What's for dinner tonight? Dinner ideas?

[Timmy]

Ribeye chops Smoked on the Bronson 20 until IT was 120f then reverse seared on the gasser to IT 145f for lunch.

No pics on the plate, everyone was starving! And they disappeared!

 

[Timmy]

Yes cobbler AGAIN! Just yum!
Here is the process.

 

[Timmy]

Skinless turkey breast temped at 170f+ with the MK4. Resting in cooler till dinner.

 

[Cabbage Head]

Corn Cob Smoked Pork Butt

Chopped up some dried corn cobs today from local farmer and done 50/50 pellets and cobs in smoke tube. Loaded up 2 of them when one dies will throw in the other one. Smoking at 215 degrees using UTZ Honey Bbq. Pellets are Bear Mountain Hickory.

https://utzworks.com/

Sat Aug 7 - Corn Cob Smoked Pork Butt

Auto-created historical session

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[FireTechMike]

Disaster!! After 12 hours of smoking the brisket on the smoke setting. I checked the Traeger and it was showing error “LEr”. Foolishly I re-lit it and this is the result. I assume the fire pot had too much ash and shut down.
the brisket is now finishing in the oven. 4:30am to hopefully 8pm.

 

[FireTechMike]

Disaster!! After 12 hours of smoking the brisket on the smoke setting. I checked the Traeger and it was showing error “LEr”. Foolishly I re-lit it and this is the result. I assume the fire pot had too much ash and shut down.
the brisket is now finishing in the oven. 4:30am to hopefully 8pm.
View attachment 6787

I think it should have a nice smoke ring and some smoky flavour. Haha. A good learning experience.
I cooled it and cleaned it all out. The Mac n cheese will go on it hopefully soon.

 

[Murphy's Law]

What was the IT when you put it in the oven? Many people smoke a brisket 3 or 4 hours and wrap in foil to finish in the oven.

 

[Slimpicker]

Disaster!! After 12 hours of smoking the brisket on the smoke setting. I checked the Traeger and it was showing error “LEr”. Foolishly I re-lit it and this is the result. I assume the fire pot had too much ash and shut down.
the brisket is now finishing in the oven. 4:30am to hopefully 8pm.
View attachment 6787

This has happened before a couple times...
People need to know, if your cook is interrupted by any fail or error with the grill, NEVER RE-START without totally cleaning the grill out as fast as you can and then do a complete restart.
Fire Pot must be inspected and cleaned out.
Put your meat in your indoor oven or where ever it takes, but DO NOT PANIC.
Obviously do not vacuum hot coals but you must get your grill back to a SAFE start state before cooking anymore.

 

[Slimpicker]

10 lb packer brisket goin overnight, fat side up. Of course HEB brisket rub. Bear mountain bold in the hopper and in the tube. View attachment 6761View attachment 6762View attachment 6763View attachment 6764
More to come tomorrow.

FireBoard feed…
Fri Aug 6 Overnight 10lb packer brisket
https://share.fireboard.io/44D624

I WANT BRISKET PICS PLEASE!!!!

 

[FireTechMike]

What was the IT when you put it in the oven? Many people smoke a brisket 3 or 4 hours and wrap in foil to finish in the oven.

I wrapped it at 165 but when I checked it an hour and a half later, the error code had happened and it had cooled to 160. That’s when I put it in the oven.

 

[FireTechMike]

This has happened before a couple times...
People need to know, if your cook is interrupted by any fail or error with the grill, NEVER RE-START without totally cleaning the grill out as fast as you can and then do a complete restart.
Fire Pot must be inspected and cleaned out.
Put your meat in your indoor oven or where ever it takes, but DO NOT PANIC.
Obviously do not vacuum hot coals but you must get your grill back to a SAFE start state before cooking anymore.

I vacuum it out after every cook. I think the 12 hours made too much ash for the little Bronson 20. I will now clean it out before a re-start after an error from now on.

 

[Timmy]

Brisket

Turkey breast smoke ring

 

[Slimpicker]

I vacuum it out after every cook. I think the 12 hours made too much ash for the little Bronson 20. I will now clean it out before a re-start after an error from now on.

Well Mike, I would think a Bronson should be able to go 12 hrs without causing this... What say you Timmy???

 

[Timmy]

Well Mike, I would think a Bronson should be able to go 12 hrs without causing this... What say you Timmy???

I would say no, maybe 6 to 8 hrs. I think 10hrs would be pushing it. Since the grill chamber is smaller, ash accumulates faster with less place to disperse it. So it “plugs” up faster causing a flame out. That being said this week out camping I am going to do a 6lb pork but so I will put it to the test.

 

[overnightbbqryan]

Made a Tri tip reverse seared with homemade chimichurri sauce and I used Hardcore Carnivore black rub. Smoked at 225° deg until internal was about 104°. Then turned the Traeger to 500° and seared until 124° internal. Rested 10min.