- Jun 22, 2017
- Reaction score
This thread just reminds me that I need a Traeger back in my life.
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So watching that I'm confused. It looks like he wrapped at 165 (which is when I wrap) and then he smoked it longer. He never says what temp he hit or how long he (might?) have cooked it after that, just that he wrapped at 165. Maybe he cooked it past 165?I was just watching that Guga guy and he said he does his brisket at 275. I think that's too hot by about 50 degrees. Then he said he's going for an internal of 165. I think that's way too underdone by about 35 degrees. Thoughts?
That happens frequently because they grade based on the ribeye muscle marbling between the 12 and 13 rib. The rest of the cow might have more, or less, marbling in other places.We bought some choice ribeyes at Costco last weekend because they were better marbled than the prime. Also, less than half the price...so why not?