Pellet smoker
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A lot of folks online also swear by the overnight method. Such as putting on a brisket at 10pm so it cooks for 12 hours or so, then in the morning, wrap it, increase temps to 225, and so forth. But then a lot of folks online say it's risky to cook (smoke) overnight unless of course the smoker is away from the house, which I can see if there's a flare up from fat or something. I guess the moral of the story is there are a lot of folks online.
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Traeger makes a good cooker so I think you’re ok there. I do recommend you start with shorter cooks. Pork loin or tenderloin, chicken, tri tip, rack of lamb smoked is incredible. Get a good probe unit so you can gauge both the temp in the chamber and in the meat accurately. I have had great luck with my Inkbird unit but do not recommend ThermPro stuff.
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I’ve had mixed results with my Chef IQ wireless system. I’ve taken to using it strictly for actual temps and ignoring the timing recommendations and alerts it offers.
As for the overnight cook, of course you should have overnight cooks! But you’re missing something… You should also be monitoring the cook overnight… With a beer in hand and a couple of buddies over to help. You also will use the regular grill for quick snacks…
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The problem with pellet grills and overnight cooks is the pellet auger can get jammed up then you have no fuel. That's why I suggest shorter smokes until you get used to the Traeger and see how this particular one runs. Honestly, a brisket is great once you get it right, but you will make several to many bad to mediocre ones before you unravel the mystery. Each brisket you buy will be different. Plus it is a LOT of very unhealthy meat even for a family of five. On the other hand, bad smoked brisket still makes very good chili. If you do it in a pan, do save the juices. They also make chili something very, very special.
One thing you must not fall for is the idea that finishing a cook in the oven is somehow cheating. After a few hours your meat isn't going to take on any more smoke flavor so all you are providing is heat. An oven is just as good as a smoker for that. You might smoke a brisket for four or five hours then wrap it and move it to a low oven - maybe 200 - for the rest of the night.
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traeger here
i wake up at 5, smoke for about 6 hours, wrap another 6, and then rest two hours. dinner at 7 pm
but its not a whole brisket. about 2.5 kg, thats just 5 1/2 pounds. (the thick part) -
traeger here
i wake up at 5, smoke for about 6 hours, wrap another 6, and then rest two hours. dinner at 7 pm
but its not a whole brisket. about 2.5 kg, thats just 5 1/2 pounds. (the thick part)@bachophile said in Pellet smoker:
traeger here
i wake up at 5, smoke for about 6 hours, wrap another 6, and then rest two hours. dinner at 7 pm
but its not a whole brisket. about 2.5 kg, thats just 5 1/2 pounds. (the thick part)om nom... sounds great
