What's cooking today? 🔥 Pics are necessary!
- Thread starter GrillMeister
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That looks really good.
Parrothead1809
Well-known member
Looks amazing! What kind of pork sid you buy for that? Something special?
-PH
Pat Evans
Member
Just some chunks off a pork shoulder, trimmed some of the fat, marinated 2 days in char siu marinade (Woks of Life) then smokes at 200 for around 6 hours (to 150 or so), basted every hour.
I DO MY LEGS this way all the time.... best method ever
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FireTechMike
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Did a bisected brisket. 6 pounds in total. I put it on at 3:30am @225’. I folded the thinner flat underneath itself to try to cook it more evenly. As you can see in the photo it unfolded as it cooked. Still turned out great. It was 165’ by 9:30 AM. I wrapped it and it was probe tender at 11:30 AM (207’). Rested in a cooler wrapped in tin foil and insulated with towels. 4 hours later it was still 145’. I heated in the oven for about 30 minutes @170’ just before serving. Delicious.
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FireTechMike
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Made a ham over the last 12 days. Today was smoking and serving day.
I followed the recipe from AmazingRibs.com and it turned out great. I used one of their recommended glazes at the end, and it added a great finishing touch.
I followed the recipe from AmazingRibs.com and it turned out great. I used one of their recommended glazes at the end, and it added a great finishing touch.
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Nice job! Looks really good. I need to make another ham.
FireTechMike
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Vodka brined salmon with some orange slices. It was delicious.
bigb56
New member
Do you just soak it in pure vodka and for how long?
bigb56
New member
Did another brisket yesterday. I also learned about the temperature variation in the Traeger which I wasn't aware of and found out by accident when I placed my Taylor thermometer on the left this time. I have a 25F degree difference between the left side and the chimney side, set to 225 it reads 225 on the left and 250 on the right. So I need to rotate things during the smoke. When I checked the brisket after the first 6 hours the thick side, which was under the chimney, was already tender.
I don't think my GMG has that much of a differential but I will have to check it next time I use it.
I also used a smoke tube for the first time. The GMG doesn't need it but the Traeger smoke is very light in comparison. When the GMG fires it pours so much smoke you don't want to have the lid open or your eyes will burn. So when I want to check things I wait till it finishes a heat cycle.
I don't think my GMG has that much of a differential but I will have to check it next time I use it.
I also used a smoke tube for the first time. The GMG doesn't need it but the Traeger smoke is very light in comparison. When the GMG fires it pours so much smoke you don't want to have the lid open or your eyes will burn. So when I want to check things I wait till it finishes a heat cycle.
FireTechMike
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The recipe is on the Traeger website. I usually cut all of the ingredients in half. I prefer to drink my vodka haha. You put it in the brine for 4 to 6 hours.
Francis Ramey
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Been awhile since I have done any long cooks. Life been busy.
Here is my latest .
15 hr cook Wed / Thursday 8lb bone in pork shoulder.
The wife got crazy with multiple flavors of rubs, and it turned out amazing.
1st time using Cherry Pellets a full 20lb bag outside temp was 45 over night.
Stall was 5 hrs. Then wrapped,but temp to 275. Pulled at internal 205. Rested two hrs.
Rather than constantly opening the lid to spritz, put a pan of water under.
Lots of left overs, sealed and frozen.
I went with Blue Hogs Original Sayce the rest if famly with Sweet Baby Ray's
Here is my latest .
15 hr cook Wed / Thursday 8lb bone in pork shoulder.
The wife got crazy with multiple flavors of rubs, and it turned out amazing.
1st time using Cherry Pellets a full 20lb bag outside temp was 45 over night.
Stall was 5 hrs. Then wrapped,but temp to 275. Pulled at internal 205. Rested two hrs.
Rather than constantly opening the lid to spritz, put a pan of water under.
Lots of left overs, sealed and frozen.
I went with Blue Hogs Original Sayce the rest if famly with Sweet Baby Ray's
