I have an old Traeger Texas that does a great job, keeps steady temps but I've ran into problems with briskets sticking to the grates and ruining the fatty side. Here's my process:
-I always get the Traeger up to temp, then spray Pam on the grate before adding the brisket (always USDA Prime).
-I set the temp to 225 for the entire cook (actual temp fluctuates between 220-250).
-I cook the briskets fat-side down, due to the heat source directly underneath.
-I typically season the whole brisket with rub (Black Ops), although I've recently wondered if I shouldn't season the fat side. Maybe I shouldn't season the side facing the heat?
I'm wondering if the brisket is just too close to the heat source. My Traeger doesn't have one of those skinny, second shelves but I thought about buying some type of smoke shelf that will bring the brisket up, away from the heat a few more inches. Good idea?
Anyway, with sticking problems, normally the response is "spray the grates with Pam" but I'm already doing that. Any suggestions from you experienced Traeger guys would sure be appreciated.
-I always get the Traeger up to temp, then spray Pam on the grate before adding the brisket (always USDA Prime).
-I set the temp to 225 for the entire cook (actual temp fluctuates between 220-250).
-I cook the briskets fat-side down, due to the heat source directly underneath.
-I typically season the whole brisket with rub (Black Ops), although I've recently wondered if I shouldn't season the fat side. Maybe I shouldn't season the side facing the heat?
I'm wondering if the brisket is just too close to the heat source. My Traeger doesn't have one of those skinny, second shelves but I thought about buying some type of smoke shelf that will bring the brisket up, away from the heat a few more inches. Good idea?
Anyway, with sticking problems, normally the response is "spray the grates with Pam" but I'm already doing that. Any suggestions from you experienced Traeger guys would sure be appreciated.