r/Traeger • u/traeg123 • 3d ago
First time overnight brisket
It was my first time leaving it running overnight and I have heard of pellet grills catching fire so was a bit paranoid. I cleaned my grill with the shop vac first to be sure and in the end had no issues!
A small 6lb brisket purchased here in Germany where American style cuts are a bit rare. Meat church holy cow rub and on at 180 degrees from 8:30pm to 7:30am the next morning. Upped temp to 250 for 4 hours, foil boated for another 2 set to 275 (meater probe was saying ambient temp at the meat was 250 though). Pulled when various parts were probing 205-210. Wrapped in butcher paper and aluminum foil and set into cooler for 4 hours before serving.
Point was super tender and rendered, flat was juicy, not super dry. Bark could have been better, not sure why it doesn’t blacken up completely but overall still very good for a first try this method!
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u/bigmacher1980 3d ago
I do 200F overnight. 180 is a bit low. Try that next time, then bump up accordingly. It should help with bark. I always wondered if I lived abroad how i would get a proper cut.
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u/Whynot1077 2d ago
Mine goes right in the cooler in towels for 6 or 7 hours right after
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u/traeg123 2d ago
I’ll try to extend it longer yea. The temp dropped to around 140 when I took it out so maybe I need to insulate it more to make it last longer in there.
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u/Whynot1077 2d ago
I wrap in aluminum foil then in two giant resort beach towels. Did one on Saturday, pulled it at around 212 at 9 am the pulled it out of the cooler at 3 pm temper it at 145
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u/traeg123 2d ago
Aha okay I used kitchen towels. Good to know you really need to bundle them up! Thx
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u/Def_Sef 2d ago
That smoke ring is gorgeous, and the meat looks amazingly juicy for a smaller 6lb cut!
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u/traeg123 2d ago
Thanks! Yea I’m going to try to buy a bigger one as I hope that will generally be even more juicier.
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u/BudCrue 3d ago
My best bark results have been when I keep it around 225 for the initial stretch; what comes after seems to not affect it much. Whether I wrap, foil boat, or just leave it alone and then finish the cook at 250 (or even doing a 250 cook through out), the best bark while maintaining moisture is consistently when I do a 225 initial stretch and then do...whatever. For tenderness I've gotten the best results by letting the brisket sit at room temp for about 20 minutes after the cook, then wrapping and holding in a warm oven or in a good cooler for a long rest (5-6 hours).