Father's Day (overnight) brisket it on

[miguelb]

Put the brisket a little later that I anticipate. It's 11 lb from Costco. I did simple trimming, injected with Kosmos injection plus traeger beef rub and kosmos beef rub.

I noticed that the ambient temperature between traeger and meater thermometer are within 1-2 degrees but FireBoard (FB). It's possible I might have to recalibrate the probed. Also does the pin that hold the ambient probe affects the temp? I am leading to believe that might be my issue as well.

Meater thermometer

MEATER

cooks.cloud.meater.com

Fireboard
Sat Jun 19 Father's Day weekend https://share.fireboard.io/CBB6FC

 

[JamesB]

I count four or 5 probes in that brisket. And it doesn’t look to me like you have any of them in the right place. Don’t try to over complicate things, you need one probe in the flat, about a hands width from the end, and that’s all..
If you go by the point temp, chances are good that the flat will be overcooked.

The FireBoard probe clip does not affect the temp.

If you have the Meater probe also inserted in the meat, you can’t trust the ambient reading, because it is being cooled by the meat, and therefore not accurate.

 

[Slimpicker]

I think he's just using Meater for an IT, he has 2 fireboard ambient probes in the grill
as far as the many probes in the meat, i think he's just trying to learn how it heats up

HOWEVER, your Meater probe is not in the meat far enough!!!! It needs to go to that 'ring' area just below the black ambient part but no further

 

[JamesB]

I think he's just using Meater for an IT,

I guess I misunderstood…He was comparing the Meater to the Traeger temp, so I assumed he was talking about ambient. Didn’t look like the Meater was even touching the meat.

 

[JamesB]

I guess that’s a FB probe on the left that I thought was a Meater

 

[Slimpicker]

His Meater needs to go straight in and further...

 

[miguelb]

@Slimpicker @JamesB just saw your message now. Going to insert it further.

Got busy helping my neighbors get his brisket going. He has a green egg grill

 

[miguelb]

Got it further in and spritz while at it.

 

[miguelb]

I count four or 5 probes in that brisket. And it doesn’t look to me like you have any of them in the right place. Don’t try to over complicate things, you need one probe in the flat, about a hands width from the end, and that’s all..
If you go by the point temp, chances are good that the flat will be overcooked.

The FireBoard probe clip does not affect the temp.

If you have the Meater probe also inserted in the meat, you can’t trust the ambient reading, because it is being cooled by the meat, and therefore not accurate.

This is something I am still trying to figure out. Both the placement of where to put the probe and which muscle I should go off. From your post, it sounds like I should focus on the flat side when hitting the stall.

 

[Slimpicker]

probably time to add some heat Miguel, your flat dropped in temp and your stall is about 4+hrs...

AHHH I'll bet your are wrapping right now!!!

 

[miguelb]

probably time to add some heat Miguel, your flat dropped in temp and your stall is about 4+hrs...

AHHH I'll bet your are wrapping right now!!!

Yes! I did wrapped at that time. We also added my neighbors since he also hit the stall but his big green end ran out of fuel so he brought it over to the ironwood. His brisket was at 175 so ahead of mind. His actually finish earlier as well and was added to FB.

After both were wrapped, I was indecisive on the finishing temp and the graph showed it. I had set it to 250 (originally was at 180) then I had a change of heart set to 275 then neighbor comment that it will be done too early so dropped it back to 250.

 

[Slimpicker]

you get into the 275 range on a brisket and it'll come out tasting like a roast, 250 is like the highest you would dare

 

[miguelb]

you get into the 275 range on a brisket and it'll come out tasting like a roast, 250 is like the highest you would dare

Sounds like I made the right decision after all that playing. We will be cutting at 5pm (CST). I will take pictures and upload final results

 

[John S.]

Looking forward to the photos….

 

[miguelb]

Results. The brisket was way better that my first one. The point was perfect. The only change here is cut more fat between the muscles. I did it on the first brisket, and I though that had an impact but on this brisket it was too much. The flat was better. It broke more easily that the first brisket. I thought it was a little dry but not by much. The smoke with the tub was still low. I can except this level since my family are not big on smoke.

Be warned - I am a picture taker fanatics.