Temp probe

[jjernigan1]

My temp probe has almost reached the goal of 160°, but the brisket has only been on the smoker for about an hour and a half. Recipe calls for 5 to 6 hours at 225 degrees. Should you allow it to keep cooking or should you go ahead and pull off the brisket? Thanks in advance

 

[traeger860]

Do you have a secondary probe you can use to double-check the temp? The Traeger one isn't very reliable. Unless it's a very very small brisket, I wouldn't expect it to get to 160 that quickly at 225.

 

[JamesB]

What size is the brisket?
Whole packer or just a flat?
I agree with @traeger860, has to be a temp problem. Either your probe is in the wrong place, probe temp is way off, grill temp is off, or all of the above. Even a 3 pound chuck roast cooked at 225 won’t get to 160 in 1 1/2 hours.

 

[jjernigan1]

I actually checked the probe thermometer with another one I have and they’re both within 2° of each other. It is however a very small brisket. About to carve it now

 

[JamesB]

About to carve it now

160 is not done for a brisket...should be 195-205. 160 is gonna be tough...

 

[traeger860]

160 is not done for a brisket...should be 195-205. 160 is gonna be tough...

What he said. 160 is just when you want to pull it off to wrap it. After you wrap it, put it back on until it gets to the 195-205 range. Then let it sit for 30 mins or so before you carve.

 

[jjernigan1]

What he said. 160 is just when you want to pull it off to wrap it. After you wrap it, put it back on until it gets to the 195-205 range. Then let it sit for 30 mins or so before you carve.

That’s what I did. Came out perfectly!