Brisket sticking to grate

[GrillMeister]

I don't have that issue with this method. I also put about a gallon of water in that long foil pan and it keeps things moist till I wrap in in butcher paper during the plateau.

I also use a stainless pizza peel to remove the brisket when it's done. Kinda like a giant spatula.

 

[RustyJake]

.........
I also use a stainless pizza peel to remove the brisket when it's done. Kinda like a giant spatula.

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That is a great idea on the pizza peel.

 

[bills34]

I don't have that issue with this method. I also put about a gallon of water in that long foil pan and it keeps things moist till I wrap in in butcher paper during the plateau.

I also use a stainless pizza peel to remove the brisket when it's done. Kinda like a giant spatula.

View attachment 2366

I have a pizza peel (didn't know it was called that). Regarding the water pan, what effect does that have on the bark? I haven't considered adding a water pan to the Traeger as it keeps things plenty moist w/o one. But I can see how a water pan would serve as a great heat diffuser.

 

[RemE]

I think I'll remove the bottom grate, set a foil water pan on the drip pan, brisket on the middle rack. It will be interesting to see if it makes any difference. None of the video's I've watched have used any water pans.

If my SRF Brisket ever thaws out! It's been in the fridge for about 4 days already.

 

[Slimpicker]

I've used water for years in my other smokers... my Ugly Drum Smoker had a diffusing plate over the fire and water sat in the middle... the meat was a good 10" up from it but almost always right over it...

the thing is, if the water is NOT at a boil or close to it then there really is no sense...

 

[bills34]

I think I'll remove the bottom grate, set a foil water pan on the drip pan, brisket on the middle rack. It will be interesting to see if it makes any difference. None of the video's I've watched have used any water pans.

If my SRF Brisket ever thaws out! It's been in the fridge for about 4 days already.

Good luck, let us know how it goes. I'm waiting for my brisket (and pork butt) to thaw too. Also let us know how that SRF brisket is, say compared to a USDA Prime from Sams/Costco or wherever.

 

[RemE]

Good luck, let us know how it goes. I'm waiting for my brisket (and pork butt) to thaw too. Also let us know how that SRF brisket is, say compared to a USDA Prime from Sams/Costco or wherever.

Will do, I am very curious as well. I had scored a prime brisket from Smart and Final for $45 and it was excellent. The SRF was 3x that and to top it off, even though packed well, the box was pretty abused so the cryovac packs are punctured.
So while I'm sure that it will be good, not likely I will buy more. We'll see.

 

[GrillMeister]

I have a pizza peel (didn't know it was called that). Regarding the water pan, what effect does that have on the bark? I haven't considered adding a water pan to the Traeger as it keeps things plenty moist w/o one. But I can see how a water pan would serve as a great heat diffuser.

No impact on the bark.

 

[bills34]

I'm happy to report that adding the smoke shelf did the trick. Getting the meat up, away from the firepot a few inches resolved my issue of the meat sticking to the grate. I smoked a 10.5 hour butt on Friday and a 14 hour brisket on Sunday with no sticking.