Brisket Marathon

[Brian]

Today I’m cooking a 13 pound brisket using the Traeger Smoked Longhorn Brisket recipe. It calls for a whole packer brisket. It doesn’t give a weight, so maybe I’m overdoing it. Anyway, it went on at 0920, it reached 160 degrees at 1400 at which time I wrapped it in butcher paper and put it back on the grill. Almost at the 12 hour point the temperature probe is telling me it has reached 204 degrees, but my instant thermometer says it’s still 10-15 degrees lower. I think I should wait until the thermometer temperature says 204°, but I’m concerned about overcooking it. Should I wait?

 

[Brian]

Update: decided to take it off the grill when I saw temperatures in the 190s. Let it sit for an hour in the butcher paper. It turned out delicious and I look forward to trying other brisket recipes. I’ll just plan for 12 hours next time if I have a similar size brisket.

 

[BigOlDOg]

Obviously temps play a roll in time but I stick to the hour a pound rule. This is where the lower temp increases that rule as the higher temp will decrease. However a long cook your not going that high so an hour per pound still be your friend when projecting..

Hope this helps