Greeting everyone. Had tried smoking only a few times in past years. About a year ago I bought a Traeger Texas and am at it regularly. I live in Eastern TN but work in Alaska. Three weeks at work and then 3 weeks off, rinse and repeat. Those last few days before I hit the road and first few home, I eat out of the freezer a lot. So, I like to keep a good supply in there for heat and eat. About every 4 to 6 weeks I'll have something going. I try not to waste smoke, pellets and time so if I am putting a boston butt on, I'll also throw on at least a couple of racks of ribs and/or a couple of chickens or a small turkey.
I find myself primarily smoking ribs and boston butt. I have only done a couple of briskets. I prefer to eat pork and for awhile, I was hesitant about brisket. I've also smoked a few ducks, farm raised.
I have learned a lot from what I have read in the forums and I have a lot more to read. I do appreciate everyone's sharing of information, pics and links. I'll try to do the same.
I am in search of a larger/higher grade brisket than what I find in my local groceries. Most places can only get select. I have yet to find a good butcher shop in the Knoxville area. I haven't lived in eastern TN for very long. If anyone knows of one, please let me know.
My ribs and pulled pork tend to be dry rub only. After reading a lot of red rub recipes, I got the basics. It's reasonably consistent, but still experimenting. The one thing to note for my red rub is that I replaced most of the paprika that recipes call for with a dried chili blend. Mostly anchos with chipotle, new mexico, negro pasilla, cayenne, and what ever other dried chills I grabbed off the rack at the local mexican grocery. Love my pulled pork on fresh in-house made tortillas from there.
Best get back to work. You all have a good day. Smoke 'em if ya got 'em.
I find myself primarily smoking ribs and boston butt. I have only done a couple of briskets. I prefer to eat pork and for awhile, I was hesitant about brisket. I've also smoked a few ducks, farm raised.
I have learned a lot from what I have read in the forums and I have a lot more to read. I do appreciate everyone's sharing of information, pics and links. I'll try to do the same.
I am in search of a larger/higher grade brisket than what I find in my local groceries. Most places can only get select. I have yet to find a good butcher shop in the Knoxville area. I haven't lived in eastern TN for very long. If anyone knows of one, please let me know.
My ribs and pulled pork tend to be dry rub only. After reading a lot of red rub recipes, I got the basics. It's reasonably consistent, but still experimenting. The one thing to note for my red rub is that I replaced most of the paprika that recipes call for with a dried chili blend. Mostly anchos with chipotle, new mexico, negro pasilla, cayenne, and what ever other dried chills I grabbed off the rack at the local mexican grocery. Love my pulled pork on fresh in-house made tortillas from there.
Best get back to work. You all have a good day. Smoke 'em if ya got 'em.
