raylinds
New member
After doing a lot of research on the internet (mostly here) I purchased a FireBoard 2 and a beautiful 13 pound Full Packer USDA Prime Brisket and embarked on my first Brisket smoke on my Traeger last Saturday. I want to start by saying that I am so glad that I sprang for FireBoard as the Traeger ambient temp was pretty far off, especially when over 200 degrees, and having two meat probes gave me more confidence in the readings as both probes were pretty close in temp most of the time. I used Cuisinart Maple Bourbon pellets (I am not a huge fan of Hickory) and wanted to start with a more traditional Texas seasoning, so just used pepper, salt and a little garlic powder.
I am really not an early morning person, so decided to start on Friday night at about 9. I started with the grill at 175 as I didn't want the brisket to hit 165 while I was sleeping, so I could wrap in bitcher paper. I did wake up at 3 AM (damn 65 year old prostate!) and could not help but check the temp, which was 145. About 9 AM I upped the temp to 225. The brisket reached 165 at about noon, so I did the butcher paper wrap.
To make a long story short it took about 18 hours after which I wrapped it in a towel and placed in a cooler for a few hours. All the advice I read here about doing a tenderness probe was spot on as I tested it once the internal temp reached 205 and the probe entered like it was going into butter.
I only regret that I did not take any pictures (especially of the beautiful smoke rings) as I was very busy with a house full of guests and making the sides (hash browns, creamed spinach, asparagus, and Mexican street corn) and cocktails (Old Fashioneds, Margaritas to make it a Cinco de Mayo party, and Martinis).
I could not have been happier with how the brisket turned out- I am so happy I found this forum.
Cheers, Ray
I am really not an early morning person, so decided to start on Friday night at about 9. I started with the grill at 175 as I didn't want the brisket to hit 165 while I was sleeping, so I could wrap in bitcher paper. I did wake up at 3 AM (damn 65 year old prostate!) and could not help but check the temp, which was 145. About 9 AM I upped the temp to 225. The brisket reached 165 at about noon, so I did the butcher paper wrap.
To make a long story short it took about 18 hours after which I wrapped it in a towel and placed in a cooler for a few hours. All the advice I read here about doing a tenderness probe was spot on as I tested it once the internal temp reached 205 and the probe entered like it was going into butter.
I only regret that I did not take any pictures (especially of the beautiful smoke rings) as I was very busy with a house full of guests and making the sides (hash browns, creamed spinach, asparagus, and Mexican street corn) and cocktails (Old Fashioneds, Margaritas to make it a Cinco de Mayo party, and Martinis).
I could not have been happier with how the brisket turned out- I am so happy I found this forum.
Cheers, Ray
