ALL-NIGHTER

BigOlDOg

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Columbia, SC
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Ironwood 885
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!
 

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

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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.
 

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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
 
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.
 

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