Fireboard 2/Thermapen

[JS2021]

Fri May 28 Session
https://share.fireboard.io/35B68F

 

[JS2021]

For reference, here is an overnight brisket I did.
View attachment 5656

Oh ok great, well that actually puts my mind at rest a bit, thank you

 

[JamesB]

Oh ok great, well that actually puts my mind at rest a bit, thank you

Don’t know if you watched it or not but Matt has a pretty nice video on trimming a whole packer.
As for being hard to pierce the meat, that’s one of the many reasons I like the competition probes. Difference in piercing the meat with a 10 penny nail or a knitting needle... lol

 

[JS2021]

Don’t know if you watched it or not but Matt has a pretty nice video on trimming a whole packer.
As for being hard to pierce the meat, that’s one of the many reasons I like the competition probes. Difference in piercing the meat with a 10 penny nail or a knitting needle... lol

I’ll keep that in mind ... may have to invest further. Will revisit the trimming video for next time! Thanks

 

[Timmy]

The flat is also already at 90F only an hour in to the cook with a consistent temp in the grill of 190 ... feels fast?!? Any thoughts to coach me through?

Nope, it’s runnin just fine.

 

[JamesB]

Nope, it’s runnin just fine.

I just looked at his share feed, looks like he cut the temp down to 180 anyway.

 

[Timmy]

I just looked at his share feed, looks like he cut the temp down to 180 anyway.

Yep, I see that now. After that the grill temp is runnin really good.

 

[JamesB]

Yep, I see that now. After that the grill temp is runnin really good.

Yes it is. He peeked around midnight...
Wish he would have attached a pic..I bet it’s starting to look really good.

 

[JS2021]

Just wrapped, should have taken a picture! Not as dark as the one on Matt’s weekday brisket video at this stage. Seemed to be ok, definitely have a thinner one though ha ha.

I did get nervous and drop the temp until about 4 am (figured better to slow it down than risk it) but think I should have trusted in 190, should be ok though.

 

[JS2021]

The Traeger probe is in the point.

 

[JS2021]

I do seem to be getting a IT drop in the flat post wrap. Not sure if that’s normal.

 

[Timmy]

I do seem to be getting a IT drop in the flat post wrap. Not sure if that’s normal.

I usually bump the grill up 10f degrees or so after the wrap. Finished temp should be between 195f and 205f. When the meat probes like a knife cutting through butter, it should be done.

 

[Timmy]

You can add notes a pics to your FireBoard cook, then when shared ppl can see what you did, and you can go back and look at them for reference.

 

[JS2021]

I usually bump the grill up 10f degrees or so after the wrap. Finished temp should be between 195f and 205f. When the meat probes like a knife cutting through butter, it should be done.

Ok thanks, I think I will do that as temp still dropping. Still tough to push the probes in at the moment but a long way to go.

 

[JS2021]

You can add notes a pics to your FireBoard cook, then when shared ppl can see what you did, and you can go back and look at them for reference.

Thank you, only realised this a minute ago regarding the photos. Great for keeping a record.