First time doing small brisket

[Sloppysalmon219]

Guys,
I have a 10lb brisket that needs to be done noon on sunday.Sunday.. I was planning on cooking 4hrs at 165 then bump it up to 225 for the remainder.. how long u guys thinking

I have smoked 18 to 23lb brisket on my weber smokey mountain. I want to give the traeger a run on this one

 

[GrillMeister]

Mine take about 15 hours.

 

[TheGrumpyGriller]

I typically do my briskets starting late in the previous evening, particularly if you want to have it plate-ready by late afternoon. You can keep the Traeger temp on the lower end overnight and then crank it up in the AM depending on what time you want to eat. Brisket can be easily wrapped in a towel and put in a cooler for 4+ hours, so that gives you quite a buffer. When I did my first brisket I started in the AM and almost missed New Year's

 

[Svenster]

I'm doing a 10lbs prime brisket hopefully in time for half time Super Bowl festivities. I watched the Meat Church YouTube video on weekday overnight brisket. He put it on at 7pm the day prior, at 190º. Then at 7am the next morning he pink paper butcher wrapped it and kept the temp at 190º until noon. While at work, using the Wifire, at noon he bumped the temp to 250º until 4:30pm where he put the Traeger at 165º until he got home, rested for an hour or so and unwrapped it. Looked amazing, nice dark bark. He has a Traeger Ironwood 885 or maybe a Timberline, but he didn't mention using the "super smoke" mode for the overnight part of his smoke. My plan is to start around 5-6pm given I want it done by halftime.

Any advice here if I should run super smoke all night or just for the first couple hours of the smoke? Sure hope I don't mess this up. ;-)

 

[JayHog]

I cooked a 6lb brisket recently that took 8 hours including 20 min preheat and 1-2hrs resting brisket after the cook. I cooked at 210 for 4 hours with fat cap up, then flipped it and raised the temp to 230F until brisket reached 165F. Wrapped it in foil and raised Traeger temp to 250 until brisket temp was 205F. Next wrapped it in towels to rest.
It came out perfect.

 

[YYCRed]

I'm doing a 10lbs prime brisket hopefully in time for half time Super Bowl festivities. I watched the Meat Church YouTube video on weekday overnight brisket. He put it on at 7pm the day prior, at 190º. Then at 7am the next morning he pink paper butcher wrapped it and kept the temp at 190º until noon. While at work, using the Wifire, at noon he bumped the temp to 250º until 4:30pm where he put the Traeger at 165º until he got home, rested for an hour or so and unwrapped it. Looked amazing, nice dark bark. He has a Traeger Ironwood 885 or maybe a Timberline, but he didn't mention using the "super smoke" mode for the overnight part of his smoke. My plan is to start around 5-6pm given I want it done by halftime.

Any advice here if I should run super smoke all night or just for the first couple hours of the smoke? Sure hope I don't mess this up. ;-)

No one can really tell you whether or not to use Super Smoke. That is a personal choice. If you really like smoke flavor, go ahead. It looks like you've been on this forum for just a short time, so I will assume you haven't done a LOT of cooking on your Traeger. If I am wrong, then you will already know this: Traegers don't provide much smoke flavor in comparison to an offset or a charcoal setup. But it is entirely up to you how much smoke you want to taste.

 

[davwhite]

And if you want to save the extra money you could buy a smoke tube which would give you extra smoke for a few hours.

 

[BobbyQ]

My 10-11 pounder took over 18 hours using the weekday recipe. Took forever to get through the stall. IMO 165 seems too low. I usually do 180-190, wrap at IT 165 and go to 250 until IT 205. I'm not sure weight has a lot to do with cook time.
Enjoy!!

 

[miguelb]

Guys,
I have a 10lb brisket that needs to be done noon on sunday.Sunday.. I was planning on cooking 4hrs at 165 then bump it up to 225 for the remainder.. how long u guys thinking

I have smoked 18 to 23lb brisket on my weber smokey mountain. I want to give the traeger a run on this one

How did the brisket turn out? How long did it end up cooking for?

 

[Sloppysalmon219]

 

[YYCRed]

Love the smoke ring!

 

[miguelb]

View attachment 8535View attachment 8536View attachment 8537

That looks good, nice bark and smoke ring. Did you end up doing the steps you had suggested and how long that it took to cook?

 

[Sloppysalmon219]

It came out really good had a trip to the er but enjoyed it after

 

[Sloppysalmon219]

Started at 6pm and at 2am hit 140 I ran it to 165 till then. Then bumped it up to 225 till it hit 203 around 8am then rested in the cooler