A little late for the 4th party pics. Here’s an over night cook I did on my easy bake oven. Let’s see you stick burners get 8 hours of sleep while cooking!
1130pm-10am @200. Bump to 257 wrapped brisket at @175 with butcher paper, and put pork in foil pan and foil cover @185. Brisket pulled at @197(probe tender) pork pulled @205(probe tender). Both rested for about 4 hours. Brisket 18hours, pork 18.5. I’m surprised both finished so close together.
by muscle_thumbs
13 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Lmao. From a stick burner.
I don’t when I use my offset. When I use my traeger I get about 3 hours.
First time I did a brisket on my Pro 22 I stayed up throughout the night. It was Halloween weekend and it got cold that night so I had mine in the garage. I cracked the door and when it got too chilly in the garage I’d come inside, but I’d set a timer on my phone every hour to an hour and a half to go spray it.
You could nap theoretically an hr or two at a time if you are a seasoned pit master.
I love being able to just set it and sleep, especially knowing I’m not going to wake up to some temp disaster. I haven’t managed a full 8 hours on my old Weber kettle setups, definitely some midnight tending with those stick burners lol.
Do you find much of a difference in the bark or smoke ring vs traditional wood? Or at this point, is convenience just too good to pass up?
4hrs has been my record but did not hit my REM cycle…
With a pellet grill and a wireless thermometer that I can set to alarm at any temp I want, I just go to sleep after putting it on and wake up when it’s time to check if it’s done.
I put in pork shoulder or brisket in my 780 pro at 9-10pm and leave the temp at 200-205 that way I know it won’t be over temp.
Then I sleep for 8 hours and check it in the morning. Typically have to bump up the temp in the morning. Haven’t screwed one up yet!
Sometimes I’ll check the temp on my phone if I wake up to use the bathroom.
I can set my slow and sear up in the weber and it would go 8 plus hours
When I’m doing overnight butts I usually go about 6 hours.
With my old Jr I couldn’t go 3 hours because of its tiny hopper. The BBQ75 will run forever. I can sleep comfortsbly.
I’ve done a complete brisket over 18+ hours without even looking at my Traeger in person. Monitor it via probe and the App. Turn it to keep warm when the brisket hits 198… done.