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.
Smoked my first Tri Tip’s yesterday. Not a bad session at all.
Put on my 885 grill at 1130am at 225deg. 3 probes inside taking grill temps and 1ea probe in Tip’s. Also my first time using my new smoke tube. So I was getting good temp reading throughout my grill this time. Before, the left side was 20-30 higher while middle and right were on target. Left the house to one of my local breweries for a pint. Monitoring my IB app and T app (grill temp vs IB temp). According to my IB meat probes the internal temp was getting close to my target of 130. So I grabbed a 4pk to go and headed home to find the int temp was at 125. Perfect timing. But the entire grill time took a little over 3hrs. I was expecting 4-5hrs. Internal temps hit at 130 and 135. Pulled them and sit it aside another 30 minutes before cutting. Both came out . Med rare & med.
I finished in the oven. It was on the smoker from 4:30a to 4:30pm, then the flame out/fire. Put into the oven from 5pm to 10pm. It was a late dinner, but in the end it tasted pretty good.
First time cooking a brisket ever, best thing I’ve made on the traeger yet but next time I need to go a little bit heavier on the seasoning. Went in at 3:45am off at 3:00pm with a 2-hour rest in the cooler.
We don’t have HEB in Colorado. I did traeger beef rub with salt and pepper. But I’ll see if I can mail order some of the HEB. I wish the local ace had the kosmos-q seasoning in-stock they were all out.
Apologies in advance for posting this photo here.
I pulled this out of the freezer for tomorrow. Can this be saved on the T grill? The seasoning is okay, but when I grill it on the gas grill the meat is usually tough. If I were to slow smoke this would it come out more tender? It should take long as it’s thin. Or should I just pull out my little Weber charcoal grill?
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
You could also vacuum pack and hot water cook it (or Sous Vide)
in any case I'd keep it sealed, if in T, then aluminum pan and foil, you won't be lookin for any 'smoke' flavor, that would probably dry it out.
Left over brisket made into fajitas for lunch today along with a few burgers fixed on the Blackstone griddle. I’ve never had fajitas on a camp trip, really good.