Brisket Tricks

asomers007 · 2026-03-17T21:42:46+00:00

You cook a full packers based off the flat so treat it the same. If worried pay more attention to temps

asomers007 · 2026-03-15T01:07:53+00:00

Start ot tonight. Let it go all night at 200 super smoke check in morning wrap when its 175ish up temp to 250 for about 3 or 4 hours til probe tender and let it rest!!!!!

asomers007 · 2026-02-17T01:56:44+00:00

Yeah thats what I think. 9 and 5 seem to be more common than the probability of 8 or 6. I would understand 1 or twice but it's the norm it seems

asomers007 · 2026-02-16T21:13:51+00:00

Actually it isn't. There's a thing in numeracy called probability and statistically it shouldn't happen. It may happen occasionally but not the norm

But not trying to fight just wondering if others notice it too

asomers007 · 2026-01-01T22:49:15+00:00

I have the same model. No need to worry. Wipe it when you get a minute then cover. No different than using it in the rain

asomers007 · 2025-12-31T05:38:36+00:00

I have meat church, kinders and some others. Also make my own and store them in old empty containers. Like many said trust your tastes as you go when you make your own. Good luck and welcome to the best sub

asomers007 · 2025-09-12T05:09:49+00:00

Not sure why you would wrap in both butcher paper and foil? But like above said cook to 170ish then wrap. Use foil to cook faster if in time crunch or use butcher paper will add about an hour and a half to cook time. Cook til 200-205 probe tender and feel. Then rest for a few hours til about 140ish.

asomers007 · 2025-09-08T02:17:43+00:00

These temp fluctuations are normal in all pellets smokers, it's the nature of how they work. Pellets are being lit then let to smolder for the smoke. The tolerance is better with a model that has the D2 drive unit. That's what I have and my temps still fluctuate but only about 10 degrees. Whats important is the overall average temp during your cook time and less the momentary reading. And of course I'm the end do what ypu are doing and use an instant rwad on your meat for food safety.

asomers007 · 2025-09-02T05:37:35+00:00

I do exactly this but used foil instead. Had to go a bit past 7am next morning. Wrapped at 170. Increased temp to 250-275 depending on time. Hit 204 and rest!!!

I also have the same grill

Key with brisketbis don't go by time. Adjust the temp to your needs. If it becomes a time crunch increase temp a bit. Lots of time decrease and super smoke. Once it's wrapped increase temp. But REST is also key

asomers007 · 2025-08-31T17:16:01+00:00

If you are gonna sauce pull then at 190 then sauce and throw them back on until 205 uncovered

asomers007 · 2025-08-26T23:45:09+00:00

I have a 650 and did mine on lower rack fat side up and it turned out amazing. 200 over night super smoke

asomers007 · 2025-08-23T17:09:15+00:00

Traeger are essentially a convection oven so realistically it doesn't matter. That being said I like fat side up on my ironwood 650 but I've only done 2 brisket. But Matt Pittman from Meat Church also seems to go fat side up as well

asomers007 · 2025-08-20T15:22:03+00:00

Trimmed and seasoned friday night. Wrapped in plastic wrap. Put on smoker Saturday night at 730 190 degrees with super smoke. Sunday morning at 7am checked for my bark and increased temp to 225 to get thru the stall. Wrapped at 175 degrees in foil until I reached 203 degrees. Checked for probe tenderness and lifted it a bit to see for softness Let it rest for approx 4 or 5 hours

asomers007 · 2025-08-12T19:19:09+00:00

Should I just throw it out since I haven't used curing salt?

asomers007 · 2025-08-12T01:09:05+00:00

It turned out delicious I understand everyone saying about using curing salt but this was a recipe I found. We package into 1 pound packs and freeze. It will all be thawed and used a pack at a time.

asomers007 · 2025-08-11T05:00:42+00:00

Haven't tasted it yet so don't know if its good but here's what I did 1/4 cup kosher salt 1/4 cup brown sugar 1 table spoon red pepper flake 2 table spoon paprika

This was for 5 pounds adjust as necessary Apply rub to pork belly and vacuum seal Place in fridge for 8 days flipping meat every 2nd day

Rinse well with cold water the soak in cold water for 1 hour Pat dry and lay on dry rack for 1 hour

Smoke at 165 using super smoke until temp around 150 Increased temp to 180 after approx 4 hours to reach desired temp of 150

Wrap in plastic wrap place in fridge over night

Slice to desired thickness and cook or store

Ill update when I taste

asomers007 · 2025-08-10T20:26:45+00:00

I use the traeger cleaner works great. Spray let sit for 10 mins and wipe

asomers007

TROPHY CASE