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Bone in Prime Rib
Prime Rib on my Traeger, smoke tube, probe set for "me", wife gets more done areas. 250° till 132° IT, rested during the "shutdown", turned out great. -
Brisket - Corned beef and Pastrami
Thank you... just wanted to make sure... You have inspired me to go ahead with my 15# brisket as soon as I can. -
Brisket - Corned beef and Pastrami
Well, that's noted but just checking since it involves something like #1 THNX -
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Brisket - Corned beef and Pastrami
So I have a 15lb I want to do the flat parts Corned beef and point probably pastrami If you use meatheads calculator, it says to use 7 tsp of #1 for 15lbs of meat??? Or did you stick with the 3 tsp method because you were cut into smaller chunks?? It also calls for Kosher Salt... did you use any??? -
I hate this freaking website
Well, as you can see I've been around since 2008, I learned a ton during those years. Jeff's stuff was a great start. A while after the upgrade somehow I got 'locked' out and no matter what couldn't log in for years... Then one day, it did. Hence my low post count but still the place is packed...- eaglewing
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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Playoff Pulled Pork
Playoff Pulled Pork https://share.fireboard.io/6B5364 My finishing sauce lineup: First one in cooler, the second waiting temp... Using the "Spark" indoors really helped connect to the grill better overnight with all the doors shut and cold -
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A pellet smoker that actually smokes meat??
Just the way I get good smoke flavor from my Traeger 575, I mix pellets with apple or cherry wood chips, and also Bourbon barrel wood chips in my smoke tubes. I've been a coal/wood smoker for 20 years and I don't really miss any "flavor" using this method in my pellet smoker.- eaglewing
- Post #96
- Forum: Pellet Smokers
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Chicken Without the Skin
I do whole skinless chicks all the time in my pellet smoker... NO FEAR at all of drying out bcuz the convection action in the pellet smoker immediately "skins" over any meat. I never have dried out chicken, I get great bark on beef and pork. Just DO NOT poke the hell outta it with probes... I... -
Another Christmas Day Pulled Ham
It was outstanding... best tasting ham I've done so far... and I doubt I'll top it again. I over ate and am now paying for it -
Another Christmas Day Pulled Ham
https://share.fireboard.io/1D103A Rubbed and sat overnight, 6:30am on the Traeger @250 till 165° IT, Then most juices removed, covered with foil and grill up to 300° till 207° IT Sat in grill for the rest and pulled... UNREAL!!! -
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Paracord
1) the ends need to be burned to stop the fray, melted. 2) truckers hitch 3)- eaglewing
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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9lb Pulled Ham
Good luck!!! It's worth it. 2 mini tips, I started with the ham face down on grates without the pan, about 145 IT put it on the foil pan... then the glazing and full wrap at 165 was EZ to do.... (next time I will not add 1 cup of water... the glaze and ham juice would have been enough.) -
9lb Pulled Ham
https://share.fireboard.io/C5EFFD used "Hey grill hey" as a guide, but this was unreal!!! I have been waiting 20 years to do this, the Traeger made it possible! $13 for Ham heaven -
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Pulled Rib Meat, 3 baby backs
Ready for the party, finishing sauce added, meat tasting fantastic Baked Beans 12 chick legs cooking now, slaw and NY cheesecake...
