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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-03-2014, 01:39 PM   #16
SmittyJonz
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Quote:
Originally Posted by Tommyboy48 View Post
I get ya, but I've never had a bad brisket cooking to temp.
I have - several dry undercooked Briskets pulling at 200* - even with long rests.
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Unread 01-03-2014, 01:45 PM   #17
VisaliaIPA
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I appreciate the advice and more importantly the encouragement. One of the reasons I love this forum.......
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Unread 01-03-2014, 02:18 PM   #18
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Hang in there, as others have said, the temp isn't really that important. The final product can turn out great if cooked anywhere from 225 on up to hot and fast.

I will tell you that if you ever need to lock in a temperature, there are some variables on the traegers, at least there are on mine. The right hand side usually runs about 30-50 degrees hotter than the left hand side. If you have multiple probes, it isn't a bad idea to place them on different parts of the grate to see your differences. Also, if I am doing an over night cook or for some other reason leaving a Traeger unattended, I almost always use the 180 setting. Using this, the actual temp stays between 215 and 230. I love my traegers for what they are, but the thermometer, and even more so the digital temp aren't the most accurate.
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Unread 01-03-2014, 02:22 PM   #19
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You can do this man....Hang in there
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Unread 01-03-2014, 02:47 PM   #20
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See how this one turns out and then on the third one try hot and fast.
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Unread 01-03-2014, 03:14 PM   #21
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I'm no expert, but I learned very quickly to not stress over all the small details or it will suck the fun right out of the process!
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Unread 01-03-2014, 04:07 PM   #22
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I'm not stressing now as I've turnd the proverbial corner. Just relaxing and letting it do it's thing now.
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Unread 01-03-2014, 04:28 PM   #23
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I usually cook brisket at 250 for the first 2 hours then go to 300. I wrap with butcher paper when the bark is the color I want it to be. I pull when it is probe tender, sometimes at 200 sometimes at 210.

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Unread 01-03-2014, 05:21 PM   #24
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Quote:
Originally Posted by SmittyJonz View Post
I have - several dry undercooked Briskets pulling at 200* - even with long rests.
I completely agree. Don't cook to internal temp anymore.

1.) What size brisket you cooking? I purchase 12-14lb packer cuts.
2.) On average, I cook a 12-14lb brisket for 10-12 hours at 275-300.
3.) Swings will happen, even as much as 50 degrees. It's just gonna happen.
4.) after about 10 hours, put a fork in it, if it goes in like butter and you can twist easily, pull it from fire, let it rest for 15 minutes. Wrap it up in butcher paper or tin foil for an hour.

Just my musings...
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Unread 01-03-2014, 05:39 PM   #25
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Don't get frustrated after only a couple of briskets. It'll take several till you finally start to get it right. I'm into just over a dozen & still working it out though I'm more consistant now than in the past.
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Unread 01-03-2014, 05:44 PM   #26
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Quote:
Originally Posted by VisaliaIPA View Post
I'm not stressing now as I've turnd the proverbial corner. Just relaxing and letting it do it's thing now.
At least the weather is nice, where is it cruising now?
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Unread 01-03-2014, 05:58 PM   #27
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Quote:
Originally Posted by Offthehook View Post
At least the weather is nice, where is it cruising now?
Thanks all.....just my OCD kicking in......I tend to be alto harder on myself than others......lol.

Just checked it and it's about 198 and really tender............
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Unread 01-03-2014, 06:00 PM   #28
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probes like butter, take off and let it steam out for 15 mins and let her rest. I would rest 2 hours min.
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Unread 01-03-2014, 06:12 PM   #29
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Hey one thing I know for sure after have been cooking for over 35 years is one will ruin a lot of meat in the process of learning and still today I have cooked things I would not feed my Dog....... But what is what makes cooking so much fun to me because I make a point of learning something new with ever piece of meat I cook and always trying to make the next cook even better....
Keep up the good work and keep us posted.
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Unread 01-03-2014, 07:09 PM   #30
VisaliaIPA
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Ok here's an update. Got it to 205° and probe tender. Pulled it let it steam off for a bit then wrapped it. Put it in the cooler and going toilet it rest for an hour or two.

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