akamauu
New member
Hi All, I’m a big Traeger fan, but still feel fairly novice at cooking great meat. I cooked brisket once before on my older Pro34 and it took >15 hrs. Last week I upgraded to an Ironwood 885. I’m cooking an 18 lb brisket right now and I miscalculated how long it would take. I started it way too early. It’s 11am here and our dinner with guests isn’t until 6pm.
- cooked at 250 from midnight to 7am and I found it at 180 internal temp
- wrapped it and dropped the temp to 215
- dropped the temp again to 200 at 9am
- now (11am) the internal temp says 195-198 (2 different probes)
I am planning to make burnt ends as well.
I’m not sure what to do. I guess I could let it continue at 200 until 1pm, then maybe increase the heat until meat is read (maybe 2pm) and then let it rest in a cooler for 3-4 hrs.
But then I’m not sure when to cut off the tip and make the burnt ends. Do I do that at 1pm before increasing the temp, but the burnt ends might be done way to early (like 3pm)? or do I wait until 4 (when the meat is resting) and then take out, cut off the tip to make the burnt ends, leaving the flat to continue resting)?
Any suggestions? Thanks a ton!!!
- cooked at 250 from midnight to 7am and I found it at 180 internal temp
- wrapped it and dropped the temp to 215
- dropped the temp again to 200 at 9am
- now (11am) the internal temp says 195-198 (2 different probes)
I am planning to make burnt ends as well.
I’m not sure what to do. I guess I could let it continue at 200 until 1pm, then maybe increase the heat until meat is read (maybe 2pm) and then let it rest in a cooler for 3-4 hrs.
But then I’m not sure when to cut off the tip and make the burnt ends. Do I do that at 1pm before increasing the temp, but the burnt ends might be done way to early (like 3pm)? or do I wait until 4 (when the meat is resting) and then take out, cut off the tip to make the burnt ends, leaving the flat to continue resting)?
Any suggestions? Thanks a ton!!!