Smokin' in the rain... Caution, Food Pron ahead

[Plowboy]

Thunderstorms rolling through KC area and much of central midwest this morning. The Traeger 075 is rolling along with a packer brisket finishing up and two racks of spares going on at 11-11:30a. All of it is going to Michael's teachers who have family in from out of the country that wanted to try BBQ.

Trying something different with a 50/50 mix of my rub and Lotta Bull's Red Dirt. Brisket smelled great when I wrapped it this morning. Going for a 12 hour cook on the 12 lb. whole brisket. Ran 225 for 8 hours and then bumped up to 300 here for the last 3 or so.

[Smokin Gator]

Let us know how that turns out... you know I love that Yard Bird rub. With what I think is in it I bet it is going to be great on the brisket.

[Plowboy]

Let us know how that turns out... you know I love that Yard Bird rub. With what I think is in it I bet it is going to be great on the brisket.

My secret... Pickle Juice. (Inside joke)

[WineMaster]

Already looks good. And its raw

[Plowboy]

Brisket is done. 202 degrees. Ribs just went on set to Smoke/180.

I'll post pictures once it pull from foil later.

[Mooner]

Mmmmm MMmmmm.....make sure you get them hooked..I don't know where their from but I'll bet they have never had BBQ Kansas City style!! Their in for a treat.

[PigBoy]

I'm curious about how this turns out as well. Todd cooked chicken, butts and brisket at his church on Sunday, and used the Plowboy Yardbird rub on all of it. I thought turned way better than I expected. May have named this rub prematurely?

[Smokin Gator]

Brisket is done. 202 degrees. Ribs just went on set to Smoke/180.

I'll post pictures once it pull from foil later.

Smart a** Traeger users... Oh, let me cook this brisket at 253... Oh, I think I'll do these ribs at 218 (dial turning mod)!!!


J/K Todd... make sure to pull a little piece of that brisket and let us know on the rub combo.

[Arlin_MacRae]

Smart a** Treager users... Oh, let me cook this brisket at 253... Oh, I think I'll do these ribs at 218 (dial turning mod)!!!


J/K Todd... make sure to pull a little piece of that brisket and let us know on the rub combo.


LMAO, Gator!! But yeah. :wink:

[Plowboy]

LMAO, Gator!! But yeah. :wink:

Smart a** Traeger users... Oh, let me cook this brisket at 253... Oh, I think I'll do these ribs at 218 (dial turning mod)!!!


J/K Todd... make sure to pull a little piece of that brisket and let us know on the rub combo.

Don't be haten'! :wink:

I got Jeff and Dustin both good this weekend when I asked them to help me get my fire started... "Can you turn that knob for me to 250?" :twisted:

[Smokin Gator]

I got Jeff and Dustin both good this weekend when I asked them to help me get my fire started... "Can you turn that knob for me to 250?" :twisted:

LOL... this is good... and you know it ain't haten... just jealousy:twisted:

[DaChief]

Smart a** Traeger users... Oh, let me cook this brisket at 253... Oh, I think I'll do these ribs at 218 (dial turning mod)!!!


J/K Todd... make sure to pull a little piece of that brisket and let us know on the rub combo.

Yeah!!! What he said!!

[Plowboy]

Damn, I'm starting to get this brisket thing figured out!!! Need just a little more fine tuning on the tenderness, but its there. Wife came home at noon and I had to fight to keep her away from the brisket.

It was a little salty if anything too much. That comes from the Plowboy Rub. I went really heavy thinking that it would melt away, but forgot that I was cooking fat side down. That's getting to be my preferred method on the Traeger. Just the opposite on the Kingfisher. Cooked 8 hours at 225. Then wrapped and back on at 300 for 2 1/2 hours. Internal temp was between 201 and 207 in the vein of fat. About 5-10 degrees less would have been perfect. Working today, so I couldn't babysit completely.

Ribs are back on until I finish my day at 4pm to head to the airport, AGAIN.

[Smokin Gator]

Wow Todd... that looks really good!!! Great work!!

[big brother smoke]

Nice eats!

[Meat Burner]

Plowboy, that looks tasty. Curious, how much difference did the rain on the smoker have on temps?

[Smokin Gator]

Plowboy, that looks tasty. Curious, how much difference did the rain on the smoker have on temps?

Don't egg him on:cry:

[WineMaster]

Its a Treager, the Showtime Rotiserie by RON POPIEL of smokers

SET IT AND FORGET IT.

If you tell just 3 friends you can have it for 3 easy payment of $ 333.33.

[Plowboy]

Plowboy, that looks tasty. Curious, how much difference did the rain on the smoker have on temps?

Brutal! Took a lot more fuel. I think I went through about a teaspoon worth of extra pellets. :lol:

Seriously, it runs like a champ. I was grilling pizzas at 400 degrees on Superbowl Sunday when it was 23 degrees out.

[biffleg]

Looks good - can almost taste it!

[WineMaster]

Brutal! Took a lot more fuel. I think I went through about a teaspoon worth of extra pellets. :lol:

Seriously, it runs like a champ. I was grilling pizzas at 400 degrees on Superbowl Sunday when it was 23 degrees out.

Only wish they had a verticle so I could get one.

[Plowboy]

Only wish they had a verticle so I could get one.

FEC 100

Check out the Cook Shack website.

[icemn62]

That is a good looking brisket. I am really enjoying the chance to view so much smoked meat on this site.

[Norcoredneck]

Looks fantastic!

[HoDeDo]

Don't be haten'! :wink:

I got Jeff and Dustin both good this weekend when I asked them to help me get my fire started... "Can you turn that knob for me to 250?" :twisted:

He got me too.... I had to load about 5lbs of pellets on Sat. morning for the chicken!!! If MoKan would have been around, he'd have been stirring the pellets 8-)

Interesting mix of rubs.... your next batch of labels might have to say "all purpose BBQ rub" -- and keep the yardbird labels too. You just doubled your product line!!!