O
Ohmylord
Guest
The ribs I cooked on my new Traeger came out great so this weekend I'm doing more. My plan is to cook a ham, turkey breast and brisket. I'm not sure about the best way to try and manage cooking all three at once.
From the Treager web site and some of the posts here I should probably change the temperature at certain cooking points. Of course that seems to vary for the different types of meat. Obviously the brisket takes the longest so it will go on first. The Traeger web site says 3 hours on medium, 4 on smoke then back to medium. The ham says 4 hours on smoke, then to high, etc.
I have plenty of beer so I can take all day but any advice as to how to stage the cooking and manage temperature changes would be appreciated.
From the Treager web site and some of the posts here I should probably change the temperature at certain cooking points. Of course that seems to vary for the different types of meat. Obviously the brisket takes the longest so it will go on first. The Traeger web site says 3 hours on medium, 4 on smoke then back to medium. The ham says 4 hours on smoke, then to high, etc.
I have plenty of beer so I can take all day but any advice as to how to stage the cooking and manage temperature changes would be appreciated.
