Quoted from Bax1:How’s that b&b? I’ve been very happy with masterbuilt lump lately
It's good stuff.
100% Oak, so not just random Elm, Poplar and Ash
Good for a re-light or two (every bag seems to have a few really good size chunks in it)
I have not found a nail or screw in the ashes yet, so that's always comforting
Bag is good to crumple up and light in the chimney starter
OK I just picked up a big slab of Sockeye Salmon from Costco. Anyone have a good recipe for smoking it in the Trager?
Quoted from vdojaq:Hey man....I am trying to smoke this damn goose I just plucked from the local park. I don't know what I am doing wrong man, but I cant keep this fucker lit!
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This is a very rare Howard Hughes goose.
Quoted from StoneyCreek:OK I just picked up a big slab of Sockeye Salmon from Costco. Anyone have a good recipe for smoking it in the Trager?
Alder pellets in a smoker tube inside the traeger work amazing.
Quoted from Kevlar51:I took a brisket out of the 155 bath this morning. I intended to take it out last night, but completely forgot and added 7 hours to my cook time. That's the beauty of sous vide though--on a long cook like this, another 7 hours won't kill it.
Plus I get to smoke it at my next convenience for about 3 hours. I sacrifice bark, but make up for it in consistency and convenience.
Smoker it today—family was happy with it!
39C8B488-B1A5-4984-AF59-E2D32AD59889 (resized).jpeg54C1CFC0-20DF-405C-86C0-3F03B55185FA (resized).jpegAD9DDB81-680F-4891-99C6-FFB726F5CB97 (resized).jpegB7FCD15C-7D45-4719-BB1F-A83D987AA7A8 (resized).jpegQuoted from Pinplayer1967:Alder pellets in a smoker tube inside the traeger work amazing.
Yup… agree with the smoke tube. Also, highlight to put the salmon away from your hot spot.. or at least put the thicker side near the hot spot if unavoidable.
Cook mine a few weeks ago marinaded Asian style (ginger, garlic powder, soy sauce, olive oil) at 190 for 2 hours or more.
I put a meat thermometer to make life easier.
Also, if presentation is desired as it cooks you can scrape off the chunks and the bubbles to keep surface looking clean.
ED688D69-396B-4E1C-A0EC-8B1C955755DA (resized).jpegQuoted from zermeno68:Yup… agree with the smoke tube. Also, highlight to put the salmon away from your hot spot.. or at least put the thicker side near the hot spot if unavoidable.
Cook mine a few weeks ago marinaded Asian style (ginger, garlic powder, soy sauce, olive oil) at 190 for 2 hours or more.
I put a meat thermometer to make life easier.
Also, if presentation is desired as it cooks you can scrape off the chunks and the bubbles to keep surface looking clean.
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Oh man, that looks delish! I'm gonna try it for dinner tomorrow night. the chunks of fresh ginger must give it some excellent tang. a squeeze of lemon and all is right. thanks.
Quoted from hawkeyexx:Cooking prime rib for Mother's day tonight because last weekend we had a family get together at my in-laws and they do not like food cooked on a smoker. [quoted image]
What will you put on it ? I have 1 waiting for my smoker but I have never done a prime rib out of the oven before.Cant wait to try one.
Chicken thighs seasoned 50/50 with dizzy pig Jamaican firewalk and meat church honey hog. cooked on the charcoal grill with oak wood at 270 for two hours.
I’m going to make Caesar salad wraps, chicken fried rice tomorrow, and maybe some chicken pizza with the meat.
3F52FFB8-25AE-4B12-ABF4-C918B3571229 (resized).jpeg45BC354C-A1DE-4B0B-BA50-25BC0FDDF73F (resized).jpegQuoted from Nevus:Great pictures. That looks delicious!
Thank you. My wife enjoyed every bite.
Sometimes I just thrown on a pork butt late and let it cook until I good to bed. This could probably use 1 more hour, but tasted good anyway. The cut pics was after being in the fridge a couple days.
IMG_20220517_190537013 (resized).jpgIMG_20220517_190131143 (resized).jpgIMG_20220515_215429844 (resized).jpg
Quoted from RyanStl:Sometimes I just thrown on a pork butt late and let it cook until I good to bed. This could probably use 1 more hour, but tasted good anyway. The cut pics was after being in the fridge a couple days.
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I've been using my new Big Green Egg too and its Yum. Nice smokiness I couldn't get with the electric sportsman elite. Nothing compares.
Quoted from RyanStl:Sometimes I just thrown on a pork butt late and let it cook until I good to bed. This could probably use 1 more hour, but tasted good anyway. The cut pics was after being in the fridge a couple days.
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Try this with seasoned Chuck roast sometime.
Quoted from Viggin900:I've been using my new Big Green Egg too and its Yum. Nice smokiness I couldn't get with the electric sportsman elite. Nothing compares.
That recent pick is my medium. It's perfect for pork butts, just a chicken, and I use a wok with it. My XL is good for everything else. I love how little fuel they require and the run temps like a train.
Lowes has 40 lb bags of Pitboss Comp Pellets for $12 (ends may 25th)
https://www.lowes.com/pd/Pit-Boss-40-lb-Wood-Pellets/1000332371
Screenshot 2022-05-20 at 10-12-52 Pit Boss Competition Blend 40-lb Wood Pellets Lowes.com (resized).pngQuoted from Jamesays:just some brats
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Does your wife laugh at your brat holders or call you a dumass?
Quoted from Viggin900:Made a brisket sunday. Taste was out of this world. Little on the done side though but not dry. They say 165 to 175. I finished at 178. Going to go for 165 next time.
Brisket is usually done around 205F
Same as beef ribs pork butt and pork ribs.
Quoted from Viggin900:Made a brisket sunday. Taste was out of this world. Little on the done side though but not dry. They say 165 to 175. I finished at 178. Going to go for 165 next time.
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205 is correct but I love the Qbert’
cutting board!
Quoted from Viggin900:Made a brisket sunday. Taste was out of this world. Little on the done side though but not dry. They say 165 to 175. I finished at 178. Going to go for 165 next time.
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It was actually under-cooked
Take your briskets all the way to 200-205*F
When you hit your temp, wrap in foil, then wrap in 2 beach towels, then put in a cooler to rest (leave the temp probe installed)
Depending on how good your cooler is, the rest period can be extended to almost 8 hours, giving you lots of flexibility of when you serve
When the temp falls to 130*F, it's time to slice the most tender juicy brisket you ever had
Quoted from vid1900:It was actually under-cooked
Take your briskets all the way to 200-205*F
When you hit your temp, wrap in foil, then wrap in 2 beach towels, then put in a cooler to rest (leave the temp probe installed)
Depending on how good your cooler is, the rest period can be extended to almost 8 hours, giving you lots of flexibility of when you serve
When the temp falls to 130*F, it's time to slice the most tender juicy brisket you ever had
I did all that except the temperature. I saw everywhere to cook to 205 but I am using salt lick cookbook with there recipes. I can't believe they would make this error? So even though its white all the way through the fat will eventually soften it up? It wasn't pink anywhere?
I made smoked mac n cheese on the BGE last night for a party. I heard from someone else who had it how great it is. It was the party fav. Just make mac n cheese the way you like and smoke for 2hrs. This is now my go to when I have to bring a side to a get together. https://mybackyardlife.com/smoked-mac-and-cheese-on-the-big-green-egg/
Quoted from Viggin900:I made smoked mac n cheese on the BGE last night for a party. I heard from someone else who had it how great it is. It was the party fav. Just make mac n cheese the way you like and smoke for 2hrs. This is now my go to when I have to bring a side to a get together. https://mybackyardlife.com/smoked-mac-and-cheese-on-the-big-green-egg/
This is a fantastic idea. I am going to try this as well
Quoted from Viggin900:I did all that except the temperature. I saw everywhere to cook to 205 but I am using salt lick cookbook with there recipes. I can't believe they would make this error? So even though its white all the way through the fat will eventually soften it up? It wasn't pink anywhere?
While it was technically cooked and safe to eat, it hadn’t had the time or heat to break things down and become tender. It’s probably a typo. It happens.
Quoted from Viggin900:I did all that except the temperature. I saw everywhere to cook to 205 but I am using salt lick cookbook with there recipes.
What temp did you cook at.
I usually cook at 270f then Wrap the brisket in butcher paper when the meat reaches 170 or so then. And keep cooking until internal temperature around 200-205.
Quoted from Viggin900:I did all that except the temperature. I saw everywhere to cook to 205 but I am using salt lick cookbook with there recipes. I can't believe they would make this error?
Yeah, that's a big error for sure (on an expensive cut of meat).
Quoted from Viggin900:So even though its white all the way through the fat will eventually soften it up?
Right.
The brisket was traditionally a junk cut of meat, because it was tough. It's only recently that it became expensive (just like ribs were always garbage meat, then they became popular ; the price went way up)
By slowly bringing the temp up to 205, you **render** the tough fats and hard tissues into juicy edible meat.
Quoted from vid1900:Yeah, that's a big error for sure (on an expensive cut of meat).
Right.
The brisket was traditionally a junk cut of meat, because it was tough. It's only recently that it became expensive (just like ribs were always garbage meat, then they became popular ; the price went way up)
By slowly bringing the temp up to 205, you **render** the tough fats and hard tissues into juicy edible meat.
Thank you, similiar to pork butt I guess. Not sayin it was a top quality briskett but I got it at my Kroger for $40 and 17.8lbs. That was before 2020 though. Thing took up room in the freezer for awhile.
Our grocery store had pork butts on sale for .99 a pound. I always cook on fat cap up and I cut the fat cap in squares and I add the fat cap to the meat when finished. Here are some photos before the cook and during the cook. Cooking with apple wood and Fogo.
20220529_104716 (resized).jpg20220529_105905 (resized).jpg20220529_144536 (resized).jpgQuoted from hawkeyexx:Our grocery store had pork butts on sale for .99 a pound. I always cook on fat cap up and I cut the fat cap in squares and I add the fat cap to the meat when finished. Here are some photos before the cook and during the cook. Cooking with apple wood and Fogo.
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good looking poke butt
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Sana'a
Crystal Lake, IL
