quote:

Originally posted by Bytes:
I'm doing my first brisket on a Traeger. A little nerve wracking for me, we've got guests showing up in a couple of hours. It's been smoking since about 5:00 AM. I'm thinking I should have started earlier?

quote:

Originally posted by tk13:
Working on my first ever brisket on the BGE for the 4th of July. I've hit the stall at 160 degrees and can't push past it. I'm going to wrap it in foil to try the Texas Crutch method and see how it works. I think it looks pretty good if I can get it to the right temp.

quote:

Originally posted by ibanda:

quote:

Originally posted by tk13:
Working on my first ever brisket on the BGE for the 4th of July. I've hit the stall at 160 degrees and can't push past it. I'm going to wrap it in foil to try the Texas Crutch method and see how it works. I think it looks pretty good if I can get it to the right temp.

I have cooked 20+ briskets on the BGE. The stall is when the goodness happens! I wouldn't try to accelerate that process. (You might even see temps go down a few degrees in the stall, that's okay). Barbecue is low and slow. I do wrap in butcher paper about halfway through. I plan on 12+ hour cooks for a 15# brisket.

Good looking brisket!