Smoking Sunday or Sunday Smoking

[C.O. Shooter]

Left - Baby Back with Traeger Coffee rub.

Middle - St. Louis with Killer Hogs AP Rub and Heath Riles Peach Rub.

Right - Baby Back with Killer Hogs BBQ rub.

All pre rubbed with honey mustard before seasoning.

Also going on will be chicken and baked potatoes .

Using Traeger pecan and apple pellets.

More pics to come.

 

[C.O. Shooter]

Top left will be for asparagus!

 

[C.O. Shooter]

 

[slv hunter]

Yummy

 

[TucsonFX4]

Looks very good. What's your cook strategy…2-1-1, 2-2-1?

 

[C.O. Shooter]

3, 2, 1 Method.

But have been playing with temps today.

225 for 2 hours, 250 for an hour, wrapped for 2 hours @275, last hour will be at 250 with bbq glaze.

 

[TucsonFX4]

I'm still trying to perfect my timing for the right combination of tenderness, moisture, and bark. I'm around 2-2-1 right now. Maybe closer to 2.5-2-.75

 

[C.O. Shooter]

 

[C.O. Shooter]

Should have stuck with 225 across the board. Pulled them off to re-season and glaze and they just fell apart.

 

[Chico guy]

I like your style.
I have recently joined the pellet smoker/grill crowd after refurbishing a free Traeger that my son acquired. Took half a day of cleaning and a couple repairs but it seems to be in fine working order.
Tri tips this afternoon will be the first main course. I did some elk jerky and sausages a couple days ago to test it out. Results were fantastic. Ribs will be next.

 

[C.O. Shooter]

Tri tips my favorite.

 

[C.O. Shooter]

Tri-tip.

 

[jimbires]

looks great , my son is in to the smoking . he talks about the tri -tips . I've ate his brisket . smoked meat is great .

 

[C.O. Shooter]

Dinners ready!