Traeger grill/smoker - smokem -low and slow-post up!

Discussion in 'The Cooking Channel' started by Patriot, Jan 12, 2019.

  1. Patriot

    Patriot Active Member Supporting Member

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    39 degrees outside and good time to smoke a brisket.

    Picked up a nice 8.55# brisket and fired up our Traeger grill smoker. Gave it a perfect Texas rub and will let the beast roll in mesquite smoke @225d for the next 10 hrs. Using the igrill mini meat thermometer which sends the exact internal temp to my iPhone app so I know the perfect temp to pull the beast off the grill. We like an internal temp of 202-204. Will let it roll low and slow in smoke for 6 hrs and then the last 4 hrs I will use a Texas crutch for the finish. Will post up a finished pic about 6pm or so. Smoke smart not hard I say.

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    Last edited: Jan 12, 2019
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  2. molonlabe

    molonlabe Member

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    I bought a Pit Boss pellet grill last year...and love the thing. I try out everything I can on it....try frozen pizza on it...makes a plain pizza quite tasty. And fresh turkey breast is fantastic when smoked on there.
     
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  3. Traceround

    Traceround turtles all the way down

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    I’m about to be throwing a prime rib roast on my traeger here in a bit! We need a dedicated traeger/smoking/grilling thread!
     
  4. Patriot

    Patriot Active Member Supporting Member

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    @Traceround -Let’s consider this a Traeger/pellet grill dedicated thread. Post up pics of your smokin pellet grill loaded up!

    Pics of that Prime Rib when you load it in the Traeger!
     
    Last edited: Jan 12, 2019
  5. Patriot

    Patriot Active Member Supporting Member

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    Last edited: Jan 12, 2019
  6. molonlabe

    molonlabe Member

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    I accidentally placed my thermometer setup on a part of the grill instead of the box...so I need a new one now.
     
  7. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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  8. Patriot

    Patriot Active Member Supporting Member

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    (4) hrs in and temp @163d - added the Texas crutch and will let it gain and internal temp of 202d then pull it off the smoker and let rest and then serve. Love the Igrill mini meat thermometer, going on 4 yrs now.
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    Got bark!
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    Texas crutch -let it go low and slow until it hits 200-202d internal temp.
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    Last edited: Jan 12, 2019
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  9. Love2shoot

    Love2shoot Stay Gray

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    Any of you guys do some burnt ends with ya briskets?
     
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  10. Patriot

    Patriot Active Member Supporting Member

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    Done!

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    Now let it rest for 30 min, slice and serve.
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  11. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    Yes !
    Using the point for that.
     
    Last edited: Jan 12, 2019
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  12. Zbizzle911

    Zbizzle911 Charter Freedom Lover Charter Member Supporting Member

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    Nice I want to do a brisket on my piteous just haven't took the time
     
  13. Patriot

    Patriot Active Member Supporting Member

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    Here is the Texas dry rub recipe if anyone is interested in giving it a try. We really like it.

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    The brisket really turned out great. My wife said it’s was the best yet.

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  14. Traceround

    Traceround turtles all the way down

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  15. Traceround

    Traceround turtles all the way down

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    So I smoked up this prime rib roast for a buddies family as they have been contemplating buying a traeger and wanted to see how it worked. They bought the roast and gave it to me on Friday and told me to keep it simple.
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    So I made a garlic and herb butter with thyme and rosemary. Slathered it all up and got it ready for the grill.
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    After a couple hours in
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    They prefer their meat way more done than I, but I couldn’t argue since they paid for it. Flavor was off the charts and it was drowning in juices. I’ll make this one again and pull it way earlier for my liking.
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  16. I_load_my_own

    I_load_my_own Happy to be here Supporting Member

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    All of this look sooo very good.
    I have done a couple of briskets and somewhat not complaining but they fall apart on me when I go to cut them, I can't get them sliced like above. They become more of a pulled brisket which still taste great.
     
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  17. Patriot

    Patriot Active Member Supporting Member

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    Wow! great job, that really looks awesome!
     
    Last edited: Jan 13, 2019
  18. Patriot

    Patriot Active Member Supporting Member

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    @I_load_my_own I had the same problem with the brisket falling apart when I cut and sliced them which can be a good thing. What I do now is after pulling it off the smoker, I keep it wrapped in foil and cool it down for 2 hrs in the frig. This is what I did with the above brisket and it sliced up pretty good. No expert here, but cooling it down seems to work. Hope this helps.
     
    Last edited: Jan 13, 2019
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  19. I_load_my_own

    I_load_my_own Happy to be here Supporting Member

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    Thanks, that's something I hadn't thought of trying.
    My personal issue with that is I want to dig in when it's hot, by the time it's done, I am starving after smelling it cook all day.
     
  20. Patriot

    Patriot Active Member Supporting Member

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    Haha..yeah, I know the feeling.
     
  21. Butter

    Butter Who’s in charge around here? Staff Member Benefactor Charter Life Member

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    Man, great thread right here
     
  22. Traceround

    Traceround turtles all the way down

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    I’m goimg to throw some chicken legs on for football today. Will update once I get started!
     
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  23. Winn10

    Winn10 Active Member Benefactor Life Member

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    In my experience, if it falls apart while slicing it is overcooked. YMMV

    Sent from my SM-G965U using Tapatalk
     
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  24. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Saw they have a Yoder pellet grill at a local place. A bit pricey, but made like a tank. Not skinny sheet metal like most smokers these days. Which I like. Debating adding a pellet grill to the Green Egg so I can be lazy like all you cook pellet guys if I want to.
     
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  25. Traceround

    Traceround turtles all the way down

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    DOOO ITTT!
     
  26. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    I have a small budget right now and several wants and needs. Including firearms. Plus Mrs Fool has grand schemes as well. But pellet grills are so dumbed down, even Mrs Fool could use it when I am not around.
     
  27. Traceround

    Traceround turtles all the way down

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    My buddies wife saw how simple it was last night and now she wants him to go buy one!
     
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  28. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    They are easy. But I just can't bring myself to buy the more affordable pellet grills the big stores are all importing from China. They are so thin and flimsy I'm afraid I'll set a beer on it and it will collapse. My smoker up in the mountains is about 300 lbs so it can be used to barricade doors or deflect rifle rounds too. I like that.
     
    Last edited: Jan 15, 2019
  29. Traceround

    Traceround turtles all the way down

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    I hear that. When I started looking at them I was shocked at some of the build quality of some of the cheaper models.
     
  30. Patriot

    Patriot Active Member Supporting Member

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    Dumb down? haha..nah, more like working smart not hard :D.

    The Big Green Egg Company was founded in 1974 by Ed Fisher and is based in Tucker, Georgia in the United States. Production of the Big Green Egg takes place in Monterrey, Mexico, by the company Daltile. ;)
     
    Last edited: Jan 13, 2019
  31. Traceround

    Traceround turtles all the way down

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    Decided to do some smoked deviled eggs while I was waiting for the eagles game to start.
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    The mixture is mayo, brown mustard, some finely chopped extra crisp bacon I had leftover from breakfast. Has an excellent smoke flavor all around. Eggs were hard boiled and the. Sat on super smoke for about a half hour. Then topped with a little paprika and a little more bacon!
    Will be making these again.
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  32. wvsig

    wvsig Well-Known Member

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    A good Granton will help with slicing. Other knives tear the meat.

    Victorinox Wide Roast Beef Slicer, 14" Straight, Granton, 1.50" At Black Fibrox Pro Handle https://www.amazon.com/dp/B001DB9JPM/ref=cm_sw_r_cp_api_i_6rDpCb73MGCCJ
     
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  33. wvsig

    wvsig Well-Known Member

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    Buy once cry once. Thermoworks are the best thermometers on the market. Commercial quality highly accurate. Probes are replaceable if they get damaged.

    https://www.thermoworks.com/Signals

    Or

    https://www.thermoworks.com/ThermaQ-Kit
     
    Last edited: Jan 15, 2019
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  34. Patriot

    Patriot Active Member Supporting Member

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    Traeger Smoker -Venison tenderloin wrapped in bacon hickory smoked and just let the bacon caramelize it’s done!

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    Last edited: Jan 15, 2019
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  35. Lager

    Lager Active Member

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    I too, am a big fan of the "Texas crutch" method..Helps eliminate overly dried out meat and allows it to steam it self done in the juices and rub you applied..
     
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  36. Traceround

    Traceround turtles all the way down

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    Did a couple racks of ribs last night. Left them in the sous vide while I was at work all day and then came home and tossed them on the traeger to smoke and bark up. Came out just perfect. They were falling apart as I was bringing them into the house and I almost dropped one rack...
    One ingredient each. The top is the rub from Red Hot and Blue here in Raleigh.
    The bottom rack is the Traeger pork and poutlry rub. I was split 50/50 and in love with both..
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  37. Patriot

    Patriot Active Member Supporting Member

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    Looks amazing, Fall off the bone ribs!
     
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  38. Lager

    Lager Active Member

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    Know what's kind of funny ? Im the exact opposite , after smelling the smoke all day and tending the meat ? I really don't want any of it.. Now, the next day when I got my nose clear? I will tear it up..
     
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  39. molonlabe

    molonlabe Member

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    Burgers for the boy tonight....
     

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  40. molonlabe

    molonlabe Member

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    Done
     

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