Introduction and Smoking Pictures

Discussion in 'General Discussion' started by sonofasmoker, Jul 19, 2016.

  1. sonofasmoker

    sonofasmoker Smoke Blower

    Hello everyone!

    Let me first start by saying thank you! This forum has been a wealth of knowledge that I am trying to soak up. Though this is my first time posting, I have be cruising through the messages boards for close to a year. About 2 months ago I finally broke down and bought and Traeger. I am thoroughly enjoying it and see the pro's and con's that people have been referring to. All and all, I am happy with my purchases. 

    Thanks to my parents down in Jacksonville, I was able to talk them in to signing up for a Restaurant Depot account. I cruised over to my local Atlanta store and was pleasantly surprised! I wish I would of known I was going to be walking into a refrigerated warehouse and spending an hour drooling over the selections. Needless to say, shorts, flip flops and a T-shirt are not the proper attire to wear in there :) 

    I want to do a brisket, but I wanted to work my way up before ruining a $40 piece of meet. I cam upon a "Beef Coulttes" which, at the time, seemed like the flat of a brisket. When I got home I realized I was mistaken but figured I would give it a try anyways. For $2.49/lbs I was ok with trying it out.


    My taste buds are pretty easy to please when it comes to beef. I did a simple SP rub with a mustard binder. Trimming the fat was very similar to brisket (from what I have seen) and I enjoyed doing it! This is the coulttes (I think its actually coulotte*) rubbed up then thrown on the smoker. I put the Traeger on the smoke setting for 3 hours, then kicked it up to 225 until I got to 160. After 160 I poured on some Parkay and wrapped her in foil until she reached 190. After that she sat on the counter for 45 min and I carved in to her. 

    While the coulotte was on the grill, I rubbed up two slabs of ribs - one with a mustard binder and one with a Tabasco Sriracha binder. I didn't notice a difference but for you sriracha lovers out there, you have to try the Tabasco brand if you can find it! The rub I used for both was the Bad Byrons Butt Rub (its ok). 

    As you can see, the coulotte is looking pretty good. I was kind of worried that it wasn't going to be moist. From the pictures, you can tell it looked kind of dry but I pushed forward. For my spray, I used Sailor Jerry's (yum!), vinegar and water. I believe I wrapped her after this picture and finished everything off. 

    The final product was pretty surprising. I will take any comments that y'all can give me in regards to this meat. It was plenty juicy, flavorful and delicious. I sliced half of it thinly, then cubed the other half for some burnt ends. Sadly I didn't get to eat too much of them due to my wife DEMOLISHING them! I guess as long as I can keep her taste buds happy she will allow me to buy meat haha. 

    The ribs were meh. To be honest, I am not a huge rib guy. I figured I needed a backup in case the beef sucked, but thankfully it didn't. That's my introduction, back into the darkness I go. If the brisket smoke goes well, I might do a write up since there's not many of those on here ;)

    Thanks guys and gals!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good from here!

  3. sonofasmoker

    sonofasmoker Smoke Blower

    Thank you sir! The leftovers for lunch today weren't bad either [​IMG]
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty smoke! Welcome!
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  6. sonofasmoker

    sonofasmoker Smoke Blower

    I was being facetious when I said that, but thank you sir! Checking out your link now!

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