser!

 

[bustednuklz]

Well, with all of your ideas and guidance, things turned out great.
6 hours at 225gave me an internal temp of 160*F Foil wrapped and left 3 1/2 hours to get a temp of 200-202*F depending on where I checked. Let rest for 90 minutes and then carved.
Really really good. Will definitely do again.

 

[bustednuklz]

Thanks for your help!!

 

[Mimi]

Yes, from what I have read I am shooting to be early. Leaving myself 2-3 hours before looking to serve.
Funny that you mentioning the Traeger probe. The first one that came with the unit was faulty. Read too high (real problem) said meat was 165*F when stand alone thermometer said 140*F. Went through the calibration procedure and was still off by about 15*F. Traeger sent me another probe under warranty, but I have not used it since receiving it.
I do trust the stand alone thermometer that I have, even though it is quite old.
Good quality one is on my wish list.

Traeger also sent me a replacement probe for the same reason. It too is way off even after calibrating. I never trust the Traeger probes.

 

[midwest]

You might also consider checking your traeger probe in boiling water as well as the ice water. My factory probes are close at lower temps but the higher the temps go the more it is off. You might be dead on at 32 degrees and be of 10-15 degrees.

I have a thermapen and Ink Bird that I use and I don't rely on the traeger probes at all.