My notes for future reference – pretty much the main reason I’m putting all this stuff down.
Selecting a Brisket
Less Hard Fat
Squish it. Get the brisket with the least hard fat – the type of fat mostly around the point of the brisket.
Trimmed on the Bottom
Get a brisket without fat on the bottom. You’re going to trim this off anyway – so don’t pay for it if you can avoid it. Most brisket come with this part already trimmed out. So, don’t pick up the lone brisket with a large section of fat on the underside of the point.
Setting the probe in the flat of the brisket ensures that you won’t overcook and dry out the brisket. However, you risk an undercooked brisket. Going forward, I’ll be setting the probe just barely at the end of the flat. I’ll set the probe half way between the middle of the brisket and the middle of the flat – perhaps maybe 3/8 of the way into the middle of the brisket, closer to the flat end.
Trimming the Brisket
Going forward, only will I trim some of the fat on the flat – but I’ll also trim most of the flat off the point.
Choose anything but alcohol – use water, beef/chicken stock, apple juice or cider vinegar.
The Traeger can cook stuff pretty fast. Given that, I’m going to shoot for 225 – not 250. Aaron Franklin says that you can cook anywhere in between. However, I’ve noticed that the Traeger tends to drift 25 degrees upward of whatever temperature you set it at. Setting the Traeager at 225 ensures that I won’t go over 250.