What's cooking today? 🔥 Pics are necessary!

[jayjordan]

What did you think of the Smokin' Pecan pellets? (Assuming these were not the Smokin' Pecan SHELL pellets.)

They were the Smokin Pecan Shell Pellets. I really like the flavor the pellets gave to the meat.

 

[RayClem]

In the Spring, I smoked a large batch of chicken breasts, pork loin chops, and NY strip steaks. They were placed in my freezer. My wife and I have been eating off them all summer. As summer nears its end, so is my stash of frozen meat. Today, I started replenishing my stash for the cooler months with the cooking of six very large chicken breasts. These were boneless, skinless breasts that have minimal fat. Thus, to keep the chicken from drying out, I marrinated it overnight in Stubbs Chicken Marinade. Then during the cook, I basted it on both sides with Meat Mitch White Sauce. Since the sauce is mayonnaise based, it adds the fat needed to brown the meat and keep it moist. We ate half a breast this evening (as we age, our appetites shrink). The meat was succulent: tender, juicy and tasty.

Part way through cooking after sauce applied.

Dinner anyone?

 

[FireTechMike]

Did an overnight brisket today. It was bisected so I got a sliver of flat and round. It cooked way faster than I thought at 225’ for 5 hours, but it was delicious.

 

[Slimpicker]

Still yet another 3# Turkey Meatloaf, with cooked down fresh spinach medley

 

[Parrothead1809]

Baby Back, Baby Back, Baby Back...

Found a nice rack of baby backs at the local farm. Rubbed with Meat Church Hickory, smoked at 225°F for 3 hours. Spritzed every hour or so with apple juice.

Then I made a glaze out of some of the apple juice and the balance of a bottle of Traeger 'Que "Classic BBQ Sauce". I swear if I didn't start removing some sauces from the fridge soon divorce papers would be filed!

When I wrapped (after 3 hours) I put down 4 pats of butter and a good pour of my glaze. Continued to cook for another hour at 225, then unwrapped (ribs were very tender, pull back was about 3/4" and IT was ~ 103°F) and glazed for 15 more minutes. Very good. Mrs. P even had 5!!! She doesn't like it when I make them too sweet, so this was a nice hickory balance.

All in, it was a 4 hour + 15 minute cook at 250°F for a single rack of baby backs.

Matched with some peek fresh NJ corn and that's all the dinner I ever need.

Pics below...

-PH

 

[Tompre]

Found this at Kroger, and for $10 I thought I’d try it

 

[Mo1416]

Smoked a Brisket. I'm still new just bought my 1st smoker 4th of July sale but it tasted great!

 

[RustyJake]

Smoked a Brisket. I'm still new just bought my 1st smoker 4th of July sale but it tasted great!

Nice, it is always a better sense of accomplishment when the final results are what you expected

 

[CMTiger]

Brisket on boys

 

[CMTiger]

Went on at 10 last night with the pit set at 200. 10.5 hours later I’m just at 155 in the flat so a little slower than usual. Jacking the set temp up to 225 because we are eating at 6 with a big group.

 

[Parrothead1809]

Went on at 10 last night with the pit set at 200. 10.5 hours later I’m just at 155 in the flat so a little slower than usual. Jacking the set temp up to 225 because we are eating at 6 with a big group.

Looks good. You should be wrapping later this morning when you hit IT of ~165-175 or so. If it's done early just keep it in a cooler. You should be fine.

Keep us posted!
-PH

 

[CMTiger]

Oh I'm not worried about being done to early. Just interesting how each process is so different. I did a 21 pounder a bit ago and at this stage i was already 15 or so degrees further along.

 

[Parrothead1809]

Oh I'm not worried about being done to early. Just interesting how each process is so different. I did a 21 pounder a bit ago and at this stage i was already 15 or so degrees further along.

I get it. Every cook is different. Between the meat (size, fat content, etc) and the environment (humidity, temp, wind, etc.) this was the big Ah-Ha moment for me a year ago or so. The moral of the story is to START EARLY so you're not playing beat-the-clock with a crowd of hungry guests (I hate that!)
-PH

 

[CMTiger]

I get it. Every cook is different. Between the meat (size, fat content, etc) and the environment (humidity, temp, wind, etc.) this was the big Ah-Ha moment for me a year ago or so. The moral of the story is to START EARLY so you're not playing beat-the-clock with a crowd of hungry guests (I hate that!)
-PH

I always always worry about things finishing to late.....not to early. I've cut it close on a few Thanksgiving turkeys over the years.

 

[CMTiger]

About 170 when I ended up wrapping at 12:30. I think cranked it up to 275 set temp on the Traeger. It's currently sitting at around 185 at 2:10.