What's for dinner tonight? Dinner ideas?

[ExUnifliter]

Brined overnight, 2-hour marininated, reverse seared boneless pork chops...
Damn! ? Happy (Traeger) Camper!

 

[Daves87gn]

Just a simple brisket I put to cook on Saturday, first time on the Traeger I over cooked it a bit but tasted great.

And burnt ends, burnt ends we awesome.

today we have leftover brisket tacos

 

[GrillMeister]

Nice. Great smoke ring. What temp did you use for smoking it?

 

[Daves87gn]

Nice. Great smoke ring. What temp did you use for smoking it?

Well...my Traeger temp is of (or is it off) by almost 40*-45* but here how it went.
On the Traeger temp was set to 225* and super smoke for 8.5 hours. Then the brisket was pulled wrapped and temp was set to 295* until it reached an internal temp of 205*(mistake should have pulled sooner).

What I was going for was 195* on super smoke (but would have to set temp on Traeger to 235 and would lose super smoke) for 8 hours (or when desired bark is achieved) then 250* until done.

My Thermal Works Smoke saw 180-185* for the first 8 hours and ~250* for the second part. Set meat probe for alarm 202*. I think I’ll try for 225* next time as it was a little dry.

hope that’s not to confusing, almost have to be a rocket engineer to get the grill temps right. It tasted really good and had a great bark. The wife and I like the bark. The brisket was only seasoned with course black pepper and kosher salt.

 

[REDOC]

Jealous of everyone’s meals, I returned my pro 575 because I was done with dealing with the headaches of it not achieving temperatures. My ironwood 650 should be delivered early next week and I cannot wait!

Returned? Where was this purchase made?

 

[REDOC]

1st brisket this weekend. This will be my 5th cook and first long one on this 850 from hell. Can only drink and pray all goes well. Oh I have had this grill since July with only 5 cooks, that is why the the outcome is never know. See what breaks this time. Plus with my temp swings the cook outcome is 50/50.

 

[Slimpicker]

GOOD LUCK REDOC

 

[REDOC]

GOOD LUCK REDOC

Thnx !! It's all got to come together some time haaa. Love this grill just wish it would all click. THEN I can add REME's table to the front and make it a real grill !!

 

[Timmy]

Doing a small roast about 6 lbs, small pork butt about 5lbs ,2 racks of ribs(wet) and 8 cheddar brats.

 

[RustyJake]

Started two 10 LB pork butts. Running the Traeger at 170°F that equates to 180°F pit temp on the Fireboard2. I will bump the temp up in the morning to about 210 so thw pit runs at 225
Furtafo Farms Hickory pellets in the hopper (super smoke on) and Furtado Farms Maple in the tube extended for 6 hours smoke time on the tube.
Marinated the butts in apple cider and rub mix. Used Bad Byron's Butt Rub in the marinade and on the butts. The marinade is in the water pans as well.
Put them to bed for the night and will check in the morning

 

[Slimpicker]

That morning bark should be something to see indeed....

 

[RemE]

Guinness Beer Can Chicken, brined in Meat Church "Bird Bath" then butter, sage, and thyme under the skin. Used Traeger "Summer Shandy" pellets.
Super juicy!

 

[RustyJake]

That morning bark should be something to see indeed....

Morning afer the night before

Start my spritzing with Apple cider and Apple cider vinegar every 45 minutes
Bumped my temp to 210°F, see if the grill settles at 225°F and hopefully have these in another 5 hours

 

[Timmy]

Morning afer the night before
View attachment 2579View attachment 2580View attachment 2581
Start my spritzing with Apple cider and Apple cider vinegar every 45 minutes
Bumped my temp to 210°F, see if the grill settles at 225°F and hopefully have these in another 5 hours

Looks like they are coming along nicely!

 

[RustyJake]

Looks like they are coming along nicely!

Slow and steady, 16 hours in