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The Official Grill/Smoker Thread.
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I just picked up a free Traeger Pro 575... so I'm having a good day.
Anyone have favorite combos for pellet smokers? I got pecan pellets since I'm planning to do every cut of meat we have this week, but probably switching to Mesquite once I have it figured out because... Texas. For the work week I'm thinking to start easy, with a pork butt or similar, instead of commandeered my entire refrigerator with a marinating brisket.
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I learned something this weekend. I had no idea a brisket needs to rest for two hours before carving. It was significantly juicier/ more tender for having rested the extra 90 minutes, and my cutting board didn't flood on the first cut like it usually does.
Just salt, pepper, and smoke on this one, and the point was downright buttery.1 Photo
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Oh, I've gone to the dark side since kid 3 came along. Traeger 575 (got it for free from a guy who was moving and didn't want the hassle), stuck it on at 250 for about... 11 hours, then wrapped it and did another 4 at 225.
Rub was coarse salt and coarse black pepper, nothing else. 12lb Kroger cut, nothing too fancy.
I got a lot of miles out of the charcoal snake method on a 21" Weber, but I'm OK delegating that responsibility to a PID controller so I can focus on more important things.
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Smoked some beef ribs the other day. First time doing beef ribs and they came out amazing. Ended up super juicy and the perfect amount of fat.
I need to find somewhere local that sells beef ribs so I don't have to order them online.
225° for 1 hour to get some heavy smoke then 300° until they were finished. Cook took 8.5 hours in total.
Seasoned it pretty simple, salt, pepper and garlic mix then a little bit of a bbq rub on top.
Pulled out the bones and sliced it.
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