WOW, that kinda sucks but let us know what happens... the only solution would be to finish in regular ovens then???
What's for dinner tonight? Dinner ideas?
- Thread starter primeone
- Start date
Dcgunman
Active member
- Joined
- Jul 10, 2021
- Messages
- 336
- Media
- 11
- Reaction score
- 170
- Points
- 43
- Location
- California
- Grill
- Century 885
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.
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.
FireTechMike
Well-known member
- Joined
- May 14, 2021
- Messages
- 250
- Media
- 229
- Reaction score
- 709
- Points
- 93
- Location
- Alberta, Canada
- Grill
- Bronson 20
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.
- Joined
- Jun 17, 2019
- Messages
- 1,818
- Media
- 688
- Reaction score
- 3,117
- Points
- 113
- Location
- Austin, TX
- Grill
- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Sometimes it's just a quick Chicken Nugget time of meal. 
Smoking-n-CO
New member
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.
Attachments
Smoking-n-CO
New member
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.
Dcgunman
Active member
- Joined
- Jul 10, 2021
- Messages
- 336
- Media
- 11
- Reaction score
- 170
- Points
- 43
- Location
- California
- Grill
- Century 885
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?
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?
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.
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.
- Joined
- Jun 17, 2019
- Messages
- 1,818
- Media
- 688
- Reaction score
- 3,117
- Points
- 113
- Location
- Austin, TX
- Grill
- Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Prime Tri-Tip from H-E-B. Ahhh the good ol' days when this was $6.99/lb. This hunk of prime meat from my freezer only cost $21.00
Rubbed in EVOO and dusted with Kosmos SPG that I picked up at Buc-ee's last week.
Smoke bath at 220 till internal temp reached 125.
Finished off on the ol' gasser with GrillGrates.
Turned out AWESOME and SWMBO gave 2 thumbs up for the Kosmos SPG seasoning and my cook method.
Rubbed in EVOO and dusted with Kosmos SPG that I picked up at Buc-ee's last week.
Smoke bath at 220 till internal temp reached 125.
Finished off on the ol' gasser with GrillGrates.
Turned out AWESOME and SWMBO gave 2 thumbs up
for the Kosmos SPG seasoning and my cook method.
overnightbbqryan
Member
- Joined
- Aug 8, 2021
- Messages
- 54
- Media
- 58
- Reaction score
- 62
- Points
- 18
- Location
- Fort Myers, FL
- Grill
- Timberline 1300, Blackstone 36" Griddle
Looks great!
Out camping this week, gave the Bronson 20 a little workout last night . BBQ drumsticks, came out delish
To freakin hot for a campfire, so corn on the cob boiled on the Blackstone.
Supper was pretty dang good!
The Bronson was pretty much dead on temp.
We had A/C trouble in the camper, so the new InkBird was monitoring temps in the camper.
Supposed to cool a little today and more tomorrow. Yeah!
To freakin hot for a campfire, so corn on the cob boiled on the Blackstone.
Supper was pretty dang good!
The Bronson was pretty much dead on temp.
Supposed to cool a little today and more tomorrow. Yeah!
Not 1 but 2 breakfast fattys on the Bronson 20 for supper…….yummmm
Last edited:
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.
7 lb pork butt, started at 7:30 am on the Bronson 20. Going NO wrap all the way!
Pulled pork tonight for supper…..yum!
More to come, stay tuned!
More to come, stay tuned!
Traeger Forum Favs 👍
Traeger Photos
Traeger Photos
