What to put in the smoker this weekend?

[Great-Kazoo]

One of my cheat sheets

https://www.traegergrills.com/culina...aeger+Culinary

[StagLefty]

getting 1 rack of spare ribs and 1 rack of baby backs ready-spicy brown mustard,coarse garlic salt with parsley/coarse black pepper and last hour in foil with apple juice.
Got a bonus today neighbor is pruning a peach tree so I took the wood and cut it into chunks and will split it up when it dries.

[Brian]

Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.

Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.

[Great-Kazoo]

Any good vegetarian smoker recipes? Have some friends coming over this weekend and a couple aren't meat eaters. Just bought a GMG pellet smoker and looking to break it in.

Thinking of maybe doing some nuts, some veggies, and maybe a papa murphys pizza or something.

https://www.traegergrills.com/recipes/vegetables

[buffalobo]

Got a 7lb rack of ribs for this afternoon. Split into 3 portions for three different rub/marinade recipes.

Wife - Memphis pit rub recipe
Uncle Val - S Carolina low country marinade
Me - Bourbon and honey marinade

Couple hours each in smoker, wrap and then finish this evening on grill with assorted homemade sauces.

Sent from my SCH-I545 using Tapatalk

[Buff]

Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.

At 8:30a


Ready to eat


It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......

[yz9890]

Did my best brisket yet yesterday using a 10# Flat I picked up at SAM's. Tried something new that a friend from Duluth has been doing for a couple years. Nice Bark, nice smoke ring and literally falling apart when slicing it.
Using a Traeger:
Started @ 3:00a set @220* with Mesquite
8:30a internal temp was 165*<> put in pan with beef broth and tightly covered with foil, temp still set at 220*
2:30p internal temp was at 204*, reduced temp to 180* and let it do its thing till 4:30p
Placed in oven covered with towels for 45min to rest.

At 8:30a


Ready to eat


It was moist, tender, full of flavor and I ate so much of it my piss smelled like brisket......

Did you use the juice when you served it?

[Buff]

I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.

[yz9890]

I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.

Last time i did a brisket I mixed it with just a little BBQ sauce after I separated the fat from it and it tasted great. I didn't poor it over the brisket but left a small dish of it next to the brisket.

I generally like the brisket pretty much plain but I liked this a lot.

[Great-Kazoo]

I saved the juice to make gravy to go with Chicken Fried Steak (NY Strips) which is tomorrows dinner.
We typically just drizzle a little doctored up BBQ, just a little so not to take away from the meat.

How much beef broth ?