What's cooking today? 🔥 Pics are necessary!

[CMTiger]

Turkey breast…..leftovers make good sandwiches. Chopped up some squash and zucchini, wrapped in foil and cooked on Genesis. Also had mashed potatoes (not pictured).

 

[Shedd]

I put two butts on the Traeger around 10:30 last night on 225 + or - you know how that goes. One was a little smaller and took longer, 15 hours and the bigger 14. I put my smoke tube and two smoke boxes in. They cooked all night and I slept all night, no alarms whatsoever, I’m really liking this Traeger! I’ve been putting my fat caps down and I let them cook unwrapped until 201then I wrap in foil and in cooler for a few hours. So tender and moist, great smoke, did I mention I’m liking my Traeger, didn’t think I would ever say that, lol. I used a heavy coat of Killer Hogs “The BBQ rub” and a little less of a coat of Fire & Smoke Society “Sweet Preacher”. I coated the butts yesterday morning with my mustard base sauce, then the rubs, covered with plastic wrap and they sat in refrigerator all day to moisten the rub with the mustard.

 

[good eats]

I'm trying SlimPicker's suggestion of Pulled Ham. This is a semi-boneless unsliced ham. It's already cooked and smoked, so I'm looking forward to see how it shreds.

 

[Slimpicker]

You'll be foil covering that once it's in the 160s yeah? Crank that pit up to 300 and wait... lookin good

 

[RayClem]

I'm trying SlimPicker's suggestion of Pulled Ham. This is a semi-boneless unsliced ham. It's already cooked and smoked, so I'm looking forward to see how it shreds.

Ham is wonderful on the Traeger. For Easter I purchase the butt half of a precooked, hickory smoked ham from Smithfield Foods. It was already fairly smokey. I put it on the Traeger and gave it a second bath of smoke. It was great for ham steaks, ham sandwiches, macaroni & cheese with ham, etc. .

 

[good eats]

You'll be foil covering that once it's in the 160s yeah? Crank that pit up to 300 and wait... lookin good

It came up to 165 a lot quicker that I was expecting, but it's under foil now @ 300 degrees. Thanks! We'll pull it tonight, then put the meat in zip lock bags and sous vide tomorrow.

 

[good eats]

Pulled Ham. Tasty fare!

 

[Slimpicker]

Pulled Ham. Tasty fare!

Nice Job @good eats

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[RayClem]

It came up to 165 a lot quicker that I was expecting, but it's under foil now @ 300 degrees. Thanks! We'll pull it tonight, then put the meat in zip lock bags and sous vide tomorrow.

Once the protein is wrapped in foil, it takes on no additional smoke. Thus, it does not really matter whether you finish off the cook at a higher temperature in the Traeger or even in your kitchen oven. It does not matter whether you finish the cook at 250, 275, 300 or 325F. When baking ham in an oven, a temperature of 325 F is commonly used, so anything up to that would be fine. The critical thing is reaching the proper finishing temperature and then letting the meat rest before pulling.

I have never tried pulled ham. When I did my Easter ham, I only smoked it to 145 F and removed it since I was planning to use it for ham steaks, sandwiches, etc. Ham comes from the hind leg of a pig, while pork butt comes from the front leg. Thus, I am sure pulled ham would be wonderful.

 

[CMTiger]

Shrimp broil

 

[Slimpicker]

Thus, it does not really matter whether you finish off the cook at a higher temperature in the Traeger or even in your kitchen oven. It does not matter whether you finish the cook at 250, 275, 300 or 325F. When baking ham in an oven, a temperature of 325 F is commonly used, so anything up to that would be fine. The critical thing is reaching the proper finishing temperature and then letting the meat rest before pulling.

I used my turkey roaster for this last ham actually, and for my deer front quarters that were cooked in about the exact same way.

 

[Shedd]

Chicken legs on the Traeger tonight. Patted them dry, light coat of mustard sauce then some rub. They cooked about 90 minutes at 225 with one smoke tube. I let them get between 165 and 170 then took them off and let them cool a little then I moved them to my Webber gas grill at around 500 to crisp up the skin. Paired them with beef hash over rice(it’s an old time SC thing that not everyone in or state really knows about) and everything was delicious. Good smoke flavor and juicy chicken.

 

[Shedd]

My first time smoking a brisket, it was a flat from Aldi after reading about them on here, thanks . I’ve never been a fan of smoked beef but brisket has been growing on me lately to the point I’ll eat a little of it from time to time. After reading that it should take about 6 hours or so for the flat I decided to put it on about 8 this morning, I pulled it at 205 tonight at 7:30. Why it took almost 12 hours I don’t know but that’s been common since I started cooking on my 780 but I learned a long time ago to not rush things unless you must. I cooked it at 225 until it hit 160 then wrapped in peach paper and continued at 225. I rested it for 2 hours. It’s not too bad, great smoke and the Texas Seasoning on it is actually really good. It seems a little dry but you can still squeeze juices out of a slice. I will buy another one, not a bad price and the Traeger did all the work. Luckily I was working out in my shop all day and even though it’s about 200 yards from my porch area my smokers are on I could walk about 20 feet outside of my shop and my phone would pick up my Meater plus so I could keep up with the progress. I knew earlier that we wouldn’t be eat brisket tonight but I just put it in food saver bags for another day.

 

[MidwestSmoker]

I cooked it at 225 until it hit 160 then wrapped in peach paper and continued at 225.

Next time try raising the temperature to 250 after wrapping. Once it is wrapped it doesn't need to be at that low temperature for absorbing smoke flavor. This way I can finish an Aldi brisket in less than 8 hours.

 

[Slimpicker]

Next time try raising the temperature to 250 after wrapping. Once it is wrapped it doesn't need to be at that low temperature for absorbing smoke flavor. This way I can finish an Aldi brisket in less than 8 hours.

It won't dry out any more than at the lower temp either, so I have to agree I always do 250 or more once wrapped