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Extremely Poor Man's Burnt Ends
OK, 14 hours and 20mins the probes read 192/190 (latter was at center). Thermopop shows 190-191 probing in several places. I'm going to cut and then use the broiler to finish it, as I'm low on pellets and it's getting late (8pm - don't want to go another 2 hours). Here's how it looks... Looks... -
Extremely Poor Man's Burnt Ends
I'm doing it with a bottom round (was supposed to be a chuck roast). Will see how it goes... -
Extremely Poor Man's Burnt Ends
That makes sense. Will note that for future reference. -
Extremely Poor Man's Burnt Ends
I've been following this link, https://www.smoking-meat.com/smoked-chuck-roast-burnt-ends , where Jeff uses a chuck roast (my mistake in getting a bottom round). He cooks it as a roast at 240˚F, until 190˚F (roughly 8 hours) and then cuts, adds sauce/rub, and then cools some more (up to 2 hours)... -
Extremely Poor Man's Burnt Ends
I've never had pork belly at all. Something to put on the To-Do list. I'm definitely not going to serve it tonight. I'm almost at 12 hours and 180/174 degrees. My first thought, is to vacuum seal into a few bags, refrigerate, and then reheat tomorrow (I think I have a chart for reheat time)... -
Extremely Poor Man's Burnt Ends
So, at 10 hours I have 171/163˚F, and at 11 hours (4:40pm) I have 176/169˚. Seems to be running much longer than the estimated 8 hours to get to 190˚F from the link. Any thoughts on whether I should alter the plan at all? At this rate, looking at maybe 8-9pm for completion, which is kinda... -
Extremely Poor Man's Burnt Ends
Here's what it looks like at about 8.5 hours... And temps at 9 hours read 167/160˚F. Maybe starting to climb now? -
Extremely Poor Man's Burnt Ends
It's chugging along. Here are temperature snapshots with two probes (the second is closer to middle)... 2 hrs - 104/99 4 hrs - 145/140 5 hrs - 153/145 6 hrs 20 mins - 156/149 7 hrs - 160/153 8 hrs - 162/154 Appears to be at the "stall"? I'll open it in a bit to take a quick picture and check... -
Extremely Poor Man's Burnt Ends
Fired up smoker at 5:20am, set to 240˚F. It is 25˚F outside. Decided to place in pan, on rack, and use a separate pan for water, on the side. At 5:35am, it was preheated and I put the meat in at 5:40am... Going back to bed for a bit. -
Extremely Poor Man's Burnt Ends
Good to know! I don't have high expectations, but will see how it comes out. -
Extremely Poor Man's Burnt Ends
Will do - success or failure! :emoji_laughing: -
Extremely Poor Man's Burnt Ends
So far with the Traeger, I've done burgers, pulled pork (first for me in a smoker), and a spatchcocked chicken. I've decided to try the Chuck Roast Burnt Ends that Jeff describes here. I've never even had burnt ends before, let alone try smoking them, but I hear friends rave about them. I don;t... -
Smoked Spatchcock Chicken with Traeger
Thanks! This is the second time I tried spatchcock (previous was with a turkey), and I really like the results. My daughter makes a great dressing with sausage, chestnuts, a bit of cranberry, etc. She made a ton at Thanksgiving, so I froze some for this meal. I'm glad I did. She also jars her... -
Smoked Spatchcock Chicken with Traeger
Just wanted to report on my results first time smoking a chicken today using my Traeger pellet smoker. In the past I've used an electric smoker, and done it whole, with just a rub. I followed the method Jeff provided, brined, spatchcocked, using pecan pellets, and with the mayo and rub mixture... -
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Spatched Turkey
Looks great! I'm going to cook my first spatchcocked turkey tomorrow. :emoji_fingers_crossed: -
Spatchcock Turkey - seeking feedback/suggestions
Update: Spatchcocked the turkey today. Wasn't hard to do at all. I decided to leave the legs and thighs on, as I think it'll be really easy to cut them off, if I need to cook them longer. Tomorrow's the big day. I decided to start at noon, using 275 degrees, and hope that it'll be done between... -
Spatchcock Turkey - seeking feedback/suggestions
Update: I did a quick check of the turkey at dinner time yesterday. It was only soft for about 1/2" on the outside. I took it out of the fridge, and put it into cold water overnight. This morning, it seems much more thawed, maybe 1-2", so I put it back into the fridge. I think it'll be fine for... -
Spatchcock Turkey - seeking feedback/suggestions
I agree David and Winterrider. That doesn't sound like a good idea to constantly baste. From the recipes I've looked at so far, there seems to be two camps... fixed temp (275 or 300), and split temp (225/350 or 225/375). I'm guessing the latter camp is trying to get more smoke, and then crispy...
