What to put in the smoker this weekend?

[Great-Kazoo]

Nice pic & results. I'm leery of slow & low when it comes to poultry. That and mixing it and other meats due to cross contamination issues.

If you make it up ft fun way. Shamrock foods is selling prok shoulders / butts for $1.19 and roast @ $1:39lb

[DeusExMachina]

Do you monitor grate/dome temps on your Traeger? I've been futzing with the P settings and it pretty much goes 225 on the thermostat, 250 dome (by the stack) and 275 grate. It's kind of annoying and I never know if I'm cooking low enough. My butts and brisket pretty much always take 12 hours, whereas I hear from other people that it should be much longer. I may try doing a cook at the 180 setting some day.

[Gman]

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.

I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.

[Great-Kazoo]

Do you monitor grate/dome temps on your Traeger? I've been futzing with the P settings and it pretty much goes 225 on the thermostat, 250 dome (by the stack) and 275 grate. It's kind of annoying and I never know if I'm cooking low enough. My butts and brisket pretty much always take 12 hours, whereas I hear from other people that it should be much longer. I may try doing a cook at the 180 setting some day.

Mine take less, or within your time frame. BUT we do a 5 - 7lb max on the butt. Brisket is still hit or miss as we're not that big on beef briskets. On the other hand we like those corned beef flats from KS or SW (which ever is on sale) . 2 hours @ 250 then another 1-2 in foil pan. I mix what ever bbq sauce on hand (3/4c) with apple juice or lemonade (1/4c) put some on bottom of pan, rest on top of brisket cover till it hits 185. We usually cook day before, there's nothing like food off the smoker, the next day

These were going for $7.88/lb. at the QFC in Washington state with your Kroger/King Soopers/QFC card. Anemic untrimmed whole brisket was $7.79/lb.

I picked up a 6.89 lb. trimmed flat at the local Costco there for $5.59/lb. I was pressed for time and modified my usual method. I smoked the brisket for 4 hours on the folks' Traeger Jr. with a 50/50 mix of hickory and oak. Put it in a covered baking pan and popped it in a 275 oven for 3 hours to reach 185-190 internal temp. It was amazing. Tender, juicy, and tasty. Used the reduced drippings from the baking pan (skimmed off the fat), and a mix of 3 different store bought sauces to get a nicely balanced sauce. Had a couple of sandwiches for the road trip back home over the weekend.

Speaking of drippings. using the drippings from our rib roast with some worcestershire makes a great au jus .

[wyome]

Just smoked up some crazy good chicken wings in the pit barrel cooker...wOw man...just wow

[Buff]

Speaking of drippings. using the drippings from our rib roast with some worcestershire makes a great au jus .

I freeze the left over drippings from my smoked beef roast/briskets to make Brown Cream gravy for Chicken Fried NY Strip Steak and any other gravy for beef.

[Great-Kazoo]

Just smoked up some crazy good chicken wings in the pit barrel cooker...wOw man...just wow

wet marinade or a dry rub ?

[wyome]

a couple of store bought dry rubs, with some bbq glaze on a few.

The redder wings are a combo of Pit Barrel Cookers all purpose seasoning and Weber's Kickin Chicken dry rub. We later hit some of them up with some Sweet Baby Rays bbq sauce. The ones in the middle I'm not to sure of the seasoning used, the wife mixed some Trail Dust poultry seasoning with a garlic and herb dry rub she just picked up. Instead of ranch she mixed up some special sauce dip from a family recipe book. All of the wings loved the dip, but the ones glazed with bbq were the best....sweet, hot goodness.

[wyome]

Smoking a meatloaf today...not quite as low a temp, but still slow

[Great-Kazoo]

Smoking a meatloaf today...not quite as low a temp, but still slow

Tried a low temp end results were eh. 325 - 350 1.5 hrs [ish] have you done a bacon wrapped one? Hint: Make 2.