JamesB
Well-known member
I haven’t tried that yet! Lo
BTW, wife loved the burnt ends. All gone..was a three pounder…
I haven’t tried that yet.
BTW, wife loved the burnt ends. All gone..was a three pounder…
What's for dinner tonight? Dinner ideas?
- Thread starter primeone
- Start date
Everyone at my place loved the burnt ends, except for my wife. She said they were to sweet, I said honey they are sweet like you……she gave me a dirty look……I haven’t tried that yet! Lo
I haven’t tried that yet.
BTW, wife loved the burnt ends. All gone..was a three pounder…
Traeger pastrami
I recently bought a corned beef round at Costco and decided to try making a cheater Pastrami without the hassle of brining and curing. I used a generic rub for the crust of mustard, black pepper, onion powder, garlic powder and coriander. I set the smoker to the smoke setting for about an hour...
A little 10lb choice packer brisket goin low n slow tonight…..
Fri Jul 2 Session
https://share.fireboard.io/EE3C47
Fri Jul 2 Session
https://share.fireboard.io/EE3C47
MidwestSmoker
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I have to try burnt ends one of these days. I don't want to use up a packer brisket, so may try it with pork belly. And pastrami as well.
I do have a question. What is the best place to get beef ribs? I looked for them at Costco the last few months and haven't seen them.
I do have a question. What is the best place to get beef ribs? I looked for them at Costco the last few months and haven't seen them.
If you can’t find them at a big box store or grocery store, try your local meat locker.
Pastrami on about 8:45 am, ribs on 11:15am. Everything lookin good!
For the newbies. Set temp and grill temp are right on. FireBoard temp is showing 23f low. According to Traeger it is within parameters.
MidwestSmoker
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Timmy, I assume that you have the point on the hot side and the flat on the cool side, but the temp difference is 22ºF! Actually, it is a bit of relief because I did the same thing and the temp difference was about 15ºF and had me worried a bit. I thought I was doing something wrong. What is the temp gradient across your Pro 780?
JamesB
Well-known member
Mine is just the opposite. My pit temp (FireBoard) is around 10-15 degrees hotter than the Traeger set. I actually kinda like that though, because I can run super smoke with a pit temp of 235-240.
Murf
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Timmy, I see you have a probe in the point. Since I plan on making burnt ends, do I take the brisket out and separate the point and flat when the flat is ready for rest or when the point hits around 195?
Yep, I had the point in the left center and the flat towards the hopper. Left to fight the is 8f last time I checked, but I’m sure there are hotter areas between. I rotated and put flat in the lt center.
I’d do it around 180f, that way the cubed point gets more smoke. And both cuts of meat will drop several degrees. It will take a couple hours to gain back unless you turn grill temp up. If not worried about smokin the cubes, yes separate when flat is ready to rest. But do the flat quickly so it doesn’t loose temp as much.
Chantilly potato’s goin on next, measured butter correctly this time, then melted it and added before the cream.
Traeger Photos
Traeger Photos
