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 
Sending love
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!
Are you going to use a rub? Salt/Pepper? When you wrap it, spray with some apple cider vinegar to keep it moist. I like your cook times and temps, should turn out moist. Do you put the brisket in a cooler once you pull it from the smoker? What temp do you get the center at before you pull it? 200 to 205 for me normally.
Fat side up and pour some beef broth into the wrap when covering, not on the brisket. Longer the smoke the better!
For brisket you can run a little hotter if you want. Also, why you get a trimmed brisket?
Ideally let it rest for a couple hours in a cooler after you finish cooking. Use mustard as binder to get rub to stick, be generous with rub. Make sure you have really dark bark on outside before you wrap it.
I just raw dogged the rub on there. Will use mustard next time though
brah!
You re a true chef!!!🧑🍳
As someone already said, fat side up. And I don't trim the fat all before I start smoking it. I usually trim some after, but you want the fat on there and rendering down into the meat while it's cooking. Also like others have said, I found a nice Bluetooth thermometer that gives you the internal temp of the meat and the ambient temp inside your smoker and it works great, it's called a Meater.
Anyway happy smoking and practice makes perfect 🤘🏼🍖🍗
