What's cooking today? 🔥 Pics are necessary!

[RustyJake]

How did you go about cooking them?
I’m thinking this is a good novelty item for when I have people over. Not a staple or anything.

I just went 225° and left them until the bacon was rendered to how I like it. Use thin sliced bacon so it cooks quicker and don't double layer the bacon. Just enough to wrap and overlap loosely

 

[Bills Mafia 302]

Brisket Flat, cooked this on Sunday for Bills football! Hope everyone is doing great!

 

[Parrothead1809]

Brisket Flat, cooked this on Sunday for Bills football! Hope everyone is doing great!
View attachment 19520View attachment 19521

Nice job ! I'd love to know your technique. Feel free to share time & temp, wrapped or not, paper or foil, rest time, etc...
-PH

 

[Torstenlaw]

Did some burnt ends on the weekend.

 

[Timmy]

21.20 lb brisket (before trimming) going on the Pro 780 tonight. I got it on later than I wanted so it’s actually this morning! I do have the Traeger insulated cover installed on the grill also. First pic trimmed. 2nd seasoned. 3rd this morning.
Here is the
Sat Dec 17 20lb choice brisket
https://share.fireboard.io/55B2FE

 

[Timmy]

Here is a screenshot of the FireBoard readout. Note the red numbers are a high temp alarm and the blue are low temp alarms. Really nice to have on cold overnight cooks.And I dropped a probe outside to track outside ambient temp.

 

[Shedd]

I had great success on pork belly burnt ends. I got some pork belly already cut into strips, it was a 5 lb package from Costco. Cut into cubes, covered with Meat Church Honey Hog rub, smoked about 3 hours then put in covered foil pan with my own BBQ sauce, butter, and honey then cooked another hour or so until meat temps was around 200. I used my smoke tube and a modified smoke box, actually had a decent smoke I could live with.

 

[Timmy]

Here the finished brisket. I sliced some to eat and shredded the rest for chili on Christmas Day.

 

[FireTechMike]

Armadillo eggs!

 

[FireTechMike]

Spatchcock Christmas Turkey. Pre glaze, post glaze and finished. With some sausage stuffing from the Traeger website.
Turkey was spatchcocked then brined in MC bird bath for 24 hours. Rinsed , dried and seasoned with MC Holy Voodo and back in the fridge overnight. 3 hours at 275’ and it was done. Sooo tasty. Merry Christmas everyone!

 

[CMTiger]

Christmas brisket

 

[Shedd]

I’m wondering if anyone else had an issue with the controller being so cold it wouldn’t operate? It was 8 degrees Saturday morning and I barely could see the display, after a little bit it went out and couldn’t get it to come back on. House later at 25 degrees it worked but was a little slow. Today I tried it and it’s fine. I’m seeing a lot of people cooking at colder temps and wondering if or what ? Thanks

 

[CMTiger]

I’m wondering if anyone else had an issue with the controller being so cold it wouldn’t operate? It was 8 degrees Saturday morning and I barely could see the display, after a little bit it went out and couldn’t get it to come back on. House later at 25 degrees it worked but was a little slow. Today I tried it and it’s fine. I’m seeing a lot of people cooking at colder temps and wondering if or what ? Thanks

No trouble but my InkBird didn’t want to read out early on.

 

[CMTiger]

Leftovers tonight

 

[Timmy]

Well, remember the brisket I smoked 2 weeks ago? Well this is what it was for. I made brisket chili for Christmas Day and didn’t get a picture because it disappeared too fast. This one is for a casual chili cook off at work. If you haven’t ever done this, don’t. It will ruin all other chili for you.