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Who's smoking meat this weekend?

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bwarbiany

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Which Traeger do you have? I will say it’s not the same a direct heat grilling but I have the 650 pro and once I found the hot spots, I can get a solid sear. For me it’s the first 1/3 of the grill close to the hopper and then entire bottom 6 inches of the grate horizontally
Actually not sure. It is about 5 years old and got passed down when my FIL was looking for a smaller footprint grill to make more room on his patio.

But it certainly isn't the same sort of sear I can get off of a roaring Kamado.
 

bleme

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“I like big butts” just sounds better than “I like big shoulders”. Got a late start yesterday so they didn’t come off the smoker until 3:30 am this morning. Started pulling at 5:30 and finished just in time to go to work. Good thing Monday’s are never crazy/hectic! o_O
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bwarbiany

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“I like big butts” just sounds better than “I like big shoulders”. Got a late start yesterday so they didn’t come off the smoker until 3:30 am this morning. Started pulling at 5:30 and finished just in time to go to work. Good thing Monday’s are never crazy/hectic! o_O
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Ugh. I've been using the Kitchenaid mixer to pull pork butts because I'm lazy, but when I see yours it makes me want to pull out the bear claws next time and do it by hand.

That looks delicious!
 

HoppyDaze

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Brisket last weekend. No time for good pics, there was food to be devoured.

vacuum sealed and froze the point to sous vide for the next family get together. Not as much bark as I’d like but man was it good. Pulled at 202F rested an hour. I think a longer rest is in store for the next one.
 

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Dgallo

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For those who think you can’t get a sear on a Traeger
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jrgtr42

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The Traeger is true set & forget, which is nice. The flavor on both the ribs and the short ribs I did yesterday was great, so I don't think there was anything lost in translation. It's not quite as rock-solid temp-wise as the kamado, I did see it fluctuating in the 240-270 range when I had it at the 225 set point... Part of that could be that it's an older model that I got secondhand. I also learned on the ribs that it does have hot spots, so when loading it with 3 racks of ribs I'm going to have to rotate them occasionally for even cooking. The rack in the back definitely got more heat than the others. But it's easier to set up and just get to smoking than the kamado, and it takes care of the temp control for you. Just plug it in, turn it on, and in 15 minutes you're set up and cooking.
Out of curiosity, hvae you verified the temp with a separate thermometer to verify if it's accurate or not?
 

OG-wan Kenobi

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Been stalking the Walmart inventory and got this Pit Boss XL for $247. Smoked some wings last week and doing pork tenderloin and chicken thighs tomorrow ;)
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Cant beat these for the money when Walmart blows them out that's how I ended up with mine I went in to buy some charcoal and saw the classic was $175 and figured for that price even if I only used it at times it would be worth it. FYI Lowes (by me anyway) sells 40lb bags of the pit boss competition blend pellets for $14.99, I did a brisket with like $4 of pellets. I tend to get a lot of temp swing but the cooks seem to work out just fine some how, good luck with it and dont forget to register it they come with a 5 year warranty.
 

beersk

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Haven't yet. Should probably do that.
Definitely should. My stepdad bought a nice Thermapen thermometer to use instead of the built-in one. He's got a Traeger. He's actually been using an additional little tray with wood chips in it to get more smoke. Pellet smokers don't get you as much smoke (but we all knew that already). They're pretty slick though.
We're doing some ribs and some chuck roast tomorrow (for tacos de barbacoa). Salud, cabrones.:mug:
 

DeeEnvy

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I have cured a full brisket. It has been in the cure brine for two weeks. I have applied a home made pastrami rub.
It is in the smoker right now.
Mmmmmmm. Home made pastrami.... Aaaaggggghhhhhhh
 
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