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Post edited 10:08 pm – November 29, 2009 by The Pup

I tried the HomeBBQ.com Brisket method (to the letter) and I had less than ideal results…somewhat dry and definitely over-cooked.

I set the Traeger (maybe I should have used the FEC100) for 250F.  I wrapped the meat at 160F (internal) and removed at 195F.  It took 14 hours for 10.4lbs of Walmart-sourced Brisket (and about 18lbs of wood pellets with an outdoor temp average of 50F).  I did not trim any fat and marinated per instructions.

Some of the meat was too dry to eat and I would argue that most of it was overcooked (although we ate it just the same and all liked the taste).  Although it had a great smoke ring, the bark was a little too tough for my personal taste.

I believe I failed to get a good seal on the heavy-duty Aluminium foil double-wrap and that I do not know my Traeger grill's hot spots yet (I may have placed the thin part of the meat on the hotter grill section).  I also believe I should have wrapped the Brisket earlier…perhaps at 140-150F (internal).

During the BBQ, I noticed two significant internal temp plateaus…as expected, one at 160F (3 hours) and another (not-so-expected) beginning at 180F (6 hours).  I double-checked my temp sensor and it was working properly. 

I assume, if I am going to use the Traeger again for Brisket, I will need to do a thermal survey of the grill surface (I have a dozen surface temp gauges on hand), and I will need to ensure I have a tighter foil wrap.  I also believe the my ideal Brisket is not a "pulled-pork" affair and that I should consider removing the Brisket earlier (regardless of internal temp) if I see a significant plateau so late in the cooking regime.  

I believe the Brisket's later internal temperature plateau was trying to tell me something…I just did not know what to do.  So, I stuck with my plan to leave the lid closed until I saw at least 195F (internal) per instructions.

I want a juicy and tender Brisket…so I still have much to learn on the Traeger; however, this is an expensive way to learn.

Thank you for the timely reply.

I also suspect I did not get the best quality meat from Walmart…although it seemed to have fair marbling and a great deal of fat.

I will try again sometime in the future, I will stick to your proven plan and I will report back the results when known.

Also, can you tell me off-hand where your observed hot-and-cool spots are located on your Traeger grill?

Thanks,
Mike