Recent content by yakmatt
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Smoked Grouse?
use an instant read thermometer and make sure they don't get above 130 degrees. or they will dry out and be tough. i smoked some sharp tails and a few huns last week. i keep the meat on the rib cage. then i brined them for 6 hours or so. wrapped in bacon and a web sauce. smoked them at 250 or... -
brisket times
thanks bassman. i set the Traeger temp to 225. which is electronically controlled and previously calibrated. i read a good tip on the forum about using a raw potato to hold a temp probe. which i did to get a verification temperature. -
brisket times
why did my brisket cook so fast? i bought two untrimmed briskets, 10 lbs each. I trimmed a pound of fat off each. Rubbed both and refrigerated for 24 hours. straight from the frig on to my Traeger smoker at midnight. 1/2 Pecan and 1/2 Mesquite blend of wood. One of my maverick remote probes was... -
Turkey Pastrami
Has anyone ever taken a turkey breast and made a smoked pastrami out of it? I know they sell turkey pastrami at the deli counter, but home made is always better. -
Brisket-point and flat
i was thinking that you would get a nice bark covering the whole flat if i removed the point. has anyone every tried this? -
Brisket-point and flat
does anyone recommend separating the point from the flat before smoking?
