Brisket Help Needed

dblcrona

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On Friday I am smoking a 9 lb. brisket for friends who are coming over. I did a smaller brisket before but timing wasn’t critical. Any help in calculating how long it will take? If it is done early can I just keep it warm on the Traeger until they arrive? I have a Pro 575. Thanks a lot.
Ken
 

John S.

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It is about temp not so much about time, was the brisket 9 lbs before or after you trimmed it ?
see Matt Pittmans weekday brisket recipe. Set at 180 and smoke to 165 then wrap ( I prefer paper over foil) and raise temp to 265 and take off at 203 and rest for 1-2 hrs.
 

magoo40

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I have cooked several overnight brisket it works very well (this is my preferred method now), 180 overnight and it will be close to wrap in the morning if not increase temp to 225 until IT of 165, wrap and set your final temp 250 or so. If it is ready early leave it wrapped place in a cooler wrapped in a towel. (i pre heat the cooler by sitting in the sun or hot water etc. and keep in a warm location) if sitting for several hours. I have stored brisket in a cooler for 5-6 hours and it has remained warm.

The overnight method gives you a nice buffer and removes the stress of getting the timing right.
 

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