Help! Traeger Pro 780 Electric Wood Pellet Grill and Smoker Temperature

[FrankTroy]

I just finished smoking a brisket on my Traeger 780, and it cooked much faster than expected based on all the directions I followed. This has been a recurring issue with everything I smoke: the meat reaches the internal temperature much quicker than it should, even though I set the smoker temperature according to the recipe and monitor the timer closely.

I usually rely on the Traeger wired thermometer and track the temperatures using the app on my phone.

Does anyone have suggestions on how I can verify if my grill is working correctly?

 

[midwest]

Couple things. Every cut of meat will take different times. You can put 2 8 pound butts side by side and do everything the same and one could takes hours longer than the next. I get cows butchered and when cooking the briskets I plan on a 4-6 hour window. If the take longer I’m fine, if not they get a good rest which never hurts. Usually a each brisket from the same cow are about the same but they never cook the same rate.
The second part of the equation is that the stock probes that come with most grillls today are junk. The ones on my 780 pro are pretty close when I’m under 350 but over that, the other I go the further they are off. I know it sucks but investing in a good set of aftermarket probes is the best bet. Fireboard is one of the better ones but are expensive. I chose to go with INKBIRD. They don’t do everything the fire board does but they do what I need. I also have a a thermopen which is a great instant read. I have les then $200 in both and the first time your ruin an expensive cut of meat you’ll realize it’s worth it.

 

[Rusty94582]

I just finished smoking a brisket on my Traeger 780, and it cooked much faster than expected based on all the directions I followed. This has been a recurring issue with everything I smoke: the meat reaches the internal temperature much quicker than it should, even though I set the smoker temperature according to the recipe and monitor the timer closely.

I usually rely on the Traeger wired thermometer and track the temperatures using the app on my phone.

Does anyone have suggestions on how I can verify if my grill is working correctly?

Hi @FrankTroy Yes sometimes things are too fast, but that's better than too slow if you have people waiting on you for dinner. If you're doing a brisket or large meat the good news, you can keep it warm for a long time after the cook. Get an ice chest and put the finished meat in there, and cover with towels. You can keep a brisket in there for hours and when ready it comes out perfect! I did it with ribs once that were done way too early, also fine in the ice chest for several hours. One trick I suggest, if you have a brisket up to say 200 degrees, let it cool a bit to 180 before putting in the chest because at 200 it will keep cooking in the ice chest.