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Started By
Message
Just got a Traeger, what do I smoke for first meal?
Posted on 4/10/21 at 10:27 am
Posted on 4/10/21 at 10:27 am
Ready to get something started today , what’s your go to on the smoker , please give me ideas, temperature and cooking times??
This post was edited on 4/10/21 at 10:33 am
12
Posted on 4/10/21 at 10:37 am to MIKEDATIGER
Pork butt. It’s a forgiving cut that will give you some confidence.
Trim the heavy fat cap and apply a rub. I like meat church holy gospel for pork shoulder.
Smoke with hickory, apple , cherry, or a mix at 225-250 until it’s 195-200 internal if you want pulled pork.
The temp will stall out when it hits the 160 range. This is normal . Let it go and it will start climbing again after a couple hours.
Trim the heavy fat cap and apply a rub. I like meat church holy gospel for pork shoulder.
Smoke with hickory, apple , cherry, or a mix at 225-250 until it’s 195-200 internal if you want pulled pork.
The temp will stall out when it hits the 160 range. This is normal . Let it go and it will start climbing again after a couple hours.
Posted on 4/10/21 at 10:38 am to MIKEDATIGER
Pork butt, ribs and chicken. Cook for internal temps
Posted on 4/10/21 at 11:05 am to 24nights
quote:
Pork butt, ribs and chicken.
Thats a hell of a first meal.
IMO Chicken is a little more advanced an unforgiving.
Pork Butt is perfect first smoke. To add to pdubya... Jay Ducote (Jay D's) makes a fantastic rub (im lazy to make my own). Should be readily available in SE LA.
ETA: I see you are Austin
Probably plenty of rub choices. This post was edited on 4/10/21 at 11:07 am
Posted on 4/10/21 at 11:09 am to AutoYes_Clown
Have you tried any of Jay Ducotes sauces? I see them in stores but haven’t tried them yet.
Posted on 4/10/21 at 11:38 am to MIKEDATIGER
Pork butt, very forgiving. Very hard to mess up
Posted on 4/10/21 at 11:41 am to MIKEDATIGER
Do the newer traegers have a smoke setting?
If so, use it for best smoke ring results.
If so, use it for best smoke ring results.
Posted on 4/10/21 at 11:43 am to pdubya76
I love his molasses mustard bbq sauce. The ribs are good too.
This post was edited on 4/10/21 at 11:45 am
Posted on 4/10/21 at 11:46 am to pdubya76
quote:
Have you tried any of Jay Ducotes sauces? I see them in stores but haven’t tried them yet.
Admittedly I have not but I bet they are good. Out of tradition we stick to Sweet Baby Rays or G Hughes Sugar Free (diabetics).
Posted on 4/10/21 at 12:13 pm to MIKEDATIGER
Spatchcock a chicken. Cheap enough to not feel bad if you screw it up. 250 until the IT of the beast is 160
Posted on 4/10/21 at 1:02 pm to MIKEDATIGER
Pork Butt easily...
I use a Traeger blend of chips. Cover in Meat Church or HEB's Pork Rub.
Smoke until 165-185 @ 250-275.
Take it out and put in a baking pan.
Cover the top with a couple slices of butter and brown sugar. Fill the bottom of the tray with about 1/2" of apple juice.
Smoke til 205....Boom
I use a Traeger blend of chips. Cover in Meat Church or HEB's Pork Rub.
Smoke until 165-185 @ 250-275.
Take it out and put in a baking pan.
Cover the top with a couple slices of butter and brown sugar. Fill the bottom of the tray with about 1/2" of apple juice.
Smoke til 205....Boom
This post was edited on 4/10/21 at 1:03 pm
Posted on 4/10/21 at 5:02 pm to MadtownTiger
One complaint people often have about smoking on pellet smokers is the lack of smoke ring...
If you are going for smoking a big cut of meat such as pork butt/shoulder or brisket, start of on a low temp such as 185 to 200. This will make the pellets burn not as efficiently and give you a better smoke ring.
On those cuts of meat, I'll smoke at that temp for about 3 to 5 hours, depending on the probe temp and color on the outside. Then I will kick up the temp to 250 for the rest of the cook.
If you are going for smoking a big cut of meat such as pork butt/shoulder or brisket, start of on a low temp such as 185 to 200. This will make the pellets burn not as efficiently and give you a better smoke ring.
On those cuts of meat, I'll smoke at that temp for about 3 to 5 hours, depending on the probe temp and color on the outside. Then I will kick up the temp to 250 for the rest of the cook.
This post was edited on 4/10/21 at 5:02 pm
Posted on 4/10/21 at 5:30 pm to MIKEDATIGER
Started with some spare ribs , fingers crossed that I don’t mess it up
Posted on 4/10/21 at 8:36 pm to MIKEDATIGER
Do pork butt just to break it in.
Forgiving, will allow you to see how it performs, let's you learn hot spots, see how long pellets will last, and won't mess up the meat regardless of what you do.
As you figure that out you can move on to ribs and chicken to try different heat settings.
Forgiving, will allow you to see how it performs, let's you learn hot spots, see how long pellets will last, and won't mess up the meat regardless of what you do.
As you figure that out you can move on to ribs and chicken to try different heat settings.
Posted on 4/10/21 at 8:56 pm to CBLSU316
quote:
Pork butt, very forgiving. Very hard to mess up
Yep. It turns out good in a crock pot or an outdoor oven.
Posted on 4/10/21 at 9:06 pm to jaytothen
Spare ribs turned out good ; probably could have stayed on an hour longer and would have been super tender.
Will try a pork butt tomorrow
Will try a pork butt tomorrow
Posted on 4/10/21 at 11:06 pm to pdubya76
quote:
until it’s 195-200 internal if you want pulled pork
Respectfully, I have found the fat renders better and softens the meat more after it gets to 205+ internal. At under 200 I find pork butts (and brisket) to not fully cook and "melt" all the fat into the meat that make it juicy and delicious. But I have only done a few butts.
Posted on 4/10/21 at 11:29 pm to WizardSleeve
quote:
Respectfully, I have found the fat renders better and softens the meat more after it gets to 205+ internal. At under 200 I find pork butts (and brisket) to not fully cook and "melt" all the fat into the meat that make it juicy and delicious. But I have only done a few butts
Pull your butt (giggity) at 195 and wrap in foil. It'll raise a good 5 or 10 degrees while resting. After about an hour you can unwrap, let sit for about 30 minutes, then shred.
You aren't wrong with what you're saying, but try this and see if it helps
Posted on 4/11/21 at 7:07 am to pdubya76
Have y'all tried the frogbone rub/sauce?
I really like the sauce.
I really like the sauce.
Posted on 4/11/21 at 7:19 am to kengel2
I haven’t tried it. I’m on a blues hog champions blend kick . My wife and kids love sweet ribs. It’s sweet but not overly so like the original. I’ll cut it sometimes with a spicier sauce which gives it a whole different flavor. It gives the ribs a nice color too.
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