What's on the smoker today?

[Nick87]

Two and a half fingers of reverse seared grass fed T bone….

https://flic.kr/p/2maBAyt

The oldest complains if I dont reverse sear. He can tell right away. Rough upbringing

 

[Gr8bawana]

Pork tenderloin smoked to 155°, delicious!

 

[Gr8bawana]

Smoked a boneless pork half shoulder. Poked holes on both sides and put in slivers of garlic and lime.
Smoked for about 4 hours then put in a foil pan, turned the heat up to 180° another 4 hours then finished at 325° for an hour.
Came out very moist and tender. Internal temp was at 201°.

 

[1_pointer]

Took advice of @LWC55 and @1_pointer from the traeger thread and tried the bologna. Excellent! Will be doing another soon!
View attachment 186740

Crazy how good it is! That with some horseradish sauce...

 

[Nick87]

Spatched cooked chicken, kids love it.

 

[noharleyyet]

@nick87

2 1/2 lb Beef Bologna....trial run...to be continued.

https://flic.kr/p/2meuM6s

 

[JohnCushman]

I've seen guys on here and other smoking groups doing bologna, but no one ever says with IT to cook it to.

 

[noharleyyet]

I've seen guys on here and other smoking groups doing bologna, but no one ever says with IT to cook it to.

John, watched a few videos that emphasized the bark. Since it's precooked you're just infusing smoke & internal temp is moot. I'm smoking at 225 for a couple hours til it turns brown and the cross hatching opens up. Then I'll slather with Sweet Baby Rays & butter leave on for 30 more minutes.

 

[JohnCushman]

John, watched a few videos that emphasized the bark. Since it's precooked you're just infusing smoke. I'm smoking at 225 for a couple hours til it turns brown and the cross hatching opens up. Then I'll slather with Sweet Baby Rays & butter leave on for 30 more minutes.

Cool. That makes sense. Thanks, Ken.

 

[mtmuley]

John, watched a few videos that emphasized the bark. Since it's precooked you're just infusing smoke & internal temp is moot. I'm smoking at 225 for a couple hours til it turns brown and the cross hatching opens up. Then I'll slather with Sweet Baby Rays & butter leave on for 30 more minutes.

Dang this sounds good. mtmuley

 

[noharleyyet]

45 minutes in...

https://flic.kr/p/2mesDGc

 

[Dave N]

Ribs tomorrow. Think I'm going to twist up the old 3-2-1 method.

 

[noharleyyet]

Sweet Ray's & a quarter stick of butter & a dash of Texas Heat seasoning sauce'd....30 mins to go

https://flic.kr/p/2mewaeJ

https://flic.kr/p/2meoBE3

 

[Nick87]

Sweet Ray's & a quarter stick of butter & a dash of Texas Heat seasoning sauce'd....30 mins to go

https://flic.kr/p/2mewaeJ

https://flic.kr/p/2meoBE3

Yah buddy!

 

[JohnCushman]

Ribs tomorrow. Think I'm going to twist up the old 3-2-1 method.

Gotta do 3-2-1

 

[noharleyyet]

Smokey, sweet, rich, salty, with just the right kick of heat.

https://flic.kr/p/2mewCVL

 

[MarvB]

Damn Ken that looks good enough to eat right there

 

[noharleyyet]

Damn Ken that looks good enough to eat right there

 

[Wildabeest]

Smokey, sweet, rich, salty, with just the right kick of heat.

https://flic.kr/p/2mewCVL

Looks great!

I’m also liking the MacKenzie Childs canisters. My wife used to spend stupid amounts of money on that stuff, which I would then leverage to spend stupid amounts of money on stuff I wanted.

 

[Gellar]

Smokey, sweet, rich, salty, with just the right kick of heat.

https://flic.kr/p/2mewCVL

Since it was precooked how Smokey did it get?