Epic food porn

Jay5.9L

...I just filled the cup.
Location
Riverton
Butcher paper update: so I wrapped yesterday’s brisket in paper and still put it in a big aluminum roasting pan so a hybrid method between paper vs. foil wrap. I dont think the results are super different but it came out great and a friend who smokes briskets said the paper version was better. This also let me open the paper up, take out 1/2 of the meat, slice/serve while the other 1/2 stayed warm back in the cooler for seconds or late guests. C8CEFFC2-20B1-4F51-9F24-09C808799188.jpeg
 
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DAA

Well-Known Member
Not in the same league as what you guys are doing. But had the best camp rib eye ever last weekend.

Regulator for my buddies camp grill pooped the bed. And he didn't have a frying pan. Got a some mahogany coals going and I found some ancient pieces of broken iron grate laying out in the sage brush. Damn that was a GOOD steak!

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My friend chucked those grates in the back of his truck for future use :).

- DAA
 

Coco

Well-Known Member
Location
Lehi, UT
Thanksgiving test run today. First turkey on the smoker.

We bought the Traeger kit and followed it pretty close. Decided to spatchcock which was a good idea.

It turned out perfect. Absolutely amazing and moist.

Already waiting for turkey day now. Haha

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We got a Traegar as well. Do you happen to have a link to the recipe you used for the smoked turkey?
 

ChestonScout

opinions are like Jeeps..
Location
Clinton, Ut
We got a Traegar as well. Do you happen to have a link to the recipe you used for the smoked turkey?

I bought the Traeger turkey kit. Comes with pellets, brine, seasoning and instructions. I just followed that. I chucked them or I would have screenshot them

I did spatchcock it which the instructions don’t say to do. Just helps it to cook a little faster and more even


Basic instructions were brine turkey overnight

Pat dry and apply seasoning

Smoke on the smoke setting for 2 hours

Crank to 350 and cook until breast temp reads 165 or about 3 hours
 
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