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#1
07-10-2010, 02:00 PM
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this is traeger nation
  as you know, i don't have much cooking exp and can burn water without adult supervision. thats why i got a traeger as a set it and forget it cooker loaded with apple and hickory pellets set to smoke. from the bbq forums im kinda following some instructions and aiming for 185 internal temp for the brisket, 200 for the boston butt, and normal for the chicken. brisket and boston butt are dry rubbed and sitting on a water pan filled with water, beer, apple juice, vinegar.. same stuff i will use to mop it with. chicken was bought pre-marinated, just sat it on a can with beer. i've read what the texas crutch was and i'm not sure if i need to do that or not... but we'll see.. artx5 or artz8 or whatever your new name todayi s, where are you my bbq guru maestro king of the fire pits sifu grilling sensei? 
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#2
07-10-2010, 03:51 PM
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Nice set up, Adam...
I cook anything, 3-4 nights a week on a simple propane fired ol'Weber... The CEO does the rubs, brining, marinades, etc., and I'm simply the grill mechanic. On pork, esp of "size", I'm for lower heat and longer, but everyone has their own bag. Nice grill. GL, mD
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Ol'UncleMotor From the Home Base of Pro Bono Punditry and 50 Cent Opins... Our Mtn Scenes, Car Pics, and Road Trip Pics on Flickr: http://www.flickr.com/photos/4527537...7627297418250/ http://www.flickr.com/photos/4527537...7627332480833/ http://www.flickr.com/photos/45275375@N00/ My X Page 
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#4
07-10-2010, 08:17 PM
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You should come by when you get in town and do some cooking......
 Looking good brother....... 
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"What you hear in a great jazz band is the sound of democracy. “The jazz band works best when participation is shaped by intelligent communication.” Harmony happens whenever different parts get to form a whole by means of congruity, concord, symetry, consistency, conformity, correspondence, agreement, accord, unity, consonance……. 
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#5
07-11-2010, 02:49 AM
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Fire that thing up the next time I come out to do repairs. Still gotta do my outer CV boot.
 Just kidding... sort of. 
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#6
07-11-2010, 02:44 PM
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brisket and boston butt finally finished at 7 am this morning... 21 hours low and slow smoked the entire time hitting internal temps of 200 degrees. rested for another 3 hours in the oven
still super juicy. both so soft, you could poke your finger right through it. great smoke rings and smokey flavor. i'm no where near where those bbq competitors can get but getting there and enjoying it along the way!    here was last night's chicken  loving this automatic cooking stuff.
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