Keeperovdeflame
Member
- Joined
- Jun 3, 2020
- Messages
- 32
- Media
- 12
- Reaction score
- 42
- Location
- Prescott, Az
- Grill
- Timberline 850
Hey, I need some help. I cook on a Timberline 850 and plan to cook a 17lb brisket for Christmas Day. I have cooked one brisket on my Trager so far and it turned out very good. However, I cooked it when the outside temps were in the 70's - 80's. When I planned to do a brisket for Christmas, I just thought about how good my 1st one had been and not about the temp difference. It will most likely be in the 20's over night and early morning. How will that affect my cook and are there any tricks or techniques that might help me.? I normally cook on a green egg, and am a moderator on the KamadoGuru forum so I understand cooking but not the Trager quite yet.