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Finally Nailed Brisket!


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Video links can be found at the bottom of the post!
For the first time ever, I managed to cook a packer-cut brisket almost perfectly! There were 2 things that I did differently to before:
  1. I sourced the perfect piece of meat from Meat and Cleaver UK (no affiliation but they know their stuff when it comes to cooking low-and-slow and were able to source a packer-cut brisket that they trimmed nicely aka leaving some fat on)
  2. I didn't undercook it (more about that below)
Important Bits
I cooked it on my Traeger Pro 575 using Hickory and Cherry pellets. I started it last Saturday morning at 06:00 and it took around 11 hours to cook + 2 hours of rest. 
I trimmed and rubbed the meat at 05:00 with a base layer of salt, black pepper, celery salt and oregano and then added a generous layer of Traeger's Beef Rub. It hit the grill (set to 250°F) at 06:00 and I monitored the internal temperature to look out for the stall. I wrapped it in butcher paper after it had pushed through the stall, which was around 171°F - this was around 7 hours in and also gave it time to pick up some nice colour.
I didn't use a water pan at all during the cook.
Once wrapped, I monitored the internal temperature until 200°F and then checked for doneness with a probe. I ignored what the temperature probe was saying and simply went by feel. It was still feeling tough in areas so I left it and kept checking every 30-40 minutes. Around 4 hours after wrapping, (207°F internal temperature) the probe was literally going in and out like butter and so I pulled it off and put it in a cool bag for 2 hours.
After 2 hours, I was super excited to slice into it. The texture was unreal - super soft all over and even really thick slices were tender and 'floppy'. I had previously read advice saying to use a probe to check for tenderness, but my issue before was that I was too worried about overcooking and so was unknowingly pulling my briskets off before they were really getting to that sweet spot.
Let me know if you have any questions!
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