Best tasting one I’ve ever done. Salt pepper brine. Sliced and back in the freezer for next week to take back out (long story, gotta travel a long ways). Butter, butter, and more butter is the key. And I used a new seasoning that is unreal and I’m not actually sure where I even got it.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
You know your smoker thermometer is calibrated correctly when you can look at a weather app on your phone for the outside temp at it’s the same as what the smoker app says before turning it on.
Put on a rack of St. Louis style ribs on around 12:30 at 225. Will spritz with apple juice.
Put on a rack of St. Louis style ribs on around 12:30 at 225. Will spritz with apple juice.
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My Traeger built in probes are 15 degrees hotter than my little pocket one. I’m not sure which ones is right. This actually gives me something that I want to try to see if I’ve been slightly over cooking things.
3 1/2 hours on the smoker. Fast and hot method. Smoker temp at 250. Went with more dry rub. Spritzed with apple juice every 45 minutes. No sauce needed for these!!
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Make two slits in skin on the belly and tuck your drumstick ends in the slit. The skin won’t pull back so much and look better. Also twist the wing around and underneath to keep the wing tips fro being overdone. More of an esthetic thing, but look professional.
Trying out some Over The Top chili. I’ve never made it before so I’m anxious to see how it turns out.
So everything else in the chili is in the aluminum pan, and on the rack is the ground beef? This is the first I've heard of that, interesting.
That happened to me a few years back with crab legs in my garage fridge. It took a long time to get the stank out.
Ground beef and ground pork shaped into a ball on the rack with the chili below. I used pork sausage because I didn’t have ground pork. Ideally you use a cast iron Dutch oven instead of an aluminum pan but I was worried I would ruin my enameled Dutch oven by using it on the smoker
Pretty happy with these and pretty much idiot proof. Thin cut bacon and stretch it a little.
I’m going to take a shot at cooking our turkey on the Traeger tomorrow. Anyone else doing this? I’m planning on smoking it at 225 until the internal temp is around 105 and then transferring it to the oven. The turkey is 23lbs and I’m not sure how long it will take it to get to internal 105. Anybody have an idea?
Wasn’t planning on it. I’ve never done that and I’m truly to keep this as simple as possible
I think the rule is 30 minutes per pound at 225.
15 minutes per pound if spatchcocking it.
I recommend brining it and injecting it. Last year I did this, and finished it all the way through on the smoker, it was amazing. It will take quit a while though with a bird that big. I think it was well over 12 hours, more like 15 or 16.
