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Slimpicker

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Post your FireBoard cooks here, please label them by meat type or meat name and make sure your link 'works' correctly. Give as much description as you can thru your cook.
Others will learn from these and be better cooks. You can still have them in "what's for dinner" thread, just also add them here so we have one central place to compare.



Thnx RustyJake
 
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Slimpicker

Slimpicker

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Corned Beef into Pastrami

https://share.fireboard.io/A278AC

  • soak it over night in a pickling spice water brine (this draws out the salt and gives it a good flavor)
  • Pick up this rub https://smile.amazon.com/gp/product/B007SR8IP2/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1 It has everything in it used by the Katz corned beef method
  • Use 1 whole bottle of that rub and, mustard first, on your corned beef, sit in frig overnight UNcovered
  • Smoke at 250° wrap like a brisket after you see a very dark bark on your meat ( - WRAP IN PEACH PAPER) Take it to 200°
started here https://www.traegerforum.com/threads/whats-for-dinner-tonight-dinner-ideas.93/page-25#post-13915
recorded here https://www.traegerforum.com/threads/whats-for-dinner-tonight-dinner-ideas.93/page-26#post-13971
 

RustyJake

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Ironwood 650
Pork Ribs
2 racks side ribs
2 racks back ribs
Dickson's Redemption Rib Rub
Modified 3-2-1

Fireboard session
 
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Slimpicker

Slimpicker

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1627599544822.png


I have only encountered a baby back that meaty once before... I mean that is freakin thick!!!
 

MidwestSmoker

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Wow! I went to a local specialty meat shop today hoping to find beef ribs. There were just two available and both were very meager. I bought the meatiest of the two and it is much smaller than your baby back! It is supposed to be the other way.

I need to find another meat supplier.
 

RustyJake

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Sirloin Tip Roast
220°F Hickory pellets, super smoke on
Kinder's Buttery Steakhouse and Holy Gospel Rub
Reverse seared on gasser and grates once 115°F internal temp achieved
Sun Aug 1 Session https://share.fireboard.io/099412
 
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Slimpicker

Slimpicker

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Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide

RustyJake

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20 LBS of side bacon (about the maximum for the IW650)
Dry brine for 7 days
Furtado Farms Hickory in the hopper, apple pellets in the smoke tube
Smoke until 150°F internal temp
Mon Aug 2 Session Side Bacon https://share.fireboard.io/338171
 

MidwestSmoker

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A 13 pound Prime packer brisket. Rub was salt and pepper only, with just a touch of garlic powder. Went into the Traeger set at 180 degrees with hickory pellets just after 9 pm for the overnight cook. Two smoke tubes with hickory wood chips and pellets added using Slim's technique.
 

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