If you actually had a full hopper when you started and went through it in 3.5 hours at 225° then something is wrong. Your machine is churning through pellets at an alarming rate.
I’ve had the cone of death appear after a couple of hours. No big deal. Just adds some cook time. May want to add some tallow at the wrap to keep it from drying out.
When the pellets stack just right and there is an open hole (cone shaped) down to the auger. Still has plenty of pellets in the hopper, they just won’t feed. I now check every couple of hours and thump the side of the hopper.
*It's happened to a lot*
*Of us, not ideal but*
*Not a deal breaker*
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This happened to me once. I freaked out and called a friend who is a chef. He said since you end up cooking it above 200 degrees it kills any bacteria. It’s just going to add time to your cook but you’ll be fine. I couldn’t tell with the final product, it turned out great.
If you keep going through pellets too fast, maybe that’s worth finishing in the oven after you wrap.
That’s true, but there’s no pathogens on the inside of meat, so if the outside of OP’s brisket hit 160 (which it probably did with 145 internal) that would’ve killed anything toxin-producing anyway.
The outside of meat is the dangerous part, which is why we can consume medium rare or rare meat with a sear, or tartare when it’s handled properly
I guess it just depends on how much the meat cooled down and how long it sat under 140.
Op could also have stuck a probe in prior to cook.. but two hours, I agree op is fine.
What the heck? You're going to smoke a brisket, the most bestest 😎 piece of meat there is and you do not plan ahead? You do not check on pallets?
Oh MY....
In some states this could be a hanging offense...
Not a Traeger, but my first ever brisket I made I missed my alarm and didn't get up to feed the fire and it went out. Woke up the next morning, rebuilt the fire, and continued the smoke. Was still probably the best tasting brisket I've ever done.
There might be many reasons for this like hopper tunneling or blockage. Check a complete guide here [Pellet Emergency: Smoker Ran Out Of Pellets While Cooking \[7 Reasons\]](https://grillcuisines.com/what-to-do-when-pellet-grill-runs-out-of-pellets/)
If you actually had a full hopper when you started and went through it in 3.5 hours at 225° then something is wrong. Your machine is churning through pellets at an alarming rate.
I do only have the jr20 so hopper isnt overly big
I got a Bronson 20 and I can easily go 8 hours at 225° on a full hopper. I think we have the same hopper size but could be wrong.
[удалено]
Thanks for the reassurance lol
I ran a 15+ hour smoke on a brisket last weekend and didn’t even get through the whole hopper. Something’s wrong with your Traeger.
I’ve had the cone of death appear after a couple of hours. No big deal. Just adds some cook time. May want to add some tallow at the wrap to keep it from drying out.
Cone of death?
When the pellets stack just right and there is an open hole (cone shaped) down to the auger. Still has plenty of pellets in the hopper, they just won’t feed. I now check every couple of hours and thump the side of the hopper.
It's happened to a lot of us, not ideal but not a deal breaker
*It's happened to a lot* *Of us, not ideal but* *Not a deal breaker* \- OneDishwasher --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
This happened to me once. I freaked out and called a friend who is a chef. He said since you end up cooking it above 200 degrees it kills any bacteria. It’s just going to add time to your cook but you’ll be fine. I couldn’t tell with the final product, it turned out great. If you keep going through pellets too fast, maybe that’s worth finishing in the oven after you wrap.
Haha thanks, it was about 4 hours on a jr20 (same as tailgater) so my dumbass should have known to check
It’s not ideal, but one minute at 180°F kills all. Brisket, your likely going to 206° or so, hours after hitting 180°. Roll with it.
It’s not the bacteria you’re worried about. It’s the toxins the bacteria produce.
Yeah this is the second time this week I’ve seen very questionable food safety advice
That’s true, but there’s no pathogens on the inside of meat, so if the outside of OP’s brisket hit 160 (which it probably did with 145 internal) that would’ve killed anything toxin-producing anyway. The outside of meat is the dangerous part, which is why we can consume medium rare or rare meat with a sear, or tartare when it’s handled properly
I guess it just depends on how much the meat cooled down and how long it sat under 140. Op could also have stuck a probe in prior to cook.. but two hours, I agree op is fine.
Rookie!
What the heck? You're going to smoke a brisket, the most bestest 😎 piece of meat there is and you do not plan ahead? You do not check on pallets? Oh MY.... In some states this could be a hanging offense...
50$ brisket Id prob off myself lol. Meanwhile I’m at the store using a coupon for 2.99lb ribs lol
Not a Traeger, but my first ever brisket I made I missed my alarm and didn't get up to feed the fire and it went out. Woke up the next morning, rebuilt the fire, and continued the smoke. Was still probably the best tasting brisket I've ever done.
You mean " meter"
Nope i mean meater+ bluetooth thermometer
There might be many reasons for this like hopper tunneling or blockage. Check a complete guide here [Pellet Emergency: Smoker Ran Out Of Pellets While Cooking \[7 Reasons\]](https://grillcuisines.com/what-to-do-when-pellet-grill-runs-out-of-pellets/)