Ironwood 885 (First overnight cook)

[Maverick]

I’ve got a 15 lb butt ordered for Super Bowl. I plan on starting the cook at 7pm Saturday night.

2 questions.
1) if the low overnight temp will be around 37 and I plan on a smoking temp of 225 do I need to crank it up to compensate for the cooler overnight weather? If so an
2) I’ve read other post on here that state 1lb-3lb of pellets per hour. I’m trying to get a feel for if I will need to refill pellets early in the morning?

Thanks

 

[RemE]

It will compensate by itself for the low outside temps by burning more pellets, have a full hopper that night and probably will be down to 1/3 to 1/2 when you check in the morning

 

[Jim G]

I just completed one last Friday and it was -2.

I had no issues. I did lower the rack to the lowest setting. I used a wire rack and drip pan to make sure the grease did not freeze in the channels. Easier cleanup too

 

[bfletcher]

Good luck! I probably shouldn't add to what Reme and Jim have graciously shared but if this is a new venture you might consider setting an alarm for--I don't know--possibly 4 AM or so, depending on when you go to bed, just to take a peek and confirm all is well.

 

[Maverick]

All helpful replies. Thanks for the feedback.

It arrived today. Hoping to get it assembled and seasoned tomorrow and get at least one cook this weekend to get a feel for it prior to Super Bowl weekend.

 

[Timmy]

You will be fine, i did a cook on Thanksgiving . Overnight was 29f, didn't check the grill for 6 to 7 hrs. Pellets were fine. Grill is a Pro 780 with no cover.

For more smoke id start at 180f to 200f and let it run all night. Then turn temp up in the morning.

 

[JamesB]

For more smoke id start at 180f to 200f and let it run all night. Then turn temp up in the morning.

Ditto! That’s exactly what I would do.
Similar to Matt Pitmans “weekday brisket recipe”. I’d use Super Smoke also

 

[Slimpicker]

Cut that butt in half, get 25% more bark area and smoke ring meat, cook time a little faster, and much easier when it comes to pullin time.

I buy double 9lbers from Restaurant Depot, cut in half, leave the bone in one and have 4 cute little 4.5lb Butts, did 8 at a time for a 75 person picnic, bark is in almost every bite, and comments all day were "I've never had better"

 

[dkmoody]

I have done a couple overnights and use the Welding blanket from Harbor Freight for additional insulation during these cold months.

While it may seem simple to then wrap a brisket in that blanket to go into the cooler, don't. Welder's blankets are not really machine washable without reducing their fire proof nature according to a few sites. But it works really well at keeping the heat in.

I have a Traeger 620 and fold a 6x8' blanket in half.

 

[Slimpicker]

While it may seem simple to then wrap a brisket in that blanket to go into the cooler, don't. Welder's blankets are not really machine washable

You're supposed to use just junk TOWELS in the cooler... not a welder's blanket, if you fill the cooler with HOT water first, let it sit for 30 minutes, dump out and add meat... this works GREAT and keeps meat hot for hours and hours

 

[dkmoody]

You're supposed to use just junk TOWELS in the cooler... not a welder's blanket, if you fill the cooler with HOT water first, let it sit for 30 minutes, dump out and add meat... this works GREAT and keeps meat hot for hours and hours

I agree.

I didn't want someone to make any assumptions

 

[Maverick]

It will compensate by itself for the low outside temps by burning more pellets, have a full hopper that night and probably will be down to 1/3 to 1/2 when you check in the morning

Figure I’d reach out since I see you’re a moderator. Yesterday I did the 3-2-1 ribs method using the Traeger app. I’m going to jot down what I did for you to critique if you don’t mind. Pretty underwhelming first experience.
1) Took Out of fridge an hour before cook. Took off the silver skin, rubbed w mustard and seasoned w meat church rubs.
2) 180 for 3 hours
3) Wrapped, added brown sugar, honey and butter.
4) 225 for 2 hours
5) Unwrapped, sauced and put back on smoker
6) 225 for 1 hour

it came out tough and sauce never tightened. Flavor was good but fell short of expectations by a long shot. I didn’t attach my igrill ambient probe to the grill rack to monitor the internal temp of the smoker bc I’m assuming for what the 885 cost the temp reported out to the display and app would be accurate. But thinking about it today I thought possibly it wasn’t cooking at the appropriate temperature.

Any feedback at all is appreciated. Thanks in advance.

 

[John S.]

Looks like you did it right...
notes...
3 hrs at 180 IT 160-165
hickory SS
wrap in foil pouch 2hrs meat side down. IT 195
coat with Que sauce meat side up 30-60 min
rest for 10-15
I use a FireBoard to get the IT’s

 

[JamesB]

Looks like you did it right...
notes...
3 hrs at 180 IT 160-165
hickory SS
wrap in foil pouch 2hrs meat side down. IT 195
coat with Que sauce meat side up 30-60 min
rest for 10-15
I use a FireBoard to get the IT’s

He doesn’t say what his IT’s are, so really no way of knowing what went wrong.
Personally, I don’t like 3-2-1 ribs, because they are usually fall off the bone (over cooked). Sounds like his were undercooked

 

[RemE]

I had the same issue with my first ribs as well, they were tough, under cooked. I too invested in a Fireboard with competition needle probes that go between the ribs nicely.

I'm also disappointed that I paid $$$ for the Timberline and expected precise temp reporting, it's a hard fail in that area. The grill is rock solid physically, and very stable holding a set temperature BUT, something like a Fireboard is needed to cook with confidence.

The experienced guys can cook by feel, flex the ribs, poke a steak and know when to pull, wrap, mop etc. For me as I learn this, I rely on internal meat temps.

When my ribs failed I asked my ACE guys who sell and cook on the Traeger's. They told me to cook my ribs 4-3-2, which did work better.

I document every cook and keep running notes for each meat type and am mastering them slowly. Here's my rib notes;

3-2-1 Ribs! Feeds 4-6 [7hrs]
2-Racks, remove membrane.
1/3 Cup Mustard
¼ Cup Apple Juice
1TBSP Worcestershire
Mix in bowl, Rub on ribs.
Sprinkle Pork & Poultry Rub
190F SuperSmoke, meat up, 3.5hrs.
Pull Ribs, set in large foil, Meat Down,
Rub with Honey, then Dark Brown Sugar,
2 pats of butter, ½ Cup Apple Juice.
250F, Cook 2.5hrs.
Pull Ribs, remove foil,
Coat with Traeger 'Cue Sauce
225F Cook, meat up, until done 1hr.
Internal temp 185F

It's a journey! Keep us posted!