What's for dinner tonight? Dinner ideas?

Slimpicker

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Beans and pork steaks done and waiting


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MidwestSmoker

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https://share.fireboard.io/7CB326

My overnight 5.5lb brisket

I need this done about 3pm today, check the link above (eating at 6... 2 hour travel time)
pit at 200ish, 165° for the brisket now... I'll wrap at 170 if it gets there soon.

Don't know if it's gonna just climb now without a stall or not.

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11:01AM​

Going low and slow... if I get to 203 I'll foil over my paper, foil pan covered, smoker on WARM cycle,, till ready to leave then cooler
When I did these it went really quickly. I did wrap it at 165, but that may not be necessary. If you don't have the time for an overnight brisket cook, one of these is the best alternative. If you don't wrap, just make sure you spritz often or it may dry out.
 

Timmy

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https://share.fireboard.io/7CB326

My overnight 5.5lb brisket

I need this done about 3pm today, check the link above (eating at 6... 2 hour travel time)
pit at 200ish, 165° for the brisket now... I'll wrap at 170 if it gets there soon.

Don't know if it's gonna just climb now without a stall or not.

View attachment 7632
4cff4dac-43a8-48b9-a7c6-bf4939d73a61.jpg



11:01AM​

Going low and slow... if I get to 203 I'll foil over my paper, foil pan covered, smoker on WARM cycle,, till ready to leave then cooler
Perfect! Looks like you nailed timing perfectly!
BRAVO!!
 

CMTiger

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Friendsgiving honey smoked turkey….no finished product picture
 

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Slimpicker

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Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
Perfect! Looks like you nailed timing perfectly!
BRAVO!!

Hunt camp dinner was a big HIT!!! A meat lovers pigout

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LOVE THAT H-E-B RUB!!!!!
 

Timmy

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RustyJake

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Roast is done. Texture and flavor similar to corned beef. It was very moist for such a lean protein
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Looking at the small brown spot, it looks like I could have used another couple days of brining. I would rinse the brine off better next time.
 

FlyersFan76

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After owning 2 different Traeger's for 18 months I finally cooked a whole Chicken. ( I sold my Ironwood 650 and upgraded to an Timberline 1300 because of the size and features)

I used Holy Gospel seasoning.

Homemade Potato chips. 1 batch of Hidden Valley Ranch powdered ranch seasoning and 1 batch of Meat Church Holy Gospel.
 

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dflaher

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Cooked my first tri-tip last night. Choice grade from local grocery store. Covered in kosher salt for 15 minutes, then rinsed and patted dry. Made a rub of brown sugar, S&P, granulated garlic, and Montreal. On the 885 for about an hour at 200. Pulled at IT of 110 then on the gas grill until IT of 130. Tented in foil for 5-10 minutes prior to slicing. Came out perfect! The wife said she likes it better than brisket. One tip: make sure you slice the tri-tip against the grain; this really improves tenderness.
 

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