slider2021
Full Fledged Farker
Good morning and Happy 4th everyone. Well, I got through my very first brisket cook, and here are the results. I placed the meat on my smoker at 11 pm last night. My goal was 225 degrees but the Traeger was not being very helpful. I was having a hard time maintaining that 225. It was always around 210. So I decided to bump it up to 250. Doing so got the temp to about 237, which was fine by me.
I used my new ThermaPro IT48 to monitor both the meat and the smoker. I was up about 3-4 times during the night, mainly out of anxiety . I did some temp checks and removed the brisket at around 5 am. I wrapped in butcher paper, but just a little bit of beef tallow on the paper, not much at all, then put in back in the smoker at 250.
My alarm notified me that it had hit 203, my target temp., I did a temp check across the meat and the probe felt as if it was going into peanut butter. The ends though were a bit tougher than the rest of the meat. I removed the brisket, unwrapped and rewrapped it in butcher paper. I took a small piece of the burnt end and it tasted amazing! I then wrapped the entire thing in my Elvis blanket, I a HUGE Elvis fan, and put in my cooler, which is sitting in my dining room.
Now, here is my question - how long can I keep it in the cooler as is? I wanted to serve dinner around 6 pm and thought it would take longer to cook, so having it in the cooler at this hour was a bit earlier than expected.
I'll send some pics later on after I cut into it and let you know how it tasted and what my family thought of my first attempt.
I want to thank everyone for all of your help, ideas, suggestions, and tips. I could not have done this without your input.
Peace,
Dabba's BBQ
I used my new ThermaPro IT48 to monitor both the meat and the smoker. I was up about 3-4 times during the night, mainly out of anxiety . I did some temp checks and removed the brisket at around 5 am. I wrapped in butcher paper, but just a little bit of beef tallow on the paper, not much at all, then put in back in the smoker at 250.
My alarm notified me that it had hit 203, my target temp., I did a temp check across the meat and the probe felt as if it was going into peanut butter. The ends though were a bit tougher than the rest of the meat. I removed the brisket, unwrapped and rewrapped it in butcher paper. I took a small piece of the burnt end and it tasted amazing! I then wrapped the entire thing in my Elvis blanket, I a HUGE Elvis fan, and put in my cooler, which is sitting in my dining room.
Now, here is my question - how long can I keep it in the cooler as is? I wanted to serve dinner around 6 pm and thought it would take longer to cook, so having it in the cooler at this hour was a bit earlier than expected.
I'll send some pics later on after I cut into it and let you know how it tasted and what my family thought of my first attempt.
I want to thank everyone for all of your help, ideas, suggestions, and tips. I could not have done this without your input.
Peace,
Dabba's BBQ