How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Check if the thermometer slides with "zero" resistance. You should be right there!
If I don’t see a plating soon I’m filing a formal complaint.
Hell I thought you were bored with this. I took it off at 198 and it had held there for some time. Not surprising it was overcooked but completely delicious. I doubt I will do butcher paper again and will probably go back to foil.
On an inflation note I saw this at the local grocery store recently:
Watching the Field of Dream game tonight with some ribs and sausage.
I'll admit I only briefly skimmed through a few pages of this, but there's some tasty looking meat up in here!
I've always wanted to try doing a brisket, but after seeing @Viking Jeeper's struggles I may have to build up my confidence first, LOL.
I don't know if anyone has mentioned one yet, and it's obviously not for smoking but I got a 36" Blackstone flat top and that thing is freaking amazing. I cook just about everything on it anymore ('cept my ribs and such obviously). It puts steaks done on the gas grill to shame.
I love making my own stuff though. My wife got one of those Kitchen-aid mixer things and was thoughtful enough to also buy the sausage-maker attachment, so I've started venturing into making my own sausage, which is pretty fun. Some bacon jalapeno gouda sausage I made:
A couple weeks ago I had my first go at making my own BBQ sauce as well. I love spicy food, and grow my own hot peppers, so I made a Datil Pepper BBQ sauce. The flavor turned out great, but it's WAY to thick (almost like a paste) so I'll have to figure out how to adjust the recipe to thin it out without dampening the flavor. It was great on some baby back ribs though!
I've always wanted to try doing a brisket, but after seeing @Viking Jeeper's struggles I may have to build up my confidence first, LOL.
I don't know if anyone has mentioned one yet, and it's obviously not for smoking but I got a 36" Blackstone flat top and that thing is freaking amazing. I cook just about everything on it anymore ('cept my ribs and such obviously). It puts steaks done on the gas grill to shame.
I love making my own stuff though. My wife got one of those Kitchen-aid mixer things and was thoughtful enough to also buy the sausage-maker attachment, so I've started venturing into making my own sausage, which is pretty fun. Some bacon jalapeno gouda sausage I made:
A couple weeks ago I had my first go at making my own BBQ sauce as well. I love spicy food, and grow my own hot peppers, so I made a Datil Pepper BBQ sauce. The flavor turned out great, but it's WAY to thick (almost like a paste) so I'll have to figure out how to adjust the recipe to thin it out without dampening the flavor. It was great on some baby back ribs though!
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OP
I've actually done several briskets that were fantastic, that's why my most recent attempt was so disappointing.
Looked last night and all briskets were too pricey for me. I'd really like to smoke one though.
Walmart still has them for about $4.50 a pound here.
I looked last night and the lowest price full brisket was $72. Looking for closer to $50 and I'll pick one up.
Unfortunately I think that time has passed. The best price I have ever seen is about $3.30 a pound, that was pre-covid.
I wanted to stock up on several in the $40-$50 range while my smoker was on order. But didn't.
I love my BGE, it never dries out food. The juiciest meats all the time. Great looking setup.
What made my egg even better was a fan controller for the really long smokes.