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  1. phinfan

    first brisket

    Yes, they do look like rabbit pellets, made from finely chopped wood then extruded into pellets. The come in most common types of wood used for smoking. http://www.traegergrills.com/
  2. phinfan

    first brisket

    since I already achieved a temp of 190, before the oops, do I need to bring it back. I was shooting for 200? I don't want to dry it out.
  3. phinfan

    first brisket

    minor setback: when I got back from getting aj, the temp had dropped, I ran out of fuel. I was told by the dealer I could get at least 12 hr out of 1 hopper of pellets. Guess I should have checked. Set up to finish in the oven, but got the smoker going again. Back up and smokin, I guess...
  4. phinfan

    first brisket

    well, here I am as ya know I started around midnight, at around 5a.m. It had reached 165. That seemed a little quick, or was that about right? Any way I foiled it at that point and went to bed, considering the plateau. I am just getting up and the temp is 190. Does everything sound OK? I...
  5. phinfan

    first brisket

    Howdy Just pulled a 7.5 flat out of the fridge, rubbed it yesterday, wrapped it, and just now put in the smoker. Looking forward to some good eating tomorrow afternoon, ya'll have been great. I've read plenty of the other posts, thanks for all the good advice posted in all the forums.
  6. phinfan

    ribs

  7. phinfan

    brisket

    Actually that very thought occurred to me but, because everyone was so patient with me on my first couple of smokes, in the pork forum, I was directing my question to them. Yes, I'm sure ya'll bounce around regularly, to all forums, but not knowing for sure I thought I would start like that.
  8. phinfan

    ribs

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  9. phinfan

    brisket

    Hello to all, I am planning to do a brisket this weekend. I just got done reading Jeff's method for a all night brisket smoke. Not sure I'm up for an all nighter. What do you recomend for a first briset smoke.
  10. phinfan

    ribs

    Thanks for all the kind words. I've been looking around at some of ya'lls pics. WOW
  11. phinfan

    ribs

    another attempt
  12. phinfan

    ribs

    This was actually my second rack. I tried a rack of bb's the day before with pretty much the same result, different rub and sauce. I was questioning the temp. reading on the lid as well. I guess I'll have to look into that myself. I do not have the digital controler. Thanks again to all who...
  13. phinfan

    ribs

    still trying to get picture attached, It appears to have uploaded, but doesn't show up when I post. sorry I've got some learning to do. Well it looks like it worked. I changed the size of the file.
  14. phinfan

    3-2-1 with Jeff's rub

    I have the picture on my computer how do I post it?
  15. phinfan

    3-2-1 with Jeff's rub

    Just brought them in they are resting , hope I can get the picture attached ok. Thanks for hanging with me today all of you phinfan
  16. phinfan

    ribs

    Howdy I am at the 3 hr. mark and my ribs havn't pulled back a full 1/4 of an inch. Should I press on to the next step or continue till I reach the 1/4 inch mark. My temp is 225-250 Internal temp of ribs is 160. thanks
  17. phinfan

    3-2-1 with Jeff's rub

    Started a rack of spare ribs using Jeff's rub with the 3-2-1 method. Let you know how they go.
  18. phinfan

    ribs

    do ya'll recommend using sauce during the last hour? At any time am I going to be flipping them over?
  19. phinfan

    ribs

    Thanks for the reply. Are you saying do not turn up the heat at all. Stay on the smoke setting which will maintain 225 throughout the 3-2-1 process
  20. phinfan

    ribs

    I just pulled my first rack of bb's off of my traeger, so traeger owners please respond with tips. I used a rub with cumin, paprika, allspice, traeger beef shake. I may have used a little much. I smoked them on smoke for 3 hr. (225 degrees), but they hadn't pulled back from the bone a full...
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