What's for dinner tonight? Dinner ideas?

[magoo40]

Finally finished the smoker version. I had to up the temp after 15hours just so i could go to bed At 225F it is a very slow cook and that tricked me. The result was so different to the steamed piece. It was a little drier, not so much color but did the bark have a party! It did taste so much better.
Final conclusion: I would go with the steamer next time and when temp is reached pop it into a hot oven for 5 mins to fix the softness of the bark.
Perhaps I am being a bit hard on myself and to be honest the pastrami, in both cases, tasted great.
Made a sauce that went well with it;
1/4 cup Mayonnaise
1/4 cup Ketchup
1/4 tsp Kosher salt
1/8 tsp Garlic powder

Looks good, How long was the total cook time for the steamed version.

 

[davwhite]

Under two hours. I have had some of the pastrami today and I have to admit it is ok. I have sliced it up and with that sauce mentioned above it is great.

 

[ExUnifliter]

Tonight was some 4-hour Cajun-marinated 16/20 easy-peel shrimp and crimini mushrooms stuffed with cream cheese+shredded Tillamook Sharp Cheese+dried chopped chives.
My Traeger’d Shrimp and ‘Shrooms recipe is TR->225* for 1:10.
Dipped in my Traeger-smoked cocktail sauce with horseradish and tarragon.

 

[RustyJake]

My Montreal Smoked Meat project was at day 8 last night.
The brisket got it's multiple soaks and then spiced up and back in the fridge overnight. It was put on the Traeger this morning before I left for work. So here I sit at work watching the Traeger app and my Fireboard2 app for temperature.
Set the Traeger at 180 knowing it'll run at 190-195. Maple pellets as the recipe preferred. Super smoke is on and a smoke tube with 4 hours of Traeger Competition Blend in the tube.
Last night before the bath

After the bath and spiced up for the fridge overnight

This morning

Now on the Traeger


Now I wait till it hits the stall then pull it off and it'll rest in the fridge tonight awaiting its steam bath tomorrow night
This is a lot of time, so I am hoping the reviews are accurate and I've done things correctly and it tastes good.
I'll eat it even if it doesn't ?

 

[magoo40]

Looks good I'm interested in how it turns out, please update us when you can

 

[RustyJake]

Looks good I'm interested in how it turns out, please update us when you can

Will do.
I am still at work, cook is still plugging away. I have hit the stall, but the recipe calls for 155 to 165 to pull the brisket.
I will take a picture of it when I get home and take it off


Lots of up and downs on the pit temp. Still set at 175°F on the Traeger itself.
Edit:
Took the brisket off. Will wrap it and back in the fridge for the night and steam tomorrow night to finish. It definitely needs to be cooked longer. Not a sense of being tender and it doesn't feel at all like a finished brisket

 

[ExUnifliter]

Tried something new tonight.
Frozen chicken wings (because the pieces are much larger and less expensive than the small fresh packages and...somebody before me (https://stillwaterliving.com/pickle-brined-chicken-wings/) had already done it!) brined in 50/50 pickle juice/buttermilk for 6 hours plus.
Drained well in a colander and patted dry. Seasoned with Pork Barrel BBQ All American rub plus some Cornstarch (to help crisp the skin).
30 minutes at TR—> 225*, 45+ minutes at TR—>350*, toss all in warmed Frank’s Wing Sauce, back on the Traeger for about 15 minutes to final Internal temp of 170-175*.
I’m gonna play with this one again...

 

[davwhite]

Will do.
I am still at work, cook is still plugging away. I have hit the stall, but the recipe calls for 155 to 165 to pull the brisket.
I will take a picture of it when I get home and take it off
View attachment 2351

Lots of up and downs on the pit temp. Still set at 175°F on the Traeger itself.
Edit:
Took the brisket off. Will wrap it and back in the fridge for the night and steam tomorrow night to finish. It definitely needs to be cooked longer. Not a sense of being tender and it doesn't feel at all like a finished brisket
View attachment 2354View attachment 2355

Hey Rusty, I am 8 days behind you. Just put the brisket into the fridge last night. I will be watching to see how you go.

 

[davwhite]

My Montreal Smoked Meat project was at day 8 last night.
The brisket got it's multiple soaks and then spiced up and back in the fridge overnight. It was put on the Traeger this morning before I left for work. So here I sit at work watching the Traeger app and my Fireboard2 app for temperature.
Set the Traeger at 180 knowing it'll run at 190-195. Maple pellets as the recipe preferred. Super smoke is on and a smoke tube with 4 hours of Traeger Competition Blend in the tube.
Last night before the bath
View attachment 2345
After the bath and spiced up for the fridge overnight
View attachment 2346
This morning
View attachment 2347
Now on the Traeger
View attachment 2348

Now I wait till it hits the stall then pull it off and it'll rest in the fridge tonight awaiting its steam bath tomorrow night
This is a lot of time, so I am hoping the reviews are accurate and I've done things correctly and it tastes good.
I'll eat it even if it doesn't ?
View attachment 2349

The recipe I have calls for a 225-250F cook, I see you picked a lower temp, any reason for that?

 

[RustyJake]

The recipe I have calls for a 225-250F cook, I see you picked a lower temp, any reason for that?

Main reason was being at work for the day. If I did it again I would do 200-225°F. I was concerned it would come to 155/165 way too soon for me to be home from work. But that didn't happen at all. I also like a bit more smoke flavor so I tend to smoke at lower temps than called for.
Mine is steaming now. At about 140 and needs to finish at 195-205. So it could be a while yet tonight. I had to split the point and flat to get it in the roaster to steam. It looked like it had good color. And it smells great.
I am optimistic at this point that it turned out.

 

[RustyJake]

Last night I started the steaming at 5PM. Covered pan in the oven at 250°F. At 9PM it was only ready 146°F. I wound up creeping the oven temp up till I was finally at 375°F at about midnight. I was only at about 180°F at that point. Finally at 1:30AM I hit 195°F. It was testing tender with the probe tests I did, so I took it off, wrapped it and put it in the cooler to rest. This morning I put it in the fridge. I will slice it tonight and it is on the dinner menu so will post my final thoughts and pictures of the finished product

 

[Slimpicker]

Jake, I want details... I'm staving over here

 

[RustyJake]

Jake, I want details... I'm staving over here

Success
Perfectly seasoned and the texture is good and it is moist still. The color is bang on. I would do this again, just at the higher temperature for the smoke next time.

 

[Slimpicker]

Who's meat is that!!!!???? It's Jake's, from Vancouver.

 

[davwhite]

Well done Jake, hope mine turns as good as yours