2/15/2012 3:16:40 PM #

Your hit the famous stall.  Just wrap the brishet and put in prox 1/2C of Apple Juice and kick temp to 250 - 275 and finish till IT is 200 to 205.

jcorwin818

2/22/2012 9:26:44 PM #

Oh, the stall!  Don't wrap!!! The stall can last for hours.  Estimate approximately 90 minutes per pound at 225.  It will come up believe me, i'm from San Antonio! At a six pound brisket, you should estimate cooking at nine hours.  Once the internal temp has reached 180-190, pull the brisket off the fire and wrap with heavy duty foil, wrap several towels around the brisket, and place in a cooler and let the brisket rest about 30 mins to an hour... I go with an hour.  Once the brisket is done you will have to use a electric knife because the brisket is so tender.  If you want that hard bark and don't want to wrap, turn the Traeger off at an internal temp of 190-200 and let the brisket rest on the grate for 30 mins - 1 hour.  Hope this helps!  Enjoy.

rgarza9311

2/24/2012 12:47:43 PM #

Best way to assist you in the cooking time is to get yourself a internal temp probe. (see traeger store) Smoking time per lb. can vary, but most use 1 to 2 hours per lb.. The most important aspect is to get your internal meat temp to apprx 190 degrees and I have found that an internal thermometer is the way to do that. Try it and you will be glad you did.

rgrodin

2/24/2012 1:56:56 PM #

the stall i call it doing its magic everythimg breaking down inside the meat to make it juicie and tender.just let it do its thing it will go up in temp.HAPPY TREAGERING

drtrucker1

2/26/2012 9:26:14 AM #

To help maintain temps and use less of your pellets in cold weather.
Fill the bottom of your Traeger grill with busted up fire brick or lava rock. Also when cooking low and slow you can cover your grill with a welders blanket to insulate it and hold in the heat.
Happy Grillin'

ejdsherm

2/29/2012 8:07:37 PM #

If it goes over 5 or 6 hours.. ramp temp up 25 degrees..  no more, you don't want to dry it out, and if the meat is tougher to start, the stall will be longer. It's all about the chemical things going inside the meat. The stall happens when the meat actually changes internal texture.

woodie309