Rookie brisket

[ConanLloyd]

I know, (and agree), that the general consensus was not to start with a brisket but SWMBO surprised me by having bought a 9.5 pound full packer.
So after a trim and some Holy Cow & Holy Gospel it’s in the IW650 at 190 to run overnight.

Wish me luck!

 

[JamesB]

Very nice trim job.
Brisket is awfully close to your ambient probe, might cool the probe, and make it inaccurate.

 

[ConanLloyd]

Very nice trim job.
Brisket is awfully close to your ambient probe, might cool the probe, and make it inaccurate.

Thanks! I just nudged it over away from the probe.

 

[JamesB]

Here is where I probe mine…

 

[JamesB]

Oh, add a drip pan underneath if you have it. Will save you a big nasty greasy cleanup

 

[ConanLloyd]

Pulled it, wrapped it, and back in. Meat was at 149, hope that wasn’t too low.

Bumped temp to 250.
Here’s the session link: https://share.fireboard.io/87F626

How am I doing so far?

 

[JamesB]

I usually wrap somewhere between 160 - 170, depends on how the bark looks and feels.

 

[ConanLloyd]

I usually wrap somewhere between 160 - 170, depends on how the bark looks and feels.

I was afraid of that. Did I screw up by wrapping too early?

 

[JamesB]

I was afraid of that. Did I screw up by wrapping too early?

You should be fine…

 

[ConanLloyd]

You should be fine…

Thanks!

 

[ConanLloyd]

Verdict is in…. Family loved it! Lost power when it was at 199 so ended up pulling and resting it then. It seemed probe tender then.

Served it with my daughter’s home made Mac n cheese, asparagus, and some sides from Publix deli.

Life is good!

 

[JamesB]

Looks awesome! Good job

 

[RustyJake]

Looks great. Glad it was a success

 

[RemE]

Well done!

 

[midwest]

Next time put some of that home made mac n cheese in an iron skillet, put some cheddar on top and throw it in your traeger for about 20-30 minutes until the cheese melts down in. The smoke flavor adds a great kick.