hvyhaul
Well-Known Member
Did another brisket Friday night through to Saturday afternoon.
This last cook was very educational for me.
A number of members have added similar pellet smokers to their bases and I wanted to share something with them.
All smokers have hot and cold areas and finding them and dealing with them gives better results. Even a custom made $10,000 stick burner (offset) has them and that's why they come with tuner plates, or you can request/buy them to level out the temperature throughout them.
@stomp let me know the Meater© probe and app he bought showed him where his Treager's were and I thought great addition. Cooking a brisket is always a challenge because of the two parts of the brisket. (flat and point)
I pulled the trigger on two Meaters© to watch both brisket parts. I found four zones, two hot, two cold and used them to control the cook.
I also found you can buy two singles for less than their two block deal.
Now the cook.
My Treager is about 24* difference on either end, I cooked with the flat in the colder end most of the time to slow its cook.
It is also hotter across the back than the front. That I used that to level the cooking through the meat during the cook.
The slice on the left is from the flat, the slice on the right is from the point.
Looks to be a pretty even cook to me.
14.5 hrs, wrapped super tight in butcher's paper from 160" and rested in the cooler for three hours.
Paper was complely soaked in fat and still 153* when opened and sliced.
I've smoked a lot of briskets on different types of smokers, but the newbie @stomp brought something to my attention that made an immediate difference.
. 
This last cook was very educational for me.
A number of members have added similar pellet smokers to their bases and I wanted to share something with them.
All smokers have hot and cold areas and finding them and dealing with them gives better results. Even a custom made $10,000 stick burner (offset) has them and that's why they come with tuner plates, or you can request/buy them to level out the temperature throughout them.
@stomp let me know the Meater© probe and app he bought showed him where his Treager's were and I thought great addition. Cooking a brisket is always a challenge because of the two parts of the brisket. (flat and point)
I pulled the trigger on two Meaters© to watch both brisket parts. I found four zones, two hot, two cold and used them to control the cook.
I also found you can buy two singles for less than their two block deal.
Now the cook.
| Before |  | rubbed and ready |
| In smoker |  | |
| The reveal |  | |
| Done |  | |
 |  |  |
My Treager is about 24* difference on either end, I cooked with the flat in the colder end most of the time to slow its cook.
It is also hotter across the back than the front. That I used that to level the cooking through the meat during the cook.
The slice on the left is from the flat, the slice on the right is from the point.
Looks to be a pretty even cook to me.
14.5 hrs, wrapped super tight in butcher's paper from 160" and rested in the cooler for three hours.
Paper was complely soaked in fat and still 153* when opened and sliced.
I've smoked a lot of briskets on different types of smokers, but the newbie @stomp brought something to my attention that made an immediate difference.
.
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