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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... -
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... -
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... -
Labor day brisket and ribs
12.15 pounder Angus packer. Brown sugar, spog. Put on the traeger at midnight Saturday, and took it off at 10am Sunday. Foiled, wrapped in a blanket and into the cooler for close to 5 hours (too long, I know). Still the brisket God's were smiling upon me that day....juicy as hell, tender... -
Angus Brisket at Restaurant Depot
Hi everyone! Hope you're all enjoying a beautiful Friday! I took a trip to the local RD for brisket. I have bunch of folks coming by on labor day and since briskies are not readily available here in Long Island, NY I wanted to be sure I was stocked up and ready to go. Anyway, all RD had was... -
Whole chick on the traeger
Here's the rundown... Whole roaster is brining in salt,brown sugar, and a bunch of spices as we speak Tomorrow I'm going to take it out of the brine midmorning and let it sit in the fridge a few hours to develop a pellicle. Then a little coat of oil It will go on the traeger at 375 till it hits... -
A maze n tray and traveler pellet grill
I'm just getting started with a traeger pellet grill. I have heard, and agree, that the smoke isn't great. I would like to use my A Maze N tray as a supplement. Question is, how do we get air to the tray with the grill lid down? I can't seem to keep the tray lit. Is there something I'm missing...- matt r
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- Replies: 12
- Forum: Pellet Smokers
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Traeger temp nonsense
So I just got a Traeger grill. I'm cooking up a boneless pork loin as per their recipe, which calls for 3-4 hours on the "smoke" setting which is supposed to be about 160-180 degrees. Well as PER DIRECTIONS, I SET the thing to smoke and left the lid up for about 10 minutes. I put the swine on...- matt r
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- Replies: 5
- Forum: Pellet Smokers
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1st pellet brisket
So I'm going to do a 15 lb packer on my Traeger tonight. I got the beef rubbed down with spog and also some brown sugar which I love on brisket. Ill be using Pit Boss competition pellets (picked up a 40lb bag at Lowe's for $8.50! The bag was slightly torn so they discounted it 50%) Going to... -
What I don't get about Brisket
I have only done 2 full packers so far, and gotten very lucky that they both turned out pretty well. So I'm certainly no expert! But when i see someone on tv doing briskets, they always seem to just put a rub on, toss it onto the smoker racks, and then leave it alone. I never hear about stalls... -
Brisket Prep
Hey Guys, Im going to do my 2nd ever brisket tomorrow night. 15 pounder. Using my Weber Kettle with the Slow and Sear. Going to bring it to 200 and start probing. First one I did a few weeks back came out really well for a newbie, so Im stoked for some late night smoking and beer drinking. My... -
Brisket AND Pork Shoulder? Can it be done?
Can I do a brisket and a pork shoulder at the same time on my weber kettle? I'd use my Slow and Sear, and realize that the Pork Shoulder is going to take less time than the Brisket. And assuming I can make both fit on the grate, what about cross contamination? Is that an issue? Seems like it...- matt r
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- Replies: 4
- Forum: General Discussion
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consensus on the best thermometer
What Im looking for is something that will let me monitor the temp of my Weber Kettle, and also give accurate IT's. I don't need a lot of bells and whistles, but ease of use is appealing and so is Bluetooth. Is there something out there that fits the bill and is widely considered the best bang...- matt r
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- Replies: 14
- Forum: Meat Thermometers
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Dry brining?
Anybody use this technique? Just salting meat and letting it sit for a day or so. Apparently it helps retain the juices. Thoughts? Experiences?- matt r
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- Replies: 7
- Forum: Sauces, Rubs & Marinades
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Brown sugar?
Hi guys, I just did my first full packer brisket and was really happy with the way it turned out. I used a homemade rub of brown sugar, salt, pepper, onion and garlic powders, cumin, and chili powder. Now we all liked the end product, but I heard that brown sugar doesn't go with beef, only...- matt r
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- Replies: 13
- Forum: Sauces, Rubs & Marinades
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1st Brisket success!!!!
Did my first full packer brisket this weekend. Agonized about doing it for months, and finally found one for about $2.85 a pound. So I pulled the trigger and brought that 10 pounder home. Put a rub of brown sugar, spog, cumin, some crushed red pepper and a sprinkling of Montreal Steak Seasoning... -
got some porkbelly,so...
1st time trying bacon. Got about 8 pounds,and have rubbed it down with turbinado sugar, kosher salt and pepper. Stuck it in the fridge and in about 10 days gonna put some hickory smoke on it. Not using any cure as it's going to be in the fridge. So any tips?128515- matt r
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- Replies: 17
- Forum: Hot Smoked Bacon
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Eastmans jerky cure question
I bought the package for mesquite jerky seasoning and cure. Contained two small packets, one cure and one seasoning. Seems woefully inadequate, but Id like to try it. few Questions please: 1. Im using about 5 lbs London Broil about 1/4 inch thick. Can I simply sprinkle the cure on the meat and...- matt r
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- Replies: 2
- Forum: Making Jerky
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epic fail Please help!
I did a Beef Chuck Shoulder roast, about 6-8 pounds. Marinated it overnight, cooked at 250 to an IT of 195. Foiled , put in cooler with a blanket. Sat for about 3 hours. It was terrible. DRY as the Desert. What the heck happened? Im so Frustrated.... -
beef chuck shoulder roast
I have a Beef Chuck Shoulder roast, about 6-8 pounds. I have it marinating and plan to slather it with Mustard and then a rub. Goes into the smoker tomorrow at 225 and when it hits IT of 190 I plan to pull it and let it rest. Ive heard anything from 6 hours to 20 hours for this cut. Does anyone...
