New Guy in GA

SmokinAL

Active member
Joined
Jan 1, 2021
Messages
107
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32
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Location
West GA
Grill
Texas Elite 34
Howdy all,

I just got a brand new Texas Elite 34 given to me by a friend about 3 weeks ago. So far I love the thing. I've done 3 Boston butts, 2 beer can chickens, 2 pans of muffins, and a french toast casserole. I got it in a little cold snap and realized very quickly the temp displayed on the unit is off about 10 degrees and this thing needs a welding blanket in temps under 40 degrees or so. I went ahead and bought a Thermopro TP-27, it has definitely made the cooking process much easier an I like the idea of not having to open the grill constantly to check temps. I will probably upgrade to a Fireboard 2 this spring/summer. I think next weekend I may tackle a brisket. I'm just unsure of my skill and still kind of weary of the traeger for that long of a cook. For my first few cooks I used the traeger pellets only. They good pellets, but I don't think they are double the price good. So I swapped over to the B&B brand from Academy Sports and so far they have been more than reliable for heat and smoke. They definitely produce more visible smoke than the traeger pellets. I've been lurking here for a week or 2 before I joined. It's nice to see good forums still around, I hate that everything has moved to Facebook....(Insert barfing emoji here)
 
Welcome to the forum!
 
Howdy all,

I just got a brand new Texas Elite 34 given to me by a friend about 3 weeks ago. So far I love the thing. I've done 3 Boston butts, 2 beer can chickens, 2 pans of muffins, and a french toast casserole. I got it in a little cold snap and realized very quickly the temp displayed on the unit is off about 10 degrees and this thing needs a welding blanket in temps under 40 degrees or so. I went ahead and bought a Thermopro TP-27, it has definitely made the cooking process much easier an I like the idea of not having to open the grill constantly to check temps. I will probably upgrade to a Fireboard 2 this spring/summer. I think next weekend I may tackle a brisket. I'm just unsure of my skill and still kind of weary of the traeger for that long of a cook. For my first few cooks I used the traeger pellets only. They good pellets, but I don't think they are double the price good. So I swapped over to the B&B brand from Academy Sports and so far they have been more than reliable for heat and smoke. They definitely produce more visible smoke than the traeger pellets. I've been lurking here for a week or 2 before I joined. It's nice to see good forums still around, I hate that everything has moved to Facebook....(Insert barfing emoji here)
Im not a big fan of facebook either.
 
Take a look at Matt pit and weekday brisket, I have found this to be a reliable method of doing a brisket...
 
Welcome to the forum @SmokinAL 🍻 I completely agree and have a hard time following the facebook groups. I guess I'm old school and still like a good message board.
 
Howdy all,

I just got a brand new Texas Elite 34 given to me by a friend about 3 weeks ago. So far I love the thing. I've done 3 Boston butts, 2 beer can chickens, 2 pans of muffins, and a french toast casserole. I got it in a little cold snap and realized very quickly the temp displayed on the unit is off about 10 degrees and this thing needs a welding blanket in temps under 40 degrees or so. I went ahead and bought a Thermopro TP-27, it has definitely made the cooking process much easier an I like the idea of not having to open the grill constantly to check temps. I will probably upgrade to a Fireboard 2 this spring/summer. I think next weekend I may tackle a brisket. I'm just unsure of my skill and still kind of weary of the traeger for that long of a cook. For my first few cooks I used the traeger pellets only. They good pellets, but I don't think they are double the price good. So I swapped over to the B&B brand from Academy Sports and so far they have been more than reliable for heat and smoke. They definitely produce more visible smoke than the traeger pellets. I've been lurking here for a week or 2 before I joined. It's nice to see good forums still around, I hate that everything has moved to Facebook....(Insert barfing emoji here)
Welcome! Just joined last week from Acworth, GA!
 
Welcome! Just joined last week from Acworth, GA!
Nice! We're not far apart then. I'm on the south side of Dallas/New Georgia area. If you get the chance look up Harvest time market in Dallas. Best place around for good quality meat at a great price!
 
Take a look at Matt pit and weekday brisket, I have found this to be a reliable method of doing a brisket...

I've been looking at the different methods. Every other weekend I get a 3 day weekend, so I plan to cook it then, that way there are no time restrictions.
 
I just watched Myron Mixon do a seminar on youtube bout brisket. Looks like he has a pretty neat method. Cook at 300 for first 2 hours. Pan it and cover in foil, keeping the grill at 300 until the internal temp is 205. Then resting for 2-4 hours in the pan covered with a moving blanket. Separate the flat and the point. Slice the flat put the point back on the smoker at 300 for an hour to form a bark for burnt ends. So I think I may try this method for the first time.
 
Nice! We're not far apart then. I'm on the south side of Dallas/New Georgia area. If you get the chance look up Harvest time market in Dallas. Best place around for good quality meat at a great price!
Very familiar! Have also used Findley’s a good bit as well. I also find that Sam’s Club in Hiram is incredibly consistent when it comes to the quality and price of their meat. I picked up a 23lb prime brisket last time I was there for around $65. Cooked low and slow on my Pro22 until 165 internal temp, actually had some weather issues so I moved it into the oven at 225 for the remainder of the cook. Turned out phenomenal. Good luck with your brisket!
 
I just watched Myron Mixon do a seminar on youtube bout brisket. Looks like he has a pretty neat method. Cook at 300 for first 2 hours. Pan it and cover in foil, keeping the grill at 300 until the internal temp is 205. Then resting for 2-4 hours in the pan covered with a moving blanket. Separate the flat and the point. Slice the flat put the point back on the smoker at 300 for an hour to form a bark for burnt ends. So I think I may try this method for the first time.
Sounds interesting let us know how it turns out.
 
Very familiar! Have also used Findley’s a good bit as well. I also find that Sam’s Club in Hiram is incredibly consistent when it comes to the quality and price of their meat. I picked up a 23lb prime brisket last time I was there for around $65. Cooked low and slow on my Pro22 until 165 internal temp, actually had some weather issues so I moved it into the oven at 225 for the remainder of the cook. Turned out phenomenal. Good luck with your brisket!

Nice! I just can’t get on board with Findley’s. They’re usually more expensive and lesser quality IMO. I’m going to try Sam’s for the brisket. I’m ready for the Costco to open up in Dallas. I hope it’s nicer than the Hiram Sam’s. I was in Harvest Time today and they have USDA Choice angus beef brisket for 4.99/lb. Not sure if that’s a good price or not? I just put 2 pork butts on about an hour ago. One 9.5 pounder from Kroger and one 6.5 pounder from Harvest time. Trying to get this pulled pork down pat so it gets easier and easier.
 
I hate that everything has moved to Facebook

Satan's Playground

They good pellets, but I don't think they are double the price good.

They are also the most 'dusty' of all the pellets I've used... they fall apart easy.

ANYWAY....

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