Smoking another brisket today on the ol’ Traeger.
It’s about 6.5 pounds.
Going to aim for about 10 hours of total cook time, probably starting it at 200-225F for the first 4-5 hours, then wrapping it for 4-5 hours.
Only my second ever brisket attempt so I welcome any advice from seasoned brisket experts (cough nostr:npub1ejvhdkt8ppefezgz0sgnwdqrn8l4z8muws2k8dz2tv0a57ac2z9st56q8x cough)
#foodstr 
Use a couple of probes in the meat, and one "outside" the meat for ambient temp inside the smoker. I discovered that the ambient temp in the smoker was radically off from the smoker's thermometer. I found that I had to run the smoker at a lower temp (190 or so), to achieve a 220 degree ambient inside temp.
TLDR: Get a good digital wireless thermometer with like 4 probes on it. I got mine on Amazon for a few bucks. Well worth it.
I was thinking of setting the actual temp to like 200 so I don’t risk it running too hot. Definitely need to get another set of probes. Currently trimming down the fat a little bit, but don’t want to go too far.
I do this method as well. My pit boss has 2, then i bought another from amazon with 4 more. The grill temps were wayyy off!
