Looks like it turned out, brother. The only thing that matters in my opinion is if you were able to share the BBQ Love and make people smile. Well done, sir! They only get better from here.
So the newbie had a couple issues, but overall it turned out pretty good!
I used a Smoke dual thermometer, one in the meat, one in the smoker. As Ahumadora pointed out I had the probe in the point, not the flat, lesson learned. Also, there was a 15 degree difference in the Traeger temp and my Smoke probe, that was making me nuts.
Last couple of hours I had to crank up the heat to 265, another lesson learned, should have probably started hotter than the 225, with the cold weather, as many in the forum pointed out .
Then I moved the smoker at one point and accidentally pulled the plug, had to restart it again.
Needless to say, it came out pretty good, but definitely some room for improvements. Everyone ate seconds and some had thirds. My wife and I both had leftovers twice today!
Thanks to everyone for all the advice!
Almost forgot to take the photo, too busy serving company!
Trim and prep your Brisket. Cook to temperature, set the Traeger to 225℉ and preheat, then smoke to an internal temperature reaches 160℉, wrap in foil, cook until it reaches a finished internal temperature of 204℉. this works form me. You should have a nice smoke ring. Ground Celery and/or celery salt in brisket rub will help intensify the smoke ring.
Lookin’ good! Certainly sounds like you’re in the stall. Keep letting it do it’s thing and you’ll be in great shape come chow time! Looking forward to more pictures of the final product and to hear how it turned out!!
Also looks like you have the probe in the point. Make sure it is not sticking into the fat between the point and flat. You want to cook it until it is probe tender in the flat.
You are through the stall at 173F It will start to climb quicker in temp now. You may want to spray a bit of water or beef stock on it as it looks a bit dry.
you have a lot to be optimistic about.
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