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Recent content by jet1959mo
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SmokinAl, A Traeger smokes off and on throughout the entire cook. On the smoke setting, 150 degrees, it will smoke always wasting pellets and extending time tremendously and my 4 lb brisket would never have come to temp and ruined the meat in that amount of time. wbf610, you are correct that...
I'm not a fan of beef ribs. Look good though. The olive oil should not have prevented a bark. More rub and hotter temp maybe? No details as to how you cooked and what on.
Done my first brisket yesterday and was surprised by my attempt. I've never tried a corned beef yet. Maybe next time as my wife would go nuts for it. Great job by the way!
Very nice!
Looks way better than mine. This was a good start. When I have the $ and Sam's has a meat sale, I'm all over their meat. That didn't sound right .
I must say, it did turn out better than I thought it would. I was able to chew it easily without my teeth cut approximately 1/4" thick.
Cooked with the fat side up. I didn't use the smoke setting at all to start. I just set @225 till it reached 191 degrees which took 9 hours . Glad it wasn't...
I used to have a vertical wood smoker but, since 2 years ago, I bought a Traeger. I've cooked many things except a brisket on my Traeger and today is the first time. I've read and researched smoking a brisket and this is what I came up with. Decided to smoke open through out smoke for crisp...