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Using this recipe as a guide only... Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain On the Traeger @ 250° for little over 2 hours... (smoke tube was running also) Couple hours in and they were in the mid 150s IT... Into the Turkey...

Thanks to @Buckeyedude , I did some backstrap and a 50/50 beef/venison Meatloaf. Took everything out of freezer and it was thawed in no time. Backstraps were coated in a mustard ham glaze for a binder, and completely surrounded with the rub in the pic. 2 lbs Meatloaf prepped: Sitting in...

3lb chuckie on Traeger @ 250 all the way Added some chicken pillows Thanks for looking at yet another chuckie post

My Pillows thighs skinless boneless chick thigh pillows and breast strips for the wife Williams Rib Tickler and Holy Cow, on the Traeger till done. BBQ sauce added to the ones on my plate, cooked on with my torch (since Traeger don't get hot enough to do that)

Skinless, and bone removed Chicken Thighs which leaves them flat like a fillet First I let them sit in a marinade for a few hours: Then I lay smooth side down and rub with Kinder's Hickory Molasses Flip over, smooth side up gets Braswells Dijon Honey mustard and Kinder's Roast Chicken Rub...

Dual bone in Butts, Dual smoke tubes, Overnight. https://share.fireboard.io/8B38C5 Can't sleep, smokin under a full moon 5am Resting in cooler now I NEVER TAKE PRE-COOLER PICS!!!! I FORGET!!! My rub combo this time: And finally: The bark was amazing...

FAST n' HOT Brisket I learned from you guys I used a SPECIAL RUB!! Pros and Cons Pros Cons Done in 7 hours and it was a monster Flat was a little too much like just roast beef, but it was lean as hell The juiciest and wettest Brisket I've ever done no smoke ring...

My buddy was given a 3.5lb frozen $60 Boneless NY Strip Roast and wants to know what it's gonna take to smoke it. I told him to possibly treat it like a Prime Rib Roast. He says it's kinds flat and square as opposed to round. 275° till it's 135° IT?? Rub it in a good Prime rib rub?? Or a good...

2 Turkey breast fillets, dusted and frig sit for a few hours. Used my fav, Dizzy Pig MadMax Turkey Traeger set at 310° (who knows where it really cooked at) Top shelf Cooked till 175° IT Off and sliced, the juice poured out like any beef cook. NO KNIFE NEEDED on plate, Wife highly approved.

Pork steaks Mustard slathered, Rib-tickler & Kinders "Hickory Molasses" BBQ sauce was Kinders Cali Gold!!! Fantastic stuff Beans have pulled brisket in them

Memorial Brisket https://share.fireboard.io/281B46 Memorial Brisket overnight Trim and ready 6:37AM Morning, added a probe to watch for the stall, bumped up heat a bit. Bark looks awesome Time to wrap and bump heat to 250 on Traeger, probably less on fireboard Victory Pics

https://share.fireboard.io/782F0D overnight brisket Saturday, May 21st 2022 - 13 hours, 25 minutes Auto-created session After trim, rubbed, Vac Packed, frig for 12 hours, on the T for a good night run. Ran the night with a 200° average, I had a lot of temp rollercoaster going on... no...

Going with "pulled"... 165° ►Onion soup mix ►27hrs... (I couldn't wait the full 30) 3.5lb added to my Sous Vide, counting down. UNREAL, has plenty of it's own juice, I was attacking it before we even made the first meal. Big chunk is gone for TACOS!!!! Tomorrow, Beef & gravy...

Shredded Chuckie Tacos First is a set of these molded into a double taco holder Chuckie meat, shredded and seasoned A good bed of meat and some beans in the bottom Diced tomato, shredded romaine, chopped cilantro, feta cheese, and sauce That was "hers" above... here comes MINE...

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.

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

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!!!

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

PULLED RIB MEAT On Traeger for 2.5 hours at 235° Into a Turkey roaster instead of the "foil step" to steam and fall off the bone END RESULT, I'll add a finishing sauce and BOOM