Hit 225 degrees on my first brisket and it totally changed my mind about low and slow

I always thought you had to baby a brisket at 225 for like 18 hours minimum. But last weekend I ran out of time and cranked my Traeger to 275 halfway through. It finished in 11 hours total, hit perfect probe tender, and the bark was way better than any of my 225 cooks. My buddy pointed out that a lot of competition guys cook hotter than I thought. Has anyone else had better luck bumping up the temp a bit?

3 comments

3 Comments

mark_thomas2mo ago

Yeah, that 275 range is my go to now... I started doing it after a few dry flats at 225 and never looked back. The extra heat sets the bark way faster and keeps the inside juicy.

olivia_allen2mo ago

You wrap it in foil when it hits stall?

iris57425d ago

Have you tried wrapping in butcher paper instead of foil? I do a lot of briskets for family gatherings and switched to the 275 method about a year ago. The paper lets the bark set better than foil while still getting you through the stall quick. Also, I've found that bumping the temp earlier, right when the meat hits 150 or so, gives you that nice dark crust without drying out the flat. Just make sure your water pan is full and you'll be good.