What's on the smoker today?

Pool party Saturday! Whole boneless ribeye roast for dinner about to go on. Marinated with Claude's bbq brisket marinade over night rubbed will smoke at 250 till I hit 125 internal temp around 4-5 hours. Then straight on to a 500 degree grill a few minutes per side pull at 135 internal and wrap and let rest 30 minutes to a hour.20230701_094324.jpg20230701_094827.jpg
 
Friend of ours gave us an older Traeger.
Everything works, and I have thoroughly cleaned it.
Do I dive in for the first time today, try a small chunk of salmon?
Please tell...no time to read 90 pages^^^

Work day...off to make donuts😑
Start with smoking a steak to 115 then reverse sear. Salmon smoked way better once it’s brined for 12 hours, dried, then smoked.
 
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