Cooked a 14lb brisket over the weekend on my Traeger Pellet grill. This is the second time I've had this happen but there was no stall. Took just a little over 8 hrs to cook to 203 @ 275F temp. It was around 20 degrees when I started it at 2 am. Was trying to put some reasoning behind why this might happen. I've thought maybe its the way the pellet grill has a forced air all the time that helps reduce the stall. Anyone else seen this or might be able to offer a reason?
I was really expecting a 12 hour cook. Imagine my surprise when my temp alarm went off so early. I've had one other brisket do this on my Traeger. I Just took it as a fluke deal. It was smaller brisket.
Had a similar experience. New to pellet grills, bought one - Camp Chef - on Jan 1 2016. Put it together, ran it for a few hours and even cooked a couple of stakes for the wife and I. Went and bought a 12 lb packer brisket - trimmed - loaded it up with my rub and put it in the fridge. Up at 4am cranked the pellet grill up set for low smoke brisket was on by 4:30. Expecting a 12hr+ cook was surprised to see 200 degree internal temp after 9 1/2 hrs. After 4 hrs on low smoke 180 to 200 temp wrapped it in foil and set temp to 225. Had a manuel thermometer on the grill plates temp never went over 250. After it reached 200 internal temp I put in a cooler for 2 hrs. Cut it up and was very tender and tasted great. I am new to this, first time I have cooked a whole brisket. Don't know if I did anything wrong or did it rite but enjoyed the outcome.
After I had my first brisket not stall I had started doing the same as you jharner. I'd smoke at 180 till about 165 IT then kick up 225 to finish. It definitely extended the cook, but if there was a stall it was too short for me to notice. When I have more time I'm going to throw one on my stick burner and pellet grill at same time and same temp. I'm starting to get convinced the pellet grill will reduce smoke times. Not sure if that's a good thing on those nice beer drinking days though..
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Did you leave some exterior fat cap on? One time I got a little rambunctious with my fat cap trimming and trimmed it pretty tight, then simply decided to remove it all. Had the quickest cook of my life. 1/4" is recommended to be left on, and it be positioned between the heat and the meat, so fat cap down on a pellet grill.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
higher temps do help you power through the stalls when left unwrapped, i've found. Pellet grills are one big convection oven, with more air changes per hour than a typical grill, at least that is my experience. Leaving it wrapped in a faux cambro (or even at 180 on the grill) when you are done will help finish it off when cooking at a higher temp, but I've also found it's a lot more difficult to nail the sweet spot for consistent internal temp and uniform "probe tenderness" before it overcooks. It can be done, and lots of people would swear it easier than what i allude. Low and slow wins the race every time. YMMV
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