rcurtner
Hellcat
Just finished trimming and seasoning my 17lb brisket, after the trim it's about 15llbs. Gonna put it on the Traeger Woodridge Pro at 9:00PM, 190 degrees with super smoke on. Can monitor everything on the Traeger App internal & grill temps plus pellet levels. By 9:00AM internal temp should be 150-160 degrees. Will bump up grill temp to 225 until internal temp is around 175 wrap in butcher paper grill temp up to 250 and remove when thick part of the flat is 202-205. Put in a cooler for 3-4 hours till internal temp is around 140-150. Slice it up against the grain and chow down.