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What Were Smoking (or Grilling, or Curing)!
Old 03-08-2021, 07:17 PM   #21
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What Were Smoking (or Grilling, or Curing)!

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Originally Posted by Markola View Post
Ill go so far as to predict this will become one of the most-subscribed strings on the forum!

I think there has been a sticky recipe thread (ER Forum Cookbook, in Other Topics) for a long time. Its good - check it out and contribute!
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Old 03-08-2021, 07:19 PM   #22
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I haven't fired up my Traeger since Christmas. It was 15 outside and I smoke a 14 lb brisket IIRC. Took forever. Now I'm ready to smoke a smaller brisket with warmer outside temps. Should be easy.

But the store where I buy my pellets is going out of business. Thats a problem.
I’ve ordered mine from Traeger via Amazon before without problems. It’s possible that the pellets are a little more broken up, but not enough to cause problems.
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Old 03-08-2021, 07:25 PM   #23
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I mentioned this in the other thread, but I am about to make some corned beef, and probably smoke the point for burnt ends.

I plan on using the Amazing Ribs recipe (https://amazingribs.com/tested-recip...ed-beef-recipe).

Any one tried this? Any recommended tweaks? Seems pretty simple.

Will cut the flat in half. Might make pastrami from one. Depends on how big they are after trimming.
Be sure to post some pics!
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Old 03-08-2021, 07:27 PM   #24
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I’ve considered buying a whole packer, cutting it in half lengthwise, and using the flat end for corned beef/pastrami and the point end for traditional smoked brisket.
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Old 03-08-2021, 07:45 PM   #25
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Rack of lamb, smoked in the BGE for 45 minutes at 300F;



Lambie pops -
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Old 03-08-2021, 07:48 PM   #26
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Rack of lamb, smoked in the BGE for 45 minutes at 300F;



Lambie pops -
Wow. 45 minutes at 300F sounds too long, but they look perfect.

Did you cook to a certain temp?
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Old 03-08-2021, 07:57 PM   #27
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Nah, just do it by eye. But I put 'em in before it gets to 300. Just after the coals catch.

So 45 minutes from let's say 150 to 300. Grillin' is an art, not a science -
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Old 03-08-2021, 08:11 PM   #28
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Nice!
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Old 03-08-2021, 10:30 PM   #29
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Ive ordered mine from Traeger via Amazon before without problems. Its possible that the pellets are a little more broken up, but not enough to cause problems.


Thanks for the tip! I hadnt even thought that Traeger sold through Amazon.
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Old 03-09-2021, 04:10 AM   #30
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Did you add any of the optional ingredients? (pickling spice, brown sugar, garlic, as I recall )
Not when I brine corned beef, but I do use those in some other brines.
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Old 03-09-2021, 10:39 AM   #31
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This thread pretty much has me convinced to go out and buy a Weber Smokey Mountain smoker now. DW is also on board. I'll need to find something to put under it since I want to keep it on our wooden deck outside the kitchen door.

Prices seem the exact same everywhere so the cheapskate in me will probably buy it from Lowes since I have two unused gift cards for there.

I do great pork back ribs already on my gas grill with my own dry rub concoction (The "Awesome Eight") so I can't wait to get it and post some pics of ribs done on the smoker.

Cheers.
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Old 03-09-2021, 11:28 AM   #32
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We love our treager and use it almost all year, as long as the temp is over 50. Below that and it just takes too long to keep the smoking temp consistent.
We do have a small webber grill also.
Last night grilled bratwurst and zucchini, the night before a lovely salmon.
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Old 03-09-2021, 11:55 AM   #33
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An early spring here! I love to grill but sometimes don't like the fuss and unpredictability of the classic charcoal Weber, especially when I want dinner for myself alone. I just bought a Foreman indoor/outdoor grill to grill on the patio. In fact it just arrived in the last 1/2 hour. Lightweight among you serious smokers/grillers I know, but exciting nevertheless! Grilling shrimp and veggies today.
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Old 03-09-2021, 02:07 PM   #34
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Lobster tails, split and buttered, grill'in on the hibachi!

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Old 03-09-2021, 02:27 PM   #35
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I only use my Traeger for low and slow smoking, or perhaps some mid-temp indirect cooking. Steaks go on my gas grill, or in the oven in a cast iron pan, after searing on the stove top.
Great thread! With steaks, you might want to try a process I learned about on the Traeger forum. It's like a reverse sear - cook the steaks on the Traeger until internal temp of about 105-100F, then on a hot gas grill to get 'em charred and up to final temp of 125-130. DW won't eat them any other way now!

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Originally Posted by audreyh1 View Post
Ive considered buying a whole packer, cutting it in half lengthwise, and using the flat end for corned beef/pastrami and the point end for traditional smoked brisket.
I've been wanting to try that, since the flat and point cook so differently. It just seems daunting when watching how on YouTube. My last brisket I separated the point and flat after cooking and made some pretty good burnt ends with the point meat.

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Old 03-09-2021, 02:40 PM   #36
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Ive considered buying a whole packer, cutting it in half lengthwise, and using the flat end for corned beef/pastrami and the point end for traditional smoked brisket.
That is exactly my plan with the whole packer I have (11.5 lbs). Plan to smoke and make burnt ends with the point, per the Amazing Ribs recipe.
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Old 03-09-2021, 02:54 PM   #37
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Another tip, for those so inclined. Lately I have been buying whole tenderloins (ranging from 6 to 10 lbs) and cleaning/trimming them myself. Usually get them from Fresh Thyme or Sam's for $10-12/lb. There is an art to breaking it down, and the silver skin has to go. Plenty of youtube videos on this, but it does take some practice.

With the whole tenderloin, there is a piece called the chain. From what I understand, most butchers throw this in with other scraps for ground beef. If you spend a little time cleaning it up, particularly the silver skin, it makes fantastic and tender beef stroganoff. I cut the pieces a little larger than recommended, quick sear them to rare, then add the at the end to finish cooking to medium-rare to medium.

Lastly, there is another piece called the head. This can be sliced into steaks or roasted for chateaubriand.

For the record, I usually end up with 1 to 1.5lbs of pure waste (fat, silver skin, gristle).

Happy grilling!
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Old 03-09-2021, 03:53 PM   #38
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Originally Posted by Trooper View Post
Great thread! With steaks, you might want to try a process I learned about on the Traeger forum. It's like a reverse sear - cook the steaks on the Traeger until internal temp of about 105-100F, then on a hot gas grill to get 'em charred and up to final temp of 125-130. DW won't eat them any other way now!
I’ve done reverse sear Traeger to gas grill on larger items like trI-tip and a huge tomahawk/cowboy ribeye (with bone).

But tender smaller cuts like steaks that cook fast - I just prefer straight grill or sear/roast.

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I've been wanting to try that, since the flat and point cook so differently. It just seems daunting when watching how on YouTube. My last brisket I separated the point and flat after cooking and made some pretty good burnt ends with the point meat.
FWIW, I’ve smoked whole packer briskets and they’ve turned out just fine. Certainly no issues with the two ends cooking differently. The appeal of cutting one in half is that a whole packer is a huge amount of smoked brisket for just the two of us.
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Old 03-09-2021, 03:56 PM   #39
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That is exactly my plan with the whole packer I have (11.5 lbs). Plan to smoke and make burnt ends with the point, per the Amazing Ribs recipe.
Yeah - I guess I meant crosswise, not lengthwise.

Maybe you had already mentioned it, but I started considering it when folks here started talking about pastrami and corned beef. You can’t buy just the flat here.

Burnt ends ain’t my thing. My favorite part of the brisket is the fatty end, with both point and flat and the fat layer in the slice.
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Old 03-10-2021, 12:18 AM   #40
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Did up some sous vide drumsticks for supper. Salt & pepper & garlic powder, 155F for 3 hours, then whipped 'em on the hibachi for the skin browning / crisping.

Amazing, going on regular rotation. Next time pics, we ate the evidence this time.
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