Smoker Questions

tolstoy

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Aug 17, 2016
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Brined overnight in 2gal water, 1/2 cup salt, 1/2 cup sugar, 10oz of soy sauce, a bunch of minced garlic, rubbed sage, thyme, rosemary, chopped onion and a couple of oranges. softened butter mixed with garlic, sage, rosemary placed under skin on breasts then rubbed all over. Seasoned with Texas rub mis of kosher salt, pepper, and garlic. Been on an hour at 275. Probably 2 more to go. 13lb bird.
 

zarnold56

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Aug 9, 2009
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Started at 9:30am at 225, basted in butter starting at 11am. Moved to 350 at 11:20am to finish at 161 in the breast at 12:40. Brined it for 16 hours with traeger turkey brine. Turned out amazing.
 

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tm3308

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Jun 13, 2010
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I caught COVID at the tail end of last week, which turned what was going to be a 9-day trip back home for the holiday into a 3-day trip with about 14 hours of it spent on the road, but I'll be damned if I wasn't gonna cook my first complete Thanksgiving dinner. We'd gotten smoked turkey from a guy who ran a smokeshop for as long as I could remember, but he retired this year, so this was my first year cooking the turkey. I'd meant to get one a few weeks ago for a trial run, as I'd never smoked turkey before, but that didn't happen. So I had to wing it, and I'm thrilled with the results (ignore the splotchy appearance on the skin; the last basting was when most of the butter was gone and some of the seasoning in the butter started clumping up a little, but it didn't make a noticeable impact on the flavor). Super smokey flavor, but still plenty juicy (I rubbed some compound butter under the skin on the breasts, then basted with compound butter every hour for about four hours). But the gravy I was able to make from the drippings might have been even better. The potatoes, green bean casserole and dressing are things I was already making in years past, but now I can handle the entire meal with no problem, which is kind of fun.
 

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bosco

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Dec 21, 2008
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Thanksgiving is over. It's chili weather. First time doing something like this. Will post updates.

https://ericasrecipes.com/smoked-chili-over-the-top/#recipe
View attachment 106027

Turned out pretty good. Made according to recipe but with 3lbs of beef because I like it meatier. The chocolate added sweetness but my ham fisteded palette isn't refined enough to denote any cocoa. Next time I would add more chili powder but I like it more hearty. Give it a 8/10 would make it again.

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AgronAlum

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Jul 12, 2014
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Has anyone smoked a whole beef tenderloin? I had some family suggest it for Christmas dinner.
 

tang

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Apr 11, 2006
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Has anyone smoked a whole beef tenderloin? I had some family suggest it for Christmas dinner.
I did 4 whole NY Strips for customer appreciation last week. Turned out excellent. Less fat & shorter cook time vs whole ribeye or prime rib.
 

Cyclones_R_GR8

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Damn wish I was your customer.
NY Strip and Flat Iron are my preferred cuts of steak. Did a flat iron last Friday. About 3 minutes on one side and about 4 minutes on the other side till it felt like medium rare. Basted it in butter with rosemary, thyme and garlic. Then made a red wine reduction to drizzle over it after it rested
 

JP4CY

I do not tan my taint
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Dec 19, 2008
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Testifying
Helluva smoke ring on the ribs tonight.
(Diced up for a kiddo)
20221210-180536.jpg
 

BillBrasky4Cy

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I'm kicking around throwing a rib roast onto the Traeger for NYE. Does anyone have any tips or rub suggestions?
 

JM4CY

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Anyone replaced their hot rod on their Traeger? Care to post any helpful links to doing so or any tips?
 

cycloner29

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Dec 17, 2008
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What's a Mississippi roast please?
Take a Chuck roast, smoke it for 2 hours at 275. After 2 hours put in a foil pan, add a packet of ranch seasoning and a packet of Au jus. Add the juice from a bottle of whole pepperoncini along with 4-5 pepperoncinis add around a half stick of butter. Cover with foil and another 2 hours at 275. Fork pull apart depending on how much connective tissue you have on the roast. Really easy on either the smoker or crock pot.
 
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