Brisket

[Mike Southard]

Hi, I’m doing my 3rd brisket exactly as Matt from Meat Church video, the first 2 were amazing, all were 17lbs, Traeger 575 Pro at 275. this one hit 165 in 4 hours, I wrapped it in foil and put in back in it hit 190 in 30 minutes...? (I moved the probe a couple times in case it was in a hot spot).
The other 2 I did hit 165 in 6 hours then wrapped took another 4-5 hours to get over 190. (Pulled them at 204).
Do I pull this one?
Thank you!

 

[TheGrumpyGriller]

Every piece of meat is different - I find brisket is the toughest meat to keep tender because pulling too early doesn't allow the collagen to break down enough. At this point, you're well beyond any significant amount of smoking setting in, so you could crank up temp a bit, but if you do it too much, you'll run the risk of drying it out. That being said....patience is the biggest thing in low-and-slow !

Good luck and post pics/update when done!

 

[Timmy]

Hi, I’m doing my 3rd brisket exactly as Matt from Meat Church video, the first 2 were amazing, all were 17lbs, Traeger 575 Pro at 275. this one hit 165 in 4 hours, I wrapped it in foil and put in back in it hit 190 in 30 minutes...? (I moved the probe a couple times in case it was in a hot spot).
The other 2 I did hit 165 in 6 hours then wrapped took another 4-5 hours to get over 190. (Pulled them at 204).
Do I pull this one?
Thank you!

Pull it when the probe goes in and the meat feels like butter.

 

[RemE]

Agreed, if the temp is there, stick in the probe, it should have no resistance, like butter.

I cook at 190F and then 225F after wrap, never had one go that fast.

 

[Mike Southard]

Thank you!!
It got to 201 after a total of only 5 hours at 275 (4 unwrapped to 165 then wrapped for 1 hour got up to 201) so I dropped the smoker temp down to 165 (low as it goes) and the meat dropped to 190 for 3 hours. Zero probe resistance.
I pulled it, rested it still wrapped for 2 hours and it was perfect!
Had a gang of guys over who devoured it and everyone thought best ever...
Thank you all again.