Hello all
I am about as newby as a person can be.Was given a small Traeger for fathers day and to date have done baby back ribs and two briskets. The ribs turned out good but the briskets not so much.
I found this web-site and tried cooking a 4 lb flat brisket after buying a digital thermometer. Unfortunately, I wasn't paying close enough attention and the internal temp rose to 211 degrees.The brisket was terrible and tough.
I next replaced the Traeger non-digital controller with a digital controller.
The next time I tried cooking a brisket the smoker temp was set at 225 and I cooked the meat to an internal temp of 202. The brisket was USDA choice and about 4 and one half pounds.I wrapped it in foil at 160 degrees. It took about 7 hours to cook.
The results were much better but still not great.
I am now wondering whether I should lower the cooking temp to 195 so that it would likely take much longer (12 hours?) to cook.
What say the experts?
I am about as newby as a person can be.Was given a small Traeger for fathers day and to date have done baby back ribs and two briskets. The ribs turned out good but the briskets not so much.
I found this web-site and tried cooking a 4 lb flat brisket after buying a digital thermometer. Unfortunately, I wasn't paying close enough attention and the internal temp rose to 211 degrees.The brisket was terrible and tough.
I next replaced the Traeger non-digital controller with a digital controller.
The next time I tried cooking a brisket the smoker temp was set at 225 and I cooked the meat to an internal temp of 202. The brisket was USDA choice and about 4 and one half pounds.I wrapped it in foil at 160 degrees. It took about 7 hours to cook.
The results were much better but still not great.
I am now wondering whether I should lower the cooking temp to 195 so that it would likely take much longer (12 hours?) to cook.
What say the experts?
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