Drip Tray Liners

[DVSCYCLES]

I went with a friend to Costco today looking for that foil. I found the place where it was all on display. They did not have the 18 inch width. Hmm, I couldn't see that from what I have seen from Costco. Went on looking, a couple of aisles over I spotted a pallet with, low and behold the 18 inch on it. I went up to customer service to see if I could get some or a price on it. Well being I am not a member I should have sent my friend, they told me to have him look it up on his app. He didn't have his password with him so that didn't work. But, they did inform me that, the product on that pallet was not for sale, it is for "store use" in their cooking area. Not sure what to think about that but, anyway..... my experience. I would like to have a subscription to the place they have some things I'd like to be some better deals on. We'll see.

The one's I get at Costco are a 2 pack of 150 sq ft rolls.

 

[simplemind]

I have been using the original drip tray for over three years. I find it much easier to place a cookie tray wrapped in heavy-duty aluminum foil under the cook. When necessary, I remove the foil and toss it in the garbage. I then wash the cookie tray, wrap it in a new sheet of foil and return it to the Traeger.

I have been having an issue with burning the bottom of a brisket. If I use your technique, that may mitigate the problem. Also thinking of using a hollow cookie sheet for even more even heating.

 

[RayClem]

I have been having an issue with burning the bottom of a brisket. If I use your technique, that may mitigate the problem. Also thinking of using a hollow cookie sheet for even more even heating.

In order to "burn" the bottom of your brisket, you have to have your cook temperature quite hot. Most people like to develop a bark on their brisket. Are you cooking your brisket on the top grate or bottom grate. If you cook on the top grate and keep the temperature below 300F, you should not have an issue with burning. Make sure you are using a 3rd party thermometer to measure your cook temperature. Never trust the temperature shown on the controller.

 

[mikeytee]

I just use the heavy duty wide foil. Kind of a pain to get the right length then place it properly, then fold over the front and back edges then the ends. You want it to be long enough on the ends to tuck all the way over and some underneath, but it certainly hasn't caused any issues in cooking, makes clean up fairly easy, and it's cheaper, and I'm all about cheap. After all, it's just a grease catcher.

 

[mikeytee]

In order to "burn" the bottom of your brisket, you have to have your cook temperature quite hot. Most people like to develop a bark on their brisket. Are you cooking your brisket on the top grate or bottom grate. If you cook on the top grate and keep the temperature below 300F, you should not have an issue with burning. Make sure you are using a 3rd party thermometer to measure your cook temperature. Never trust the temperature shown on the controller.

Right, lower and slower is better, I cook at 210 until it hits the stall, then wrap and put it in the oven. Really hot makes it very difficult to clean the grill too. And I rub olive oil all over the grill before every cook.