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Hi, I'm at the start of dry curing another pork belly (~5 lbs) to make more bacon. I will apply a rub, and then hot smoke in a few weeks. So far, I've tried these for rubs that I found searching on the internet... Classic Blend: Smokey flavor, not too hot. Good. Guessing at 2:1 for these...

I bought a 9.89 lbs pork shoulder a while back, thawed it for 3 days, and then scored it and applied mustard and Jeff's rub, placing it back into the fridge overnight... Yesterday, I got up at 5am, set my Traeger to 265˚F, with cherry (using up what I had) and apple pellets. Here is a shot...

OK, doing another bacon cook. I bought two pork bellies, one 6.06 lbs, and one 5.42 lbs (slightly less, I suspect, w/o the plastic wrapping. I'm freezing the 5.42 lbs one, and going to smoke the 6.06 lbs one. The plan is to follow the same method I did last time (unless folks have different...

I've got a 8.5 lb picnic shoulder, that I going to use for pulled pork. One time (~8 lbs), I scored the fat cap and pellet smoked fat cap up, with a pan of broth under, at 265˚F(9 hours). Hit 200˚F. Bark was very good, fairly moist. Another time (7lb 3 oz), I did injection and pellet smoked at...

Given the good results of my first try at hot smoked bacon, I'm going to give it another go... I went to BJ's Wholesale Club, which I'm a member of, and got a 5.8 lb piece of pork belly... I cut it roughly in half, weighed the pieces and made a dry brine mixture for each piece. Rubbed it on...

After reading some threads, asking some questions, checking some web sites on smoking bacon, and collecting together items needed, I'm (almost) ready to give a try at dry curing and hot smoking bacon using my Traeger smoker. I still have to get the pork belly. Checked one supermarket today, and...

Hi everyone! I had a quick question that I'm hoping for some suggestions. I'm done numerous baby back ribs on a grill, with the process being... Membrane removed and dry rub applied Indirect cooking Wrap in foil with apple juice and steamed Unwrapped and cooked with BBQ sauce applied I wanted...

I've got a 9 lb pork shoulder, and am going to a shot at doing the "5 hour" cook that Jeff describes at https://www.smoking-meat.com/five-hour-smoked-pork-butt. Last time I did it low and slow (225˚F) for an 8 lb shoulder and it took about 20 hours. Came out great, but was a really long effort...

Hi gang! I'm going to do my second pulled pork on the Traeger pellet smoker. Last time, I used this recipe from the forum, that did a rub, higher temp (300˚F), and tenting. I used apple pellets and it took about 10 hours (with temps in the teens and low 20s outside) for an 8 lb pork shoulder...

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...

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...

Hi gang! For my second pellet smoker cook, I'm going to do a 12 lb turkey (young, frozen, brined) for Christmas Eve. I've done several chickens and a smaller turkey once, in the electric smoker, but I want to use the new pellet cooker and I want to try spatchcocking to hopefully get a better...

Hi! As I mentioned under my intro thread in Roll Call forum, I just bought a Traeger 575 pellet smoker (have been using an electric smoker), and wanted to try smoking pulled pork (we always used a crock pot in the past) as the first run. I'm just cooking for my mom, wife, and myself, so no...

Hi! I've had a Masterbuilt electric smoker for about eight years, and it has been working pretty well. The last two years, however, the front panel display doesn't work and I have to use the remote to set temp and time. So, I decided it was high time to buy a new smoker and during the Black...