It says it in every Traeger document I have.Quote:
Originally Posted by colorider
Printable View
It says it in every Traeger document I have.Quote:
Originally Posted by colorider
Did the last pork shoulder that way. I used oilive oil and just enough lemon juice to get that hint of flavor. Rubbed liquid on first then S&P and a breif sprinkle of Garlic salt. 5 hrs on 225, let sit 20-30 min. Cut with a butter knife, nice smoke ring, blah, blah, rah, rah. 2 weeks ago decided to throw some bricks wrapped in foil inside the base for cooler weather.Quote:
Originally Posted by colorider
Helpful Hints OR Warning.
1- holds temp much better when you open to baste or remove an item.
2- Noticed since the bricks added at same temps we have cooked before. Meats are cooking faster / shorter time period before hitting desired temp. Going to drop 25 * across the board and monitor temp / time .
Spouse has hung a few tarps across the awning we have for winter cooking. Hoping something to buffer any wind and colder temps helps. With the spouse full tilt cooking using the smoker, be a shame to stop for a little snow https://www.ar-15.co/images/smilies/wink.png
If I have a recipe that goes to foil wrapping the meat, I take it to the oven. You aren't getting any value from the wood smoke at that point and it saves on pellets.
Traeger often runs deals on their pellets. All of my previous purchases have also included free shipping.
Sent from my electronic leash.
I have a Masterbuilt propane smoker that I keep a blanket on top of. I grabbed an old surplus Army blanket for $8 and folded it to the size of my smoker's roof. I definitely notice a difference when smoking in colder weather, and even on warmer days it helps use less propane to maintain temps. I have been thinking about tarps on my patio's awning as well, the wind on some days can mess with the burner.Quote:
Originally Posted by Great-Kazoo
I'm gonna snag a welding blanket for my Traeger and a few bricks. Can they be any bricks?
any old red bricks, NOT attached to someones house. I have a few HF welding blankets, probably use the one with holes and gut a section for the chimney / vent.Quote:
Originally Posted by DeusExMachina
Been buying the less expensive ones from SW. Make sure you dump them in a colander or other item to remove the saw dust. While a good deal and decent / comparable flavor to traeger and other pellets, LOTS of saw dust.Quote:
Originally Posted by Gman
Traeger now has stores in Park Meadows and Flat Irons. I often buy pellets from the Traeger store because they always have deals on pellets. Often times I get them buy 3 get 2 free bringing them to around $14 a bag.
I've used other pellets and agree that the Traeger pellets have the weakest flavor. A lot of people are sensitive to smoke flavor so the milder flavoring is a benefit when cooking for large groups. Lumber Jack brand was my favorite but they're pretty expensive.
Quote:
Originally Posted by BigDee
Both local hardware stores carry traeger grill, acc and pellets. Same for SW.
Didn't really smoke but grilled. Trying to keep this thread alive. 75% Angus Beef, 25% Ground Pork.
Attachment 56101Attachment 56103
hell yeaQuote:
Originally Posted by electronman1729
What's the other half made from? [Coffee]Quote:
Originally Posted by electronman1729
Smoked a 4 lb chuck roast, used a couple of different rubs, a bit of olive oil, and a crapton of minced garlic. Delicious.
Sorry 75% Beef!Quote:
Originally Posted by Gman
Put three racks of baby back ribs out on mine today along with some baked beans. Got sausages ready for the grill tomorrow.
aint nothing wrong with good ol cheeseburgers
Smoked a 7lb pork butt.
Dry brine overnight (just a light salt rub)
Covered with a light coat of mustard and honey, and covered with Memphis Dust rub http://amazingribs.com/recipes/rubs_...phis_dust.html
Went on the smoker at 8am, at 1:30 was up to 150F. Wrapped in foil at 150F and moved to a 300F oven. Removed from the oven at 203F (around 4pm) and let it rest for about an hour in a warm oven.
http://i1108.photobucket.com/albums/...pszskaw7hb.jpg
http://i1108.photobucket.com/albums/...psv2dlxuh8.jpg
I usually use chuck roast for making pot roast. How do you prepare it for consumption out of the smoker? Sliced, pulled,...or like a steak?Quote:
Originally Posted by TFOGGER
D) All the above. [emoji106]Quote:
Originally Posted by Gman
Looks nice. Curious why not do it in smoker only? We do 5lb pork shoulder / butt and get a nice bark on smoker. I know there's many different ways to cook the same item. So it never hurts to get more ideas / input, thanks.Quote:
Originally Posted by DenverGP
With a 5lb shoulder are you not wrapping at all during the cooking process?Quote:
Originally Posted by Great-Kazoo
I've done a couple without wrapping, and now 4 or 5 with the wrapping (known as the Texas Crutch).
http://amazingribs.com/tips_and_tech...as_crutch.html
Wrapping tightly in foil (with a little liquid added in) really boosts the moisture and tenderness of the meat.
But the biggest reason is for a much faster cook time. The last butt I did without wrapping that was about the same size took about 12 hours to reach 200. With wrapping, it's about 8 hours. This one went from 150F up to 203F in 2.5 hours in the foil.
It's also awesome because it catches a lot of juice in the foil, which I re-add to the pan of meat after pulling.
The only downside to wrapping it is that it softens the bark.
I do the texas crutch on brisket as well. The first one I did without it, I watched the temp hit 150F and stay right there for next couple hours even though the smoker was 250F. I thought my thought my digital thermometer was broken. This is known as the "stall", and is caused by moisture being driven out of the meat, and evaporating off the surface, which cools the meat. Wrapping it tightly in foil prevents the evaporation, so no stall.
A pork shoulder is only going to take smoke for about the first 4 hours or so. Lots of people after that will foil (I foil at 165deg instead of a time), move it to an oven for ease of cook or both. I took cook to 203deg and then rest a minimum of 1 hour. Often I wrap in a bath towel and place in an insulated cooler for a few hours or so until it's time to eat. Lowering the stove to 100deg or so accomplishes a similar result.Quote:
Originally Posted by Great-Kazoo
I actually prefer more of a 'caramelized' bark so that's why I foil and to help keep the meat moist. You got lucky on the cook time after foiling (upping the cook temp to 300 in an oven helps too) because I regularly still get stalls in the 190's that can last hours and hours. I do foil for the aforementioned reasons but still cook at 225deg (lately I've been experimenting with 275deg the entire smoke) so my stalls are amplified.Quote:
Originally Posted by DenverGP
Are you wrapping very tightly (foil against the meat, ends crimped completely so no moisture can escape? I've done the crutch now for at least a dozen smokes, and haven't seen a stall yet. I get impatient, so I'm watching the digital thermometer closely pretty much non-stop for the last couple hours.Quote:
Originally Posted by Jer
Hopefully I won't hit a stall after wrapping, but usually it's not a problem since my wife and I pretty much just eat whenever it's done. Last night we were eating with some friends, and they eat dinner at a set time, and rather early, so I was really banking on it getting done at the right time. Ended up being exactly perfect timing including about 45 minutes of resting.
Sometimes I'm out at 3:00am in the cold/rain/snow so while I'll admit maybe I don't do the best of wrap jobs I do use heavy duty foil and try to do as best job wrapping as I can given the circumstances. It just seems that sometimes (read: always) the meat has a mind of it's own & isn't aware we're on a time crunch sometimes.Quote:
Originally Posted by DenverGP
Yup, have definitely seem some of that. If it wasn't for a good wireless digital thermometer, i'd be screwed trying to figure out when something was done.Quote:
Originally Posted by Jer
This is the first time I've smoked something with a set dinner time, and I was getting a little nervous about 1/2 way thru since the temp took a long time just to get up to the 150F mark.
Normally I'd start the cook earlier, and just let the meat rest (wrapped, in a warm oven) for a few extra hours, but we were eating early, so I got up at 7am to get the smoker going and get the butt on. I'm not a morning kinda guy, so it's good that we normally eat late.
I use a Maverick 732 and still have become a fair-weather-smoker for just that reason. Getting up in the middle of the night to go outside and deal with all that is garbage.Quote:
Originally Posted by DenverGP
You got up at 7:00am to smoke a butt at 225deg and were done in time for dinner? That's impressive. What weight was it? For dinner I generally have to start the night before and even then I've had some smokes run long.
Not at all, for this go round.Quote:
Originally Posted by Dave
Quote:
Originally Posted by Jer
Using a Camp Chef pellet. 5lb pork shoulder 1hr smoke. 5 - 6 hrs @ 225 pulled @ 180* and sat an hour or so. Should have wrapped it after removing from smoker. However, We had a great bark, nice and juicy / flavor. We're not big on a heavy smoke flavor, just something to accent , bring out the flavors of meats smoked. Still get a nice smoke ring going it this way. We're always open to ideas, suggestions. Worse that happens, it's shredded for chili OR jerky ;)
Mine was 7 pounds trimmed, no bone. Got it on the smoker at 8am, kept the smoker at 250 for the first 5 1/2 hours when it reached 150F, then wrapped and into the oven for the last 2.5 hours (which took it to 4pm) when it reached 203F then it rested until about 4:45 or 5:00 when we pulled it.Quote:
Originally Posted by Jer
So 8 hours total cooking time to get to 203F.
I'm using the maverick 73. It's wireless range is a little short, but it's worked great for me, and I can do an antenna mode on it to boost the range if needed.
Yeah, I don't like over-smoking either and SO many people use WAY too much smoke which makes the meat bitter and adds creosote which is dangerous. TBS (Thin Blue Smoke) is the goal and lots of people don't get you don't need billowing black smoke to be smoking. In fact, the opposite is true. Most of the shoulders I get are nearly twice that size so that's probably the key difference in cook times but I'm looking at like 18hrs give or take most times w/a few lengthy stalls in the 160's, 170's & 190's.Quote:
Originally Posted by Great-Kazoo
There's the differences. I throw the whole damn thing in... no trim & with the bone. Also, running 250 for 5.5hrs makes a big difference too. I'd also recommend doing this even if you do run 225deg to avoid the danger zone (40deg to 140deg in less than 4hrs) for most people anyway. Like I said, I've been experimenting with 275deg from start to finish and have had alright luck so far. Not ready to give it the 100% stamp of approval as I had slightly lower quality pulled pork the times I did it this way but had other circumstances that were likely to blame.Quote:
Originally Posted by DenverGP
I like the foil to reach the higher temps to get the tenderness. Most of the smoke is taken in during the early part of smoking/cooking. I've tried to go all the way in the smoker cooking brisket, but the stall takes forever and the meat loses too much moisture. I can finish in the oven so weather is not an issue and I use less than half as many pellets.
With baby back ribs I smoke, wrap with some type of liquid sitting under the bones, and then finish on the pellet grill.
Working on my process so put a rack of spareribs on about noon after they spent about 20 hours in the fridge with a easy commercial rub and an hour on the counter coming back to room temperature. Put a welding blanket on it due to the winds and dropping temperature; I'm seeing a few flakes now but the smoker (Davy Crockett by GMG) seems to be maintaining 225 or thereabouts ...
Did some chicken drums with burnt ends from the brisket I made during the super bowl. I froze the point and today tossed it on the smoker at 250 for a couple hours. Took it off, cut it into big marshmallow sized nuggets, then tossed them in some Stubbs. Back on for a little bit at higher heat and damn they were good. Pure gold meat nuggets.
Did some ribs as well today. Had some trouble with the smoker trying to keep the temperature regulated even with the thermal blanket.
Attachment 56369Attachment 56371Attachment 56373â
Did two whole chickens today, first time brining whole poultry and it came out great. Simple one of 2 gallons of water, 1 cup kosher salt and 1 1/3 cup brown sugar overnight. Dried them off and rubbed with olive oil. Even with the weather I kept temp at 225* for 4.5 hours and finished at 300 for 20 minutes to really crisp up the skin. Went with a straight apple wood because I forgot to pick up some hickory chips. Best parts are what I have for leftovers, 3 smoked chicken carcasses (I had one in the freezer) to make stock with and tomorrow I'll be making chicken nachos for dinner. [Lick]
I did a Standing Rib roast this weekend. First time and it did not turnout bad at all.
try one of these. We tries larger canvas units, it seems once the smoker is covered, there's a lot of moisture build up around the openings. Using the 3 x 3 allows one to use it more strategically. We drape it over the top (toward front) allowing the hinged area some breathing room. Also wrap X amount of bricks in foil. That really makes the biggest difference. We used 6 along bottom & sides.Quote:
Originally Posted by electronman1729
http://store.cyberweld.com/panfelwelbla.html
Nice. This is the first one we did, for Christmas dinner. IIRC 5 hrs. 140* in center 30 min rest. Rib Roast cooked any longer is a hanging offense.
Attachment 56405