What's cooking today? 🔥 Pics are necessary!

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
 

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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.
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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.
 

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