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My Traeger's auger jammed solid during a 14-hour brisket cook last Saturday.
I had to decide between taking the whole thing apart in the dark or just wrapping the meat and finishing it in the oven, so what's your go-to move when the pit fails mid-cook?
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kai_west7d ago
Wrapping and finishing in the oven is the smart play. The real trick is how you handle the smoke flavor you just lost. I keep a cheap stovetop smoker for kitchen disasters like this. You can put the wrapped brisket in a cold oven, get your little smoker going with a handful of chips on a burner, and pipe that smoke in through the oven vent with some tubing. It's a janky fix, but it beats eating oven-roasted beef when you were promised barbecue.
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iris_ellis23h ago
Hah, I just used liquid smoke in the wrap!
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claire_fisher417d ago
Oh man, that's the worst kind of surprise. My go-to is the oven finish every time, mostly because my mechanical skills peak at tightening a loose bolt. The last time I tried a field repair, I had more screws left over than when I started.
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