First Brisket

nickv

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I have picked a Traeger recipe for my first brisket. I have went over it like 10 times and have everything prepared for tomorrow. My question comes from what I have read about people wrapping their briskets in towels and placing it in a dry cooler. Do you remove the brisket from the foil/butchers paper first before wrapping in towels and placing in the cooler or do you keep the brisket in the foil/butcher paper wrap?
 
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nickv

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Ok and how long do you leave it in the cooler. I have read any where from 1-3 hours. I only have a 5lb brisket so not sure if that matters.
 

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You should be fine with half hour to an hour.
It is nice if it's ready early, you can let it rest in there longer if you need
 
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nickv

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Good deal. Thank you for your help. Crossing fingers this comes out okay. I know briskets can be tricky?
 

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You should be fine. The Traeger seems to know how to cook them to perfection ?
Enjoy!
I have one going on tonight before bed also, as well as a pork butt
 

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I did one last night, used Matt Pittman's "Weekday Brisket" recipe. There is a great YouTube video on it as well. Put it in at 7pm for dinner tomorrow at 7p. Slow smoked overnight, unattended, wrap in paper in the morning, change temp at noon via WiFire. This brisket was like butter, unreal.

Good luck! It's an adventure!

My first try was Traeger's "first brisket" recipe. The meat temp stalled and dinner was late, the meat wasn't very tender, I was crushed.

You must go by Temps, the meat must rest. It can rest up to 3 hours in the cooler so shoot to finish hours before meal time, they stay very warm wrapped up in the cooler.
 

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nickv

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Thanks for your reply. I am using the Traeger Midnight Brisket recipe. I am using a 5lb brisket and started it this morning at 7am. Definitely cooking by internal temps and hoping for it to be done around 4-5pm with rest time included. Current internal temp is 82 so we will see. Have burgers and dogs on stand by if brisket isn’t done in time??
 
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nickv

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So just a little update. Had about a 2-3 hour stall at 147 degrees. Worked through it although it wasn’t easy trying not to find a faster way through it. Just pulled brisket from Traeger about 10 hours from start and started resting period in a cooler.
 

RustyJake

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So just a little update. Had about a 2-3 hour stall at 147 degrees. Worked through it although it wasn’t easy trying not to find a faster way through it. Just pulled brisket from Traeger about 10 hours from start and started resting period in a cooler.
Look forward to hearing how it turned out. Post a picture of it when you get around to slicing it up.
I am at 16 hours for both my brisket and pork butt. Think dinner could be late tonight ?
 

Mikeonthelake

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So just a little update. Had about a 2-3 hour stall at 147 degrees. Worked through it although it wasn’t easy trying not to find a faster way through it. Just pulled brisket from Traeger about 10 hours from start and started resting period in a cooler.
Good for you for being patient through the stall! A few weeks ago I smoked 14 lbs of pork butts on my vertical smoker for 15 hours and had about a 4 hour stall. Dinner was at 7 that day because I put them on at 3 AM.
 

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Nice, glad your first one was a success
Just over 19 hours in for me now. Longest cook ever for me
 

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Glad you had a success, congrats!

The stall was a learning experience for me. I will say that adding the Fireboard2 WiFi thermometer and app really helps you to understand what's going on and make adjustments to temps on the fly as needed. My brisket was taking its time so I nudged up the temp and got it done on time. Seeing temps graphed is awesome!
 

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RustyJake

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Glad you had a success, congrats!

The stall was a learning experience for me. I will say that adding the Fireboard2 WiFi thermometer and app really helps you to understand what's going on and make adjustments to temps on the fly as needed. My brisket was taking its time so I nudged up the temp and got it done on time. Seeing temps graphed is awesome!
I agree with the addition of the fireboard. I see it as a good learning tool. I learned my meat probe on the Traeger is great to get the temperature of ice, but gradually gets out of sync. Right now there is 30 degrees difference on my pork butt from the fireboard to it. Checked with a known good thermometer and the fireboard is accurate. Guess thats why my previous attempt at pulled pork turned into chopped pork.
I am at 21 hours on the pork. It is at 189 now. So close
20200801_182212.jpg

My brisket has the best smoke flavor and smoke ring I have had so far. Green Mountain Texas pellets
20200801_185055.jpg20200801_185218.jpg20200801_185522.jpg

I am going to start a thread on my temp probe variance as well. My grill temp probe is also out about 23 degree at 225. So I need to under set the temps. I wouldn't have known that without the fireboard2
Screenshot_20200801-191326_FireBoard.jpg
 

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I have picked a Traeger recipe for my first brisket. I have went over it like 10 times and have everything prepared for tomorrow. My question comes from what I have read about people wrapping their briskets in towels and placing it in a dry cooler. Do you remove the brisket from the foil/butchers paper first before wrapping in towels and placing in the cooler or do you keep the brisket in the foil/butcher paper wrap?
You keep it wrapped up, if not the rub would come off on the towels.
 

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You keep it wrapped up, if not the rub would come off on the towels.
I set the butcher paper wrapped brisket onto a piece of foil in the cooler to keep the towels clean. The loosely set towel on top as well.
 

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Super easy
Salt pepper on the flat
225 until internal temp goes to 160
Spritz with beef broth every hour
Then place in tin pan add 1 cup broth closed tightly with foil
Increase temp to 275
Go to internal temp of 210
Then wrap tin in two beach towels for 2 hours
Amazing
Same for pastrami
Different for burnt ends
 

Honestbridge

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I did one last night, used Matt Pittman's "Weekday Brisket" recipe. There is a great YouTube video on it as well. Put it in at 7pm for dinner tomorrow at 7p. Slow smoked overnight, unattended, wrap in paper in the morning, change temp at noon via WiFire. This brisket was like butter, unreal.

Good luck! It's an adventure!

My first try was Traeger's "first brisket" recipe. The meat temp stalled and dinner was late, the meat wasn't very tender, I was crushed.

You must go by Temps, the meat must rest. It can rest up to 3 hours in the cooler so shoot to finish hours before meal time, they stay very warm wrapped up in the cooler.
That looks amazing!
 

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