Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

New guy with a small Traeger

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • jhirschauer
    Former Member
    • Nov 2016
    • 2

    New guy with a small Traeger

    Hello all
    I am about as newby as a person can be.Was given a small Traeger for fathers day and to date have done baby back ribs and two briskets. The ribs turned out good but the briskets not so much.
    I found this web-site and tried cooking a 4 lb flat brisket after buying a digital thermometer. Unfortunately, I wasn't paying close enough attention and the internal temp rose to 211 degrees.The brisket was terrible and tough.
    I next replaced the Traeger non-digital controller with a digital controller.
    The next time I tried cooking a brisket the smoker temp was set at 225 and I cooked the meat to an internal temp of 202. The brisket was USDA choice and about 4 and one half pounds.I wrapped it in foil at 160 degrees. It took about 7 hours to cook.
    The results were much better but still not great.
    I am now wondering whether I should lower the cooking temp to 195 so that it would likely take much longer (12 hours?) to cook.
    What say the experts?
  • CaptainMike
    Club Member
    • Nov 2015
    • 2477
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #2
    Howdy jhirschauer from an old guy with a large Traeger! I went through the same evolution with my cooks until I started using the Thermoworks Smoke digital thermometer. It really dials it in for me and gives greater control. I also use the Traeger insulating blanket for cold weather with equally good results. Low and slow is the way to go. I'm sitting on a 10lb pork butt that's been on for 11hrs now. It hit the stall at 180° and I am wondering when we'll eat! You've come to the right place for great advice and conversation. Welcome!
    Last edited by CaptainMike; November 13, 2016, 07:56 PM.

    Comment

    • LA Pork Butt
      Charter Member
      • Dec 2014
      • 5360
      • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

      #3
      Welcome to the Pit! I wouldn't lower the cooking temperature below 225. You might try cooking to prob tender - a prob going into soft butter. The flat is lean and will be dry. Don't slide it until you are ready to serve. Also, let it rest in a faux cambro for at least an hour before serving. The point will be more moist, and I like the flavor better. Practice may not make perfect, but it will make you a better cook. Keep cooking.

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 15005
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        Welcome to The Pit jhirschauer! Thanks for joining up with us, we appreciate your support.

        Great job experimenting and figuring it all out. It may just be the fact that you're smoking brisket flats- even high grade flats are inherently dry and sometimes they're just slightly underwhelming even if you did everything right. Make sure to leave a fat cap on one side, averaging anywhere from 1/8" to 1/4" thick is common. Then when you slice it it'll have that thin layer of fat on the edge of each slice. I too would suggest that you let it hold in a faux cambro for 1-3hrs after it gets to the 200ish range. This will allow the meat to cease cooking (rising in temp) but instead slowly wane the temp over hours and keep softening the fat & collagen, making it more tender and seemingly more juicy. If you ever get a chance to cook a whole packer brisket, or even just a brisket point, you'll likely see what we mean saying the flat is just a drier hunk of meat.

        Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

        Also, it's very important that you:
        1. Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
        2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner (we’d hate to have to pick another person because you don’t answer us)!


        Hope to hear & see more from you!

        Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10597
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X2
            Blackstone 36" Outdoor Griddle 4-Burner

            Broil King Keg
            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            BBQ Dragon
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #5
          Time in the smoker isn't the most important factor. Its more about getting the meat to those "melting temps" 190's to 200 F, Uniformly through out the meat. How ever, this usually it takes time to get there but making it lower and slower is not your solution here. If fact, it can make your food sooty and bitter.

          Your best option is buying a Whole Prime Brisket. (Whole Packer) The difference in quality, flavor and moisture between Choice and Prime is significant. Costco and Sams are great places to find these. If you have a membership.

          As others mentioned, let it rest for at least 2 hours in the cooler. Wrap it in foil, then a towel, then throw it in a iceless cooler. (Faux Cambro)

          This makes me wanna go out and get one going!

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 6192
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            #6
            Welcome to the Pit! I wouldn't cook at a temp lower than 225. Instead, focus on great bark followed by probe tenderness regardless of final IT.

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9709
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #7
              Welcome jhirschauer

              Comment

              • fuzzydaddy
                Charter Member
                • Nov 2014
                • 4958
                • Winchester TN
                • Hardware
                  Slow 'N Sear Deluxe Kamado.
                  Slow 'N Sear Kettle Grill.
                  Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                  Weber Chimney starters (regular and half).
                  Joule.
                  GrillGrates, GrateGriddles.
                  Maverick XR-50 [my favorite].
                  ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                  Consumables / Favorites
                  KBB (short cooks), Weber (long cooks)
                  Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
                  SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                  MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

                #8
                Welcome aboard jhirschauer!

                Comment

                • Shane Rakow
                  Club Member
                  • Oct 2016
                  • 568
                  • Nebraska
                  • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
                    Weber-22" Kettle w/SnS Plus (2002)
                    Brinkman Bullet Smoker (super old)
                    Little Chief (really, really old)
                    Kenmore Propane 4-burner w/Searing Station (2015)
                    Burn Pit (1992)
                    ThermoWorks Smoke (2016)
                    ThermoWorks Thermapen (old, waiting to win a new one)

                    Favorite Dog Breed: German Shorthair Pointer
                    Favorite Car: The ones that start
                    Favorite Month: October
                    Favorite Steak: Ribeye, rare, and reverse seared

                  #9
                  You say that the smoker temp was set at 225F with the new digital. Was this verified by your digital probe as well? I do own a Traeger, and the digital can be off as much as 2F to 50F, depending on the cleanliness of your smoker and outside ambient temps. I wouldn't even worry about the setting on the smoker, rely on your probe.

                  Welcome to the group, Jhirschauer!

                  Comment

                  • jhirschauer
                    Former Member
                    • Nov 2016
                    • 2

                    #10
                    Thanks for the responses.
                    ​​​​​​To answer Shane, yes I replaced the Traeger analogue controller with the first generation digital controller and that controller was set to 225.The temps do fluctuate in the smoker at first but then tend to stabilize.
                    I also had a digital probe in the meat for the entire cooking time.
                    I guess I had the idea from reading this website that using this technique (precise control of the smoker temp together with precise digital monitoring of the brisket core) that the brisket should be perfectly cooked.
                    It seems though that there is,in addition to the temperature, a time element involved.
                    For example, should I cook to 160 degrees?or, say, 190 degrees and then try to hold that temp for several (2,3,4?) hours or, like others suggest "stick a fork in it" to test for "doneness"?

                    Comment

                    • Shane Rakow
                      Club Member
                      • Oct 2016
                      • 568
                      • Nebraska
                      • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
                        Weber-22" Kettle w/SnS Plus (2002)
                        Brinkman Bullet Smoker (super old)
                        Little Chief (really, really old)
                        Kenmore Propane 4-burner w/Searing Station (2015)
                        Burn Pit (1992)
                        ThermoWorks Smoke (2016)
                        ThermoWorks Thermapen (old, waiting to win a new one)

                        Favorite Dog Breed: German Shorthair Pointer
                        Favorite Car: The ones that start
                        Favorite Month: October
                        Favorite Steak: Ribeye, rare, and reverse seared

                      #11
                      The probe I am referring to, is your separate digital probe inside the smoker, not the meat probe. The actual digital controller you added on to replace the analog controller may be off. Depending on conditions, I can have my digital controller set to 225F on my Traeger, and the digital display will say it is 225F, but it will still be running an actual smoker temp of 200F or lower.

                      Comment

                      • Danjohnston949
                        Former Member
                        • Dec 2014
                        • 4419
                        • 1410 9th. St. N, Fargo ND

                        #12
                        jhirschauer, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"
                        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

                        Comment

                        • Dale Case
                          Club Member
                          • Oct 2016
                          • 162
                          • California
                          • BGE
                            Cheap rusted out offset smoker (Now RIP)
                            Baby Weber kettle (Beach Baby)
                            Lava rock pile with a metal grate (Pele's Fire)
                            KBQ C-60/SS (Miss Fancy Pants)

                            Maverick ET-732 thermometer

                          #13
                          Welcome to the pit J !! Like others said, use a probe for both the meat as well as grate temp. The Maverick 732 is an example, it has 2 probes, one for meat the other for grate temp (run it a few inches from meat right on the grate. Dial in your temp (225) according to the independent probe instead of the digital temp controller on the unit. Have fun !!

                          Comment

                          Announcement

                          Collapse

                          Meat-Up in Memphis 2021

                          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                          Click here for details. (https://amazingribs.com/memphis)
                          See more
                          See less
                          Working...
                          X
                          Meat-Up in Memphis

                          Placeholder

                          Spotlight

                          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use our links when you buy things

                          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                          https://tinyurl.com/amazingribs

                           


                          If you have a Weber Kettle, you need the Slow 'N' Sear

                          Placeholder

                          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                          Click here for our article on this breakthrough tool


                          The Good-One Is A Superb Grill And A Superb Smoker All In One

                          Placeholder

                          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                          Click here to read our complete review


                          Griddle And Deep Fryer In One

                          Placeholder

                          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                          Click here to read our detailed review and to order


                          The Pit Barrel Cooker May Be Too Easy

                          Placeholder

                          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                          Click here to read our detailed review and the raves from people who own them


                          The Undisputed Champion!

                          Placeholder

                          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                          Click here to read our comprehensive Platinum Medal review


                          Grilla Pellet Smoker proves good things come in small packages

                          Placeholder

                          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                          Click here for our review on this unique smoker


                          Delta by Nuke,
                          Stylish and Affordable
                          Gaucho Grill

                          Placeholder

                          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                          Click here to read our complete review


                          Genesis II E-335 
                          A Versatile Gasser That Does It All!

                          Placeholder

                          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                          Click here to read our complete review


                          GrillGrates Take Gas Grills To The Infrared Zone

                          Placeholder

                          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                          Click here for more about what makes these grates so special


                          Is This Superb Charcoal Grill A Kamado Killer?

                          Placeholder

                          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                          Click here to read our detailed review of the PK 360

                          Click here to order directly and get an exclusive AmazingRibs.com deal


                          Our Favorite Backyard Smoker

                          Placeholder

                          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                          Click here for our review of this superb smoker


                          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                          Placeholder

                          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                          Click here to read our detailed review


                          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                          Placeholder

                          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                          Click here to read our complete review


                          Track Up To Six Temperatures At Once

                          Placeholder

                          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                          Click here for our review of this unique device


                          The Cool Kettle With The Hinged Hood We Always Wanted

                          Placeholder

                          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                          Click here for more about what makes this grill special


                          Finally, A Great Portable Pellet Smoker

                          Placeholder

                          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                          Click here to read our detailed review and to order