First Brisket

[RemE]

How much Pellet did you go thru? Everyone would need to make sure they stock up obviously

It used a little over 1/2 of a hopper full of pellets for the 24 hour run. I do believe that my insulation project helped as well.

 

[Slimpicker]

It used a little over 1/2 of a hopper full of pellets for the 24 hour run. I do believe that my insulation project helped as well.

THNX ... I don't qualify for your insulation project with a Pro 22... but I can buy the blanket I believe

Anyway, worst case for me would then be a full hopper if that... I can deal with that

 

[RustyJake]

Calibrate the meat probe with boiling water and don't forget to adjust for your altitude if that applies. 212* is a lot closer than ice water.

Tried at boiling. Even there I am maxed out at -15F and still need to go another 6. There isn't enough calibration to adjust for this.
I used a known good thermometer as a reference

 

[DrewL]

Did my first Brisket this past weekend. I watched plenty of video's on how to trim the meat and as soon as I was gloved up knife in hand it all went out the window. sliced and sliced, used MC Holy Cow and Holy Gospel, wrapped it up and let it sit in the fridge for 12hrs. got it on 4:30am @ 225 was on for just under 6hrs before it hit 160 took it off and wrapped in double foil. At this point no bark was showing and I was a bit nervous. got it back on the grill for 3hr 45min until internal hit 205. took it off the grill kept it wrapped and placed into a cooler with a towel resting over it for a couple hours as it was done earlier than expected or I just started a bit earlier. Results were incredible!!! so good! I am stuck with an older Firmware on my Pro 575 and cant get to 500 which has been frustrating but this cook restored my confidence in my purchase.

 

[RustyJake]

Did my first Brisket this past weekend. I watched plenty of video's on how to trim the meat and as soon as I was gloved up knife in hand it all went out the window. sliced and sliced, used MC Holy Cow and Holy Gospel, wrapped it up and let it sit in the fridge for 12hrs. got it on 4:30am @ 225 was on for just under 6hrs before it hit 160 took it off and wrapped in double foil. At this point no bark was showing and I was a bit nervous. got it back on the grill for 3hr 45min until internal hit 205. took it off the grill kept it wrapped and placed into a cooler with a towel resting over it for a couple hours as it was done earlier than expected or I just started a bit earlier. Results were incredible!!! so good! I am stuck with an older Firmware on my Pro 575 and cant get to 500 which has been frustrating but this cook restored my confidence in my purchase.View attachment 2126View attachment 2127

I wish my very first brisket turned out as well as yours looks
Looks amazing

 

[Slimpicker]

I wish my very first brisket turned out as well as yours looks
Looks amazing

I agree... Good Job DrewL

 

[RoadRunner18]

Very nice smoke ring!

 

[Pits_N_Pellets]

I agree with the addition of the fireboard. I see it as a good learning tool. I learned my meat probe on the Traeger is great to get the temperature of ice, but gradually gets out of sync. Right now there is 30 degrees difference on my pork butt from the fireboard to it. Checked with a known good thermometer and the fireboard is accurate. Guess thats why my previous attempt at pulled pork turned into chopped pork.
I am at 21 hours on the pork. It is at 189 now. So close
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My brisket has the best smoke flavor and smoke ring I have had so far. Green Mountain Texas pellets
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I am going to start a thread on my temp probe variance as well. My grill temp probe is also out about 23 degree at 225. So I need to under set the temps. I wouldn't have known that without the fireboard2
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That ring is incredible man!