Recent content by matt r

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  1. matt r

    First Boston butt questions

    I did an 8 pounder this weekend on a traeger pellet grill. I started at 11pm Saturday night, and let it smoke at 225. Well, at about 430 on Sunday my temp reading was 205. Great! BUT...I removed the probe and put it in another part of the meat and it read 190! So I let that go another few hours...
  2. matt r

    Doing better with the big bird!

    So I gave turkey another shot. My last try (see Rubber Turkey thread) didn't go so well. It wasn't *bad* but it wasn't wonderful either. This time I didn't brine or inject. I put some butter and spices under the skin (I tried Bells Turkey Seasoning...it was ok) and rubbed the whole thing down...
  3. matt r

    Rubber Turkey

    lol!
  4. matt r

    Rubber Turkey

    Come on now!LOL
  5. matt r

    Rubber Turkey

    Bregent Ive done dry brining on a steak (salt and leave uncovered in the fridge) with really good results. Would I treat the turkey breast the same way?
  6. matt r

    Rubber Turkey

    I'll try that. Thanks!!
  7. matt r

    Rubber Turkey

    Thanks guys, lots of info to chew on here. Im going to give it another shot, this time with a dry brine.
  8. matt r

    Rubber Turkey

    Also...where do you guys fall on wet brining anyway? I like the taste and juiciness it provides but not the rubbery skin. Should I wet brine, then let it dry out a bit? maybe uncovered in the fridge for a bit?
  9. matt r

    Rubber Turkey

    Thanks guys. Actually it was all kind of rubbery, but the skin especially. It DID go straight from the brine to the grill, so it was definitely wet. The brine was roughly 2 quarts water, cup of salt 1/2 cup Brown sugar.
  10. matt r

    Rubber Turkey

    Hi Guys. I did a 8 pound turkey breast on the traeger last night and it came out tasty, but rubbery. Off-puttingly rubbery, to be exact! I brined the bird overnight in water salt and brown sugar, set it the smoker to 325 and cooked to an IT of 165. The bird was on a rack over a pan of water and...
  11. matt r

    Slow Roasted, Seared Prime Rib Pellet Grill Style

    Good Lord...
  12. matt r

    Brisket fail and questions

    Definitely under cooked. It was tough. Really goes to show you how finicky this cut is...last one I did I pulled at 193, with the probe sliding in like a hot knife through butter. It was fantastic! This one not so much. Thanks for the great tips and kind words, gentlemen.
  13. matt r

    Brisket fail and questions

    Hi guys. I did probe but maybe not thoroughly enough. It seemed good to go, but I guess I should have been more diligent.
  14. matt r

    Brisket fail and questions

    Did a 16 lb packers on the traeger. 225 degrees to an IT of 193. It was weird. The juice was pouring out of it as I was slicing it, but even then I knew it was going to be dry...and it was! My question is how do I know if it was undercooked or overcooked? I pulled it at 193, wrapped it in foil...
  15. matt r

    Labor day brisket and ribs

    Thanks guy. I was really happy with this one. Can't wait to do another!
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