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      02-18-2020, 10:32 AM   #1155
KenB925
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Quote:
Originally Posted by polychromatic View Post
Aha, I see the difference, I smoke (Traeger pellet grill) almost all of my meat. The brisket comes out nice, firm but extremely tender. It’s a 12 hr. process though so you need to schedule apprpriately. If I do pork ribs, I use the 3-2-1 process, and they can be too soft, depending on the amount of liquid you use in the 2 hr. wrap stage. Just a couple of tbs liquid per rack is plenty. I’m getting hangry!
When I smoke I almost always use a Treager also.

With brisket (or any very long cook) I was disappointed with the results, ribs were always good.

I found that my treagers (I have two, so a little bit of a sample size), run way hotter then what the setting tells you, which makes sense. The probe is way off on the side, and the body of the cooker is not insulated. I have to set it at 185 for it to actually run close to 225 where the food is. Something worth checking.

I also don't rely on time for much of anything, except for reminders to check the temperature of the food and the 'environment' that the food is in.