17.5 pound brisket

speedwell

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Location
windsor
Grill
Traeger 34 Series
Read many way to smoke this! Just need some tips
1).225 or 250 temp?
2) is 1 he 15 mins / pound
accurate?
3) I was going to wrap @ 170 temp
4) Pull @ 195 temp
5) Rest in cooler 2 hrs
Thanks
 
Here's someone that just did one that size recently. You may be able to gauge yours from his experience
 
Briskets are hard to gauge by time. It's more about feel than anything but you might want to take it past 200 (somewhere between 202-204). My last one didn't stall and finished 4 hours before I thought it would. I would probably aim more for 250-275 but you could start low to put some more smoke on it before kicking it up. 225 might be a little low to not fully render fat and build bark.
 
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