How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
I've had mixed success with brisket in the past but recently with my pellet smoker I follow this outline and I'm having great brisket every time.
Smoke at 165° for 8 hrs
Remove and apply another thin coat of rum (for me is's salt, pepper and paprika)
Back in the smoker at 250° for 3-4 hrs depending on size. get it to 180° in the center.
Remove and wrap with 2 layers of butcher paper and back on for 2hrs at 250°.
Remove and put it in an empty cooler, still wrapped, for 1-2 hrs.
This has produced fantastic brisket each time I've tried it. Timing is approximate, size of the brisket and % of fat content may move you 1 hr either way. The butcher paper wrap is a key IMHO.
Smoke at 165° for 8 hrs
Remove and apply another thin coat of rum (for me is's salt, pepper and paprika)
Back in the smoker at 250° for 3-4 hrs depending on size. get it to 180° in the center.
Remove and wrap with 2 layers of butcher paper and back on for 2hrs at 250°.
Remove and put it in an empty cooler, still wrapped, for 1-2 hrs.
This has produced fantastic brisket each time I've tried it. Timing is approximate, size of the brisket and % of fat content may move you 1 hr either way. The butcher paper wrap is a key IMHO.
No traeger, but for visual entertainment only.....
Red oak fire, three hours of smoke! The sausages were just put on for the German tator salad.
Red oak fire, three hours of smoke! The sausages were just put on for the German tator salad.
No Brisket today.... but St. Louis Ribs are a big YES!
Just put them on.....
Just put them on.....
OP
OP
We did three racks this weekend on the egg.
Plowboys yardbird is still my go to.
also tried
Meat church - holy voodoo
Meat church - honey hog hot
the meat church ones were too sweet for me.
OP
They requested sauce, I did do salt and brown sugar on them overnight though.
Smoked a couple of lamb racks last night. Dry rubbed then smoked at 250 till they hit 145 degrees. Served with a garlic sauce and Dijon mustard for dipping.
Tonight it was half chickens. Smoked at 225 till 125, then roasted at 350 till they hit 165-170.
Tonight it was half chickens. Smoked at 225 till 125, then roasted at 350 till they hit 165-170.
Price of meat will be going up.
https://finance.yahoo.com/news/meat-latest-cyber-victim-hackers-214130697.html
https://finance.yahoo.com/news/meat-latest-cyber-victim-hackers-214130697.html
Don't these people have some elections they could mess with instead!!!
OP
I know you’re not a “sweet guy”
but my wife’s family loved those ribs slathered in caramelized Kinder’s sauce, I had the chicken. Forgot to post this.
Just finished up another Tomohawk and filets. Did them a little lower and slower this time. On the pellet smoker at 165 for 2 hours (trying to get a deeper smokier flavor) then seared till 135. Served with crumbled blue cheese and a horseradish sauce....pretty damn succulent.
Appetizers were roasted Jalapeno's with cream cheese, sausage, and parmesan.
With a great sipper.
Appetizers were roasted Jalapeno's with cream cheese, sausage, and parmesan.
With a great sipper.
Did I miss this posting!? I prefer my Chargriller w/ smoke box. I have a Bradley 6 rack digital smoker I won in a raffle at Bass Pro a few years back and it doesn't hold candle to my Chargriller.
Yes the Bradley is convenient set it and walk away. When smoking on the Chargriller I have to feed it charcoal every 15-20 minutes for 4 hours. I will usually work on the Jepp or some yard work.
Yes the Bradley is convenient set it and walk away. When smoking on the Chargriller I have to feed it charcoal every 15-20 minutes for 4 hours. I will usually work on the Jepp or some yard work.
Picked up some Hawaiian pork meatballs and sausage( both made with ginger and pineapple)at the meat market today. Put them on kebabs with some mushrooms and covered with a teriyaki glaze.
Aloha.
Aloha.
So for father's day we went out to eat at a bbq place. I know we should've just did bbq at home because I ordered pork belly with a side of crappy Mac and cheese for $18.95 I got four rubber pork belly slices.
The sauce looks good.
I'm rarely impressed with BBQ places and most are stupid expensive.