What to put in the smoker this weekend?

[Jer]

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

[Dave]

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

[Great-Kazoo]

I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

You making jerky? I toss mine on for 2 min per side to take the chill out.

[TFOGGER]

You making jerky? I toss mine on for 2 min per side to take the chill out.

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

[hurley842002]

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

Lol

[Dave]

You making jerky? I toss mine on for 2 min per side to take the chill out.

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

[blacklabel]

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

A solid medium rare gets my vote as well.

[Buff]

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

You'll like the flavor of Pecan, another good one is Pacific Alder too.

[Gman]

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.

I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.

[Great-Kazoo]

Do you monitor grate/dome temps on your Traeger? I've been futzing with the P settings and it pretty much goes 225 on the thermostat, 250 dome (by the stack) and 275 grate. It's kind of annoying and I never know if I'm cooking low enough. My butts and brisket pretty much always take 12 hours, whereas I hear from other people that it should be much longer. I may try doing a cook at the 180 setting some day.

Mine take less, or within your time frame. BUT we do a 5 - 7lb max on the butt. Brisket is still hit or miss as we're not that big on beef briskets. On the other hand we like those corned beef flats from KS or SW (which ever is on sale) . 2 hours @ 250 then another 1-2 in foil pan. I mix what ever bbq sauce on hand (3/4c) with apple juice or lemonade (1/4c) put some on bottom of pan, rest on top of brisket cover till it hits 185. We usually cook day before, there's nothing like food off the smoker, the next day

These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.

I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.

Speaking of drippings. using the drippings from our rib roast with some worcestershire makes a great au jus .