Father's Day Brisket - Looking for Advice

[hllm3]

Hello Team:

First post. I am in the process of cooking a 9 pound flat brisket. It went on the Traeger at 6:00 am so about 5 hours. Cooking at 225 degrees. The internal temp is 165 with the Traeger probe and 156 with another probe.

Dinner is scheduled for 6pm this evening.

Do I leave it alone and let it naturally come up to 200? Do I wrap in foil and bring it up faster? I'm worried about drying out the meat and about it not being done in time for dinner.

I'm cooking on a Traeger 575 Pro.

Thanks for your help and Happy Father's Day.

 

[Timmy]

You might be coming up on the stall, I believe the 156 more than the Traeger 165. Let it ride till the 156 gets to 165 or 170ish. Best to wrap brisket in peach paper. If you don’t have any foil will work. After the wrap turn temp in the grill up 250. If you are brave you can let it ride natural, I’m might do that on mine today, idk. ITS NERVE RACKING! Lol
Go till it probes like butter, 195 to 205.

 

[hllm3]

Thanks Timmy. I will leave it until 165, then test with a Thermapen. Still not sure whether to wrap or not.

 

[Timmy]

Thanks Timmy. I will leave it until 165, then test with a Thermapen. Still not sure whether to wrap or not.

If you think you are going to run out of time, wrap and turn temp up.

 

[Timmy]

Right now, you are learning. Next time you will have a way better idea of what to do.

Don’t worry, I’ve had a cook or 2 that turned into order out pizza.

 

[hllm3]

Hey Timmy,

I gutted it out and kept it on the smoke until done, didn't wrap it in either foil or butcher paper and it was delicious. It is a bit unnerving when it's your first brisket and the in-laws are coming for dinner.

I will try a full packer brisket next.

Thank you for your help and encouragement.

 

[John S.]

Take a look at the Matt Pittman "Weekday Brisket" procedure. It has worked well for me and it gives you extra time...

 

[Ray godwin]

Hello Team:

First post. I am in the process of cooking a 9 pound flat brisket. It went on the Traeger at 6:00 am so about 5 hours. Cooking at 225 degrees. The internal temp is 165 with the Traeger probe and 156 with another probe.

Dinner is scheduled for 6pm this evening.

Do I leave it alone and let it naturally come up to 200? Do I wrap in foil and bring it up faster? I'm worried about drying out the meat and about it not being done in time for dinner.

I'm cooking on a Traeger 575 Pro.

Thanks for your help and Happy Father's Day.

If you have never adjusted your probe I would do it. I also just got done with installing a new temperature gauge that traeger sent me it was 30 degrees off. I had a very nice lady that went through the video call and seen it was not working she had a new one sent to me and know I am in good shape. The most difference is 9 degrees know. I will say the first person I got was a d--k head and didn't even want to figure it out.

 

[Timmy]

Hey Timmy,

I gutted it out and kept it on the smoke until done, didn't wrap it in either foil or butcher paper and it was delicious. It is a bit unnerving when it's your first brisket and the in-laws are coming for dinner.

I will try a full packer brisket next.

Thank you for your help and encouragement.

AWESOME! Glad it worked out and it was good!

Just one problem I see here………WHERE are the PICS???