Planning to smoke a 12lb brisket tomorrow starting around 6am. Got my Traeger all cleaned out, picked up some oak pellets, and I'm trimming the fat cap tonight. This is my third time doing this so I'm feeling pretty confident but always open to suggestions. Anyone else doing low and slow this weekend?
6am start is perfect timing. You'll be done by dinner time and the house will smell incredible. My wife actually requested I smoke brisket more often after the first time I did it.
What rub are you using? I've been doing a simple salt, pepper, garlic powder combo and it slaps every time. The Traeger is honestly the easiest way to smoke - just set it and forget it.
This is the kind of weekend dad mission I respect. There's something about putting in the work on a brisket that just feels good. Make sure you've got the right thermometer so you don't have to guess.
Get your temps right on that first hour, then basically just let it ride. Low and slow is your friend. And don't mess with it too much, people always want to open that door too early.
12 lbs is the sweet spot. Keep some foil ready in case the bark gets too dark toward the end. What wood are you using?
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12lb is solid. I'd say stick with the 225-250 range, let it ride for about 12-14 hours, and don't mess with it too much. The biggest mistake I see is people opening that thing every 30 minutes. Wrap it in foil when it hits the stall and you'll be golden.