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New Traeger

post #1 of 3
Thread Starter 

I just got a small Traeger and I'm having a blast with it.  My kids are getting a little sick of my spatchcocked chicken (which I love to make and say!) but it is really wonderful.  I'm doing a prime rib this weekend.  I have a 3-4 bone cut aging in the fridge now.  I normally rub with Penzy's English Prime Rib Rub.  I'm debating whether I should give it a sear in cast iron on the range first.  Then I am thinking about going to about 275 on the dial and letting it go for a few hours.  Feedback? 

post #2 of 3
Hi Kelly Ann! First off, welcome to SMF where everything you need or ever wanted to know about low and slow cooking can be found.
I like to do beef roasts in my mini-WSM at around 250° using maple and cherry wood for flavor. After the roast as been in the smoke for 3-4 hours, I jack the chamber temp up to 350° and put what we call a 'reverse sear' on the meat. Not sure about the temp controls are for a Traeger you may or may not be able to do the same thing.
post #3 of 3

Hey Kelly, hello and welcome from East Texas Prime Rib sounds great, I am a stick burner, so not familiar with the Traeger , 

 

Gary S

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