What's for dinner tonight? Dinner ideas?

[RustyJake]

They look great Jake, but i don't think anyone can improve on a decades long technique of foil wrapping ribs, mostly because by the time you foil them, they have as much smoke flavor as they are going to get... unless you want them to take on a "dirty" smoke (heavy white smoke) flavor.

Thanks, as Matt Pitman says, I ain't mad about them. They were both delicious
Just surprised by how much more smoke flavor was in the ribs wrapped in foil. The smoke I got was on par with what I get from my Kamado. Both racks of ribs were on the top rack with the ribs in the foil being at the back of the shelf.

I have done ribs before in my Traeger, but never with that result in smoke flavor. Doubt anyone would complain about lack of smoke after tasting those.
I used Furtado Farms Apple pellets and had some leftover Traeger Competition Blend in the smoke tube (which was set on the bottom sheet at the front of the grill)

 

[Timmy]

So if I'm reading you right Timmy, you went from 180° to 240° ???? or 170??

The butts finished at 240f when they were all pulled I was trying to finish and keep the Mac hot, we were scheduled to leave around 2:30. So I turned the temp down to 165f until we were ready to leave. Then I put the Mac in the brisket cooler to keep it warm.

 

[MidwestSmoker]

Pulled the brisket out at 5:30 pm, which makes it a 20.5 hour cook. Wrapped in towels and rested till 7 pm before slicing and serving.

This was amazingly good, super juicy but with some bite. I cannot get over the fact that my first smoked brisket turned out this good!

 

[Timmy]

Party was a big success, they invited around 50 ppl. So I figured there might be 30 to 40, I counted 32 adults and about 8 kids.The pulled pork was a big hit, my sister RAVED about it all afternoon. And my youngest grandson 5 yo ate 2. I might have about 7lbs left over I’m gonna vac seal n freeze some for my sis n son. I ate 4 sandwiches myself. It might have almost all disappeared but last minute they decided to do 6 lbs of BBQ lil smokies. All in all I’m very pleased the way the butts came out and I have leftovers.

And they are having a boy!

 

[Timmy]

Pulled the brisket out at 5:30 pm, which makes it a 20.5 hour cook. Wrapped in towels and rested till 7 pm before slicing and serving.
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This was amazingly good, super juicy but with some bite. I cannot get over the fact that my first smoked brisket turned out this good!

Niiiceee! No need to fear the brisket anymore!!!

 

[RemE]

Pulled the brisket out at 5:30 pm, which makes it a 20.5 hour cook. Wrapped in towels and rested till 7 pm before slicing and serving.
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This was amazingly good, super juicy but with some bite. I cannot get over the fact that my first smoked brisket turned out this good!

Well done, few things more satisfying than a brisket success!

 

[John S.]

I am trying out my first point ( probably 4 lbs, the flat went to pastrami)
so set the grill at 225T w/ SS on, lower grate center with water and ACV. ( FB reads 230 on Rt and 250 on Left).. any thoughts on predicted time to 203 ? will paper wrap at 165..

BTW: 225 T is the new ”Traeger temperature scale”, since the Traeger probe is rarely consistent with another temperature scale….

 

[JamesB]

I am trying out my first point ( probably 4 lbs, the flat went to pastrami)
so set the grill at 225T w/ SS on, lower grate center with water and ACV. ( FB reads 230 on Rt and 250 on Left).. any thoughts on predicted time to 203 ? will paper wrap at 165..

BTW: 225 T is the new ”Traeger temperature scale”, since the Traeger probe is rarely consistent with another temperature scale….

Gonna be a long while at 225. I’m guessing 4 - 6 hours

 

[John S.]

Gonna be a long while at 225. I’m guessing 4 - 6 hours

That will work dinner at 1900, on at 1230
after 90 min the temp went from 40 to 115, so on track… The question is is the point small enough to blow through the stall …
at 2.5 hrs 130 FB.
in the cooler at 2000 so 7.5 hrs... To late for Dinner , but maybe sandwiches tomorrow..

 

[Slimpicker]

chicken breast, thighs and asparagus

 

[Murphy's Law]

Got a couple racks of ribs going. About 2 hours in at 180 using Pit Boss competition blend. First time using these pellets (the blend, not the brand) and they seem to have a LOT more smoke than my Traeger pellets.

The back rack is a pork back seasoned with Meat Church Honey Hog and the front is St Louis seasoned with Holy Gospel.

I’ll wrap in about an hour with some agave, butter and brown sugar.

I am not planning on using any sauce unless my wife issues an executive order and shows me the error of my way! I am fond of just a dry rub on ribs.

I am going to slice a pineapple and brush a mixture of Malibu Coconut rum and butter and throw on the new Weber Kettle (I think I have grilled on that kettle every night since I bought it!).

 

[johnnyB]

Ribs wrapped in smoked lard

 

[Slimpicker]

 

[JamesB]

I did kabobs on the Traeger this afternoon.
Was an epic FAIL. Meat was over cooked and veggies were undercooked.
Last time I’ll try that on the Traeger. Never had any problems with kabobs on my gasser.

 

[Slimpicker]

I did kabobs on the Traeger this afternoon.
Was an epic FAIL. Meat was over cooked and veggies were undercooked.
Last time I’ll try that on the Traeger. Never had any problems with kabobs on my gasser.

I can see that... but GM does them all the time on his Traeger... I'm not good enough to attempt them either