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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 @awayslice cough)
#foodstr

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BottleTeams · 57w

ahplummer · 57w

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 insid...

Satoshi Acolyte · 57w

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? ...

SecondBreakfast · 57w

Fat side up and pour some beef broth into the wrap when covering, not on the brisket. Longer the smoke the better!

BoringBTCNYB · 57w

For brisket you can run a little hotter if you want. Also, why you get a trimmed brisket?

Justin Moon · 57w

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.

threedolar · 57w

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 tem...

tinymario · 57w

Your smoking meats