What's cooking today? 🔥 Pics are necessary!

[TELLIOTT]

Looks good. How long was the cook?
-PH

5 hours, 4 hours and 1 hour in sauce

 

[TELLIOTT]

Bacon is just pork belly sliced thinly.

Yes. I used to get 1/2 pork bellies from my local butcher, cure it, smoke it then take it back and they would slice it for me.

 

[Larry MacDonald]

First smoke on my Woodridge pro. Finished seasoning yesterday looking forward to dinner. Just put on baby back ribs. Later I will start chicken thighs for my wife

 

[Jrvs23]

First time doing a pork shoulder on new Traeger Pro 34.- 9.5 lbs shoulder
- 2 hrs smoke setting with additional smoke tube with pellets and apple pieces.
- 12 hrs at 225
- 5 hours at 275 until 195+ internal and probe tender.

Turned out nice! I will keep tweaking as I learn this thing. Might wrap next time for a bit. Bark is spots was slightly tough.

 

[FireTechMike]

I did an overnight brisket yesterday and barely got a photo. I put it on at 1 am. Seasoned with S&P, garlic powder and a little Meat Church Holy Gospel. The Bronson $h#t the bed at 4 am. It completely overfilled the fire pot and shut down. I woke at 7:30 to find it had been smouldering at around 100 degrees F for 3 hours. I cleaned the fire pot and got it going again. 250 degrees for 6 hours and it was probe tender by 2 pm. It still turned out great despite the problem.

 

[RustyJake]

Pork butt yesterday
On first thing in the morning and served for dinner.
Turned out perfectly


Wrapped at 170 after the bark had formed. Cranked the pit to 325°. I removed the wrap at about 190° internal till they were at 197, then wrapped again u til 205°.
Held in the oven on warm and hold setting till pulling and serving