Briskets a scary!

[Don G.]

So this is my third brisket I am cooking as a write this.. the first two were flats and they came out okay, not super tender but then did taste good. BOTH cooked very fast, under 6 hours at 225.. I can't figure out how to slow the cook.

This current brisket is a full cut, at 13.5 lbs. I had the grill at 225 and threw it on a midnight, hoping for a nice slow cook of around 14-16 hours. Boy was I wrong, I got an alarm at 6am saying the probe was reading 190.. I refused to believe that cooked that fast. I wrapped the brisket in butcher paper and recalibrated the probe and hopefully it's reading right because it's hovering around 172ish right now. Doesn't seem very tender so I am frustrated and disappointed so far.. can anyone give some advice? I've watched plenty YouTube videos and I'm so confused. Just seems like my grill cook entirely way to fast.. thank You.

Using my Signals and 2 air temp probes, I find my Traeger to be much hotter at the grate than at the probe, which is measuring air (well, as best it can...) temperature. The reason is radiant heat from the drip pan, which is being blasted by both radiant heat from the hot flame shield and direct heat from actual flame "overflow' from time to time.

You need a buffer of some sort, like a pan under the grate, lots of foil crinkled up (not balled) to make a protective layer to reduce the direct heating effect, and so on.

Also, an option would be to put your fat cap down to slow the cook and protect the meat.

As others said, good thermometers are a must. I prefer Thermoworks, others prefer FireBoard. Both are better than guessing with the Traeger.

 

[dkmoody]

I have used the GrillEye Pro+ since month two with my Silverton 620. The first month was really a mixed experience.

I have now upgraded to the GrillEye Max. These 8 port thermometers are awesome, about $120, and the Max is an instant read like many of the MUCH more expensive units..

GrillEye® Max

The Best Wired, FDA approved, IF Awarded Smart Thermometer for Instant and Ultra-Precise Food Temperature Measurements

grilleye.com

I typically use three probes for large items or multiple items on the grill. One to confirm grill temp and for a large brisket, a primary and secondary probe (just in case, and it makes me feel better ).

The new app update for the GrillEye Max provides mapping, estimates, and really nails the grilling needs.

My briskets ever since having temp from a non-Traeger source, have been phenomenal. While we all might have a preferred temp and probe system, just know that you need at least one other point of reference from the Traeger. Until there is an easy way to dial the built-in devices and calibrate to our satisfaction, I use an external.

 

[Tiger Gold]

Unfortunately you can't really trust the Traeger's thermometers. Many of us bought 3rd party temp monitors like Fireboard 2. Setting your grill to 225F might actually measure 10-20 degrees higher. Plus the Traeger meat probe could also be off. It's pretty critical to know the true temps so a better temp system is highly recommended.

My slow cooks are now overnight, in at 5pm @185F then up to 225F in the morning until meat hits 165F, then wrap. May leave at 225 or go to 250F until internal temp hits 203 F. Meat should probe test with a resistance like butter when ready. Lastly, must rest wrapped up for 1-3 hours in an insulated cooler.

Good luck!

How long did it take to get to 165 and the. 203

 

[LanakiYNWA]

So this is my third brisket I am cooking as a write this.. the first two were flats and they came out okay, not super tender but then did taste good. BOTH cooked very fast, under 6 hours at 225.. I can't figure out how to slow the cook.

This current brisket is a full cut, at 13.5 lbs. I had the grill at 225 and threw it on a midnight, hoping for a nice slow cook of around 14-16 hours. Boy was I wrong, I got an alarm at 6am saying the probe was reading 190.. I refused to believe that cooked that fast. I wrapped the brisket in butcher paper and recalibrated the probe and hopefully it's reading right because it's hovering around 172ish right now. Doesn't seem very tender so I am frustrated and disappointed so far.. can anyone give some advice? I've watched plenty YouTube videos and I'm so confused. Just seems like my grill cook entirely way to fast.. thank You.

Had the same temp issues. Took my first Traeger back thinking it was bad thermocouples or thermostat and purchased another. Had same issue with second Traeger. Took second one back and invested in a Yoder and could not be happier. So worth the money and not dealing with temp issues.

 

[RemE]

How long did it take to get to 165 and the. 203

It varies, that's where units like the Fireboard 2 shine. You can see the graph and dial up the heat as needed after the wrap to get to the magic 203 in time for the rest before serving time. Temperature graphs help you visualize the cook, see the "stall" in action and develop your meat "sense". I envy the pros who can just poke and prod the meat to know where it's at in the cook.

 

[Smoking Section]

So this is my third brisket I am cooking as a write this.. the first two were flats and they came out okay, not super tender but then did taste good. BOTH cooked very fast, under 6 hours at 225.. I can't figure out how to slow the cook.

This current brisket is a full cut, at 13.5 lbs. I had the grill at 225 and threw it on a midnight, hoping for a nice slow cook of around 14-16 hours. Boy was I wrong, I got an alarm at 6am saying the probe was reading 190.. I refused to believe that cooked that fast. I wrapped the brisket in butcher paper and recalibrated the probe and hopefully it's reading right because it's hovering around 172ish right now. Doesn't seem very tender so I am frustrated and disappointed so far.. can anyone give some advice? I've watched plenty YouTube videos and I'm so confused. Just seems like my grill cook entirely way to fast.. thank You.

I use 2 thermometers one in the point and flat…every grill has hot spots I put the point in the heat…water pans also…I ruined many Skits especially when only buying the flat…go lower and slower…Man it’s not easy getting it right…but you will and it will awesome and worth the time and money..
Keep Smoking