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[Slimpicker]

70MIN RIBS, HOT AND FAST ►It can be done!!!

I did "Hot and Fast Brisket" so I gave this a try... it's a winner for me.
Had to give this a try on the Traeger, running at about 410°
I cut them into 2 bone pieces, added a binder and heavy rub (see pics)
It took 70 minutes to reach over 200° IT and then let them rest in the smoker while it was in "shutdown".
The meat was PERFECT!!! These were as much 'bite off the bone' as I've ever made. Very juicy inside. The ribs were NOT compromised in any way I could find. 200° pork renders the same to me anyway you get there.
I will be doing this again, and again.

* foil pans used for prep and rest, they stayed on an open grate during cook. (I failed a rub pic)

Rubbed all 4 sides, this pic was after first turn over.

 

[primeone]

I tried out my new Ironwood-L this morning by cooking cinnamon rolls, and I'm happy to say that they turned out well! The rolls cooked evenly using the recommended time and temperature on the package.

 

[ScorchedPorch]

Smoked up my andouille this morning. 180 with super smoke, hickory pellets plus a tube with 50/50 pellets and chips. One thing I love about the Traeger is the ability to hot smoke at a consistently low temp. Worked beautifully. By the way, if you ever want to try you hand at sausage making or curing meats, check out Ruhlman and Polcyn‘s “Charcuterie.” About the best text on the subject I’ve found.

link to book on Amazon: https://www.amazon.com/Charcuterie-...1679867177&sprefix=Charcuterie,aps,170&sr=8-7

 

[RustyJake]

Smoked up my andouille this morning. 180 with super smoke, hickory pellets plus a tube with 50/50 pellets and chips. One thing I love about the Traeger is the ability to hot smoke at a consistently low temp. Worked beautifully. By the way, if you ever want to try you hand at sausage making or curing meats, check out Ruhlman and Polcyn‘s “Charcuterie.” About the best text on the subject I’ve found.

link to book on Amazon: https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_7?crid=2OXN1K8XBBRR5&keywords=charcuterie+book&qid=1679867177&sprefix=Charcuterie,aps,170&sr=8-7

Looks good! I have really been enjoying sausage making. I uploaded a sausage calculator to this site for some of the sausages I have been making
Updated Calculator was in this post.
Post in thread 'Cooked ham lunch meat' https://www.traegerforum.com/threads/cooked-ham-lunch-meat.4035/post-40408
I have been using a ham press as well and making some luncheon meats without the smoke or casings

This was from this weekend in the ham press. Lyoner sausage, salami and turkey breast and thigh.
Another couple books you may want to check out for sausage making.

Home Production of Quality Meats and Sausages https://a.co/d/4WE2mXQ

1001 Greatest Sausage Recipes https://a.co/d/8KjlqrG

I will be making some kielbasa in the near future and turning some of the batch into kielbadogs.

 

[FireTechMike]

Pulled Pork. I did a 4.5lb pork butt today. Seasoned with MC honey hog, Gospel and yellow mustard as a binder. Cooked unwrapped at 225’ spritzing with Apple juice or hot vinegar. It stalled at 365’ IT after about 3 hours. Put it in a foil pan with some apple juice, covered it with foil and cranked it up to 275’. It broke through the stall and was probe tender at 200’ about 3 hours later. Put it in a cooler for about an hour. It was awesome, maybe my best pulled pork yet. I should have made more!
I almost forgot to get a photo

 

[primeone]

Pulled Pork. I did a 4.5lb pork butt today. Seasoned with MC honey hog, Gospel and yellow mustard as a binder. Cooked unwrapped at 225’ spritzing with Apple juice or hot vinegar. It stalled at 365’ IT after about 3 hours. Put it in a foil pan with some apple juice, covered it with foil and cranked it up to 275’. It broke through the stall and was probe tender at 200’ about 3 hours later. Put it in a cooler for about an hour. It was awesome, maybe my best pulled pork yet. I should have made more!
I almost forgot to get a photo

Thanks for sharing your method. Looks awesome! I'm going to have to try making it that way.

 

[MidwestSmoker]

Pulled Pork. I did a 4.5lb pork butt today. Seasoned with MC honey hog, Gospel and yellow mustard as a binder. Cooked unwrapped at 225’ spritzing with Apple juice or hot vinegar. It stalled at 365’ IT after about 3 hours. Put it in a foil pan with some apple juice, covered it with foil and cranked it up to 275’. It broke through the stall and was probe tender at 200’ about 3 hours later. Put it in a cooler for about an hour. It was awesome, maybe my best pulled pork yet. I should have made more!
I almost forgot to get a photo

Is that a boneless butt?

 

[FireTechMike]

Is that a boneless butt?

I believe so. It was definitely boneless. Butt, shoulder??

 

[MidwestSmoker]

I believe so. It was definitely boneless. Butt, shoulder??

Maybe its different in Alberta, but here they are much more expensive than the regular bone-in butts here. For smoking the whole butt for pulled pork, it is not worth the extra cost.

 

[RustyJake]

Maybe its different in Alberta, but here they are much more expensive than the regular bone-in butts here. For smoking the whole butt for pulled pork, it is not worth the extra cost.

For me, that's all our Costco sells. Our meat selection for BBQ cuts suck where I live in Canada. I am always drooling when I get across the border and walk into a Costco or chain store.

 

[CMTiger]

Pizza

 

[RayClem]

Maybe its different in Alberta, but here they are much more expensive than the regular bone-in butts here. For smoking the whole butt for pulled pork, it is not worth the extra cost.

I have done both bone-in and boneless pork butts. I MUCH prefer bone-in. The presence of the bone helps the meat cook more evenly. When you can pull the bone out from the meat cleanly, you know the butt if perfectly cooked and ready to be pulled after it rests for a couple of hours.

If you do a boneless butt, it tends to fall apart as there is no bone holding it together. I had to tie mine up with butcher's twine before putting it on the Traeger. Never again will I make the mistake of purchasing boneless. The pork turned out just fine after cooking, I just was not enamored with trussing the roast. I have not found any disadvantages of having the bone in the butt.

 

[primeone]

I experimented with cooking salmon on my brand-new Ironwood-L grill. Rather than laying it skin side down directly on the grill racks, I took the suggestion of a fellow member and opted for butcher paper. The outcome was incredible! The cleanup process was effortless, with the skin sticking to the paper and the meat detaching smoothly. This will probably be my method from here on out.

 

[Trae Bar IV]

7.5 lb Brisket (flat), Timberline XL, super-smoke (200 deg) for 8 hours. Wrapped in foil and temp bumped to 250 deg until internal temp of 204. I used the Killer Hogs A.P. Rub.

Quiet possible the best tasting brisket I ever smoked.

 

[Parrothead1809]

View attachment 20659

I experimented with cooking salmon on my brand-new Ironwood-L grill. Rather than laying it skin side down directly on the grill racks, I took the suggestion of a fellow member and opted for butcher paper. The outcome was incredible! The cleanup process was effortless, with the skin sticking to the paper and the meat detaching smoothly. This will probably be my method from here on out.

Looks great ! What was your time and temp?
-PH