ALL-NIGHTER

[BigOlDOg]

Settling in for a long one on this 17#er with the ol i885er LoL. Oh how I remember that actually being the case before the traeger!

smokem if you got them boys!

 

[bfletcher]

Good luck, OlDog!

 

[isaiahfranco]

Good luck! We just did an overnighter that ended yesterday. What cooking temps are you going with? I did a 16 pound full packer at 180 with super smoke and it took 15 hours to hit 165. Next time I'll do 225 before I wrap.

 

[dsmero]

God speed!

I'm doing a 16# Snake River now. On hour 8 and will be ready to rest soon. Hot and fast (thats what she said) - 275 all the way and wrapped with butcher paper at 165 and aiming for 205 to finish.

 

[BigOlDOg]

Good luck! We just did an overnighter that ended yesterday. What cooking temps are you going with? I did a 16 pound full packer at 180 with super smoke and it took 15 hours to hit 165. Next time I'll do 225 before I wrap.

Call me crazy but I like trying different things. I think I’m going to step this through a few temp increases. 180* for 3hrs, 200* for 2hrs then 225* the rest of the way. Gonna keep her in super smoke and unwrapped. Probably start spritzing every hour once we hit 225*. I really like the bark I got off my butt last weekend unwrapped so going for that again. I could’ve gone 225* all the way but feel like I get a little more smoke 180*.

God speed!

I'm doing a 16# Snake River now. On hour 8 and will be ready to rest soon. Hot and fast (thats what she said) - 275 all the way and wrapped with butcher paper at 165 and aiming for 205 to finish.

When I cook on sticks I’m with you 100% 265-275* wrapping it up 165*. This traeger though I slow it down and really pump as much smoke as I can lol! I’ve done one when I first got it like that (265*) and just seemed lacking that smoke flavor IMO.

 

[BigOlDOg]

I’m usually a S&P guy but went with brisket magic for this girl.

 

[dsmero]

I’m usually a S&P guy but went with brisket magic for this girl.

Oh man that looks great! Let's see some finished photos. I just dropped mine in the Yeti in a towel for 2 hours of resting - just in time for dinner. That's the beauty of these Traegers, you can easily experiment and change temps on the fly and not even be home to do so. I think next brisket I'll do a combo of low and slow and when wrapped crank it up.

Here she is when I first put it on at 8am. Holy Cow and Holy Gospel fat side up. I used a smoke tube to give me additional smoke since I was running hot.

 

[BigOlDOg]

Oh man that looks great! Let's see some finished photos. I just dropped mine in the Yeti in a towel for 2 hours of resting - just in time for dinner. That's the beauty of these Traegers, you can easily experiment and change temps on the fly and not even be home to do so. I think next brisket I'll do a combo of low and slow and when wrapped crank it up.

Here she is when I first put it on at 8am. Holy Cow and Holy Gospel fat side up. I used a smoke tube to give me additional smoke since I was running hot.

will do I see the tube. I’ve got one myself

 

[BigOlDOg]

20 hours into this and we’ve pulled a tender brisket just a few moments ago. No wrap the whole cook but before we laid her to rest we wrapped her up tight. Check back in once we split her open.