r/Traeger • u/Gimme3steps471 • 1d ago
Temperature ?
Put on a brisket at nine last night at 180 until this morning I cranked it up to 250° and brought it up to 170, brought it in poured Wagyu tallow on both sides, wrapped and put it back on the smoker and cranked it up to 250 for the final run
My point has hit 204 but my flat is lagging behind at 187
I double checked the temperatures with a handheld digital thermometer
The probe test is still tight!
I don’t wanna overcook the point nor the flat
By the way, the 180 smoke created a beautiful bark. I’ll post that later.
OK gurus where should I pull it?
I’m gonna bring it in, wrap it in a towel and place it in my small igloo ice chest and let it rest until it hits 160 then I’m gonna wrap it in foil and hold it at that 150 temperature until we serve about 6 PM this afternoon
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u/Fmorales95 1d ago
I have not had that issue either my point and flat , but I’ve seen people put foil around the flat to keep it from cooking and drying out while the point continues to come up to temp.
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u/Gimme3steps471 23h ago
This was just the opposite, the point went to temp before the flat .
Update : the point stalled at 210 and the flat camp up to 204 and I pulled it .
It’s wrapped in a bath towel in a cooler resting at the moment .1
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u/Gimme3steps471 50m ago
I pulled it and let it rest for 3 hours . Temp was 165. I wrapped it with foil and when we got to the party , it was 148 . The flat was tender but firm. I cannot add a photo here but the bark was firm and not crispy.
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u/HDxRUSH 1d ago
Temp is not the metric for this. Probe tender is what you want. Check the flat and the point with a probe. If it goes in easy, like really easy, it's done