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The Thriller said:
Okay!

This weekend is the weekend!

I got a small rack of some St Louis ribs from Winco. They had the regular value pack, which looked good. But with extended family out of town/busy with other things, I just didn’t want to waste a ton of meat. I plan on using the Holy Gospel all purpose rub. I’m thinking about letting it go at 225-250 for at least 2.5 hrs with hickory and a few cherry (maybe for color) pellets with a water pan. I don’t want to wrap it. I don’t want to do 321. I just want to let it go and see what happens. I get it’ll probably take more than 2.5 hrs but wanted to see what differences not wrapping will make. Bbq sauce will be served on the side.
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Sounds awesome. At 225-250 for st louis cut plan on 4-6 hours with no wrapping. Most of mine go between 5 and 6 hours. I usually check at about the 4 hour mark, then depending on where it is at that time, I check again at 5 hours then every half hour or so until they are done to my liking. I don't want it to be fall-off-the-bone, I like to have a little chew to it, so I check with the bend method to see if the meat is pliable and if the bark cracks in multiple places. Looking for something that bends easily but doesn't just fall apart. Sometimes I will grab a bone and pull against the meat to see if it is starting to break away. I want it to break away with a little effort, not just fall out of the thing. Going by temp is hard even if you have a needle thin probe for it. I use that sometimes but even then each rib is different. Some are done at 205, some at 190, and some of the best I have made came off at 185, probably all erroneous readings as getting a good reading that close to the bone is nigh impossible. Good luck! I hope they turn out great!
 
LogGrad98 said:
Sounds awesome. At 225-250 for st louis cut plan on 4-6 hours with no wrapping. Most of mine go between 5 and 6 hours. I usually check at about the 4 hour mark, then depending on where it is at that time, I check again at 5 hours then every half hour or so until they are done to my liking. I don't want it to be fall-off-the-bone, I like to have a little chew to it, so I check with the bend method to see if the meat is pliable and if the bark cracks in multiple places. Looking for something that bends easily but doesn't just fall apart. Sometimes I will grab a bone and pull against the meat to see if it is starting to break away. I want it to break away with a little effort, not just fall out of the thing. Going by temp is hard even if you have a needle thin probe for it. I use that sometimes but even then each rib is different. Some are done at 205, some at 190, and some of the best I have made came off at 185, probably all erroneous readings as getting a good reading that close to the bone is nigh impossible. Good luck! I hope they turn out great!
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Do you use a water pan or spritz? I’ve been watching meat church and Matt seems to use one or the other and sometimes both.
 
I don’t have any pics of the sliced turkey. But I bribed this 3.5 lbs breast for about 4 hrs in meat church’s bird bath with herbs and orange slices. Cleaned it off and dried it. Used mayo and sprinkled meat church’s Holy Cow rub on it. Honestly, any rub with a lot of pepper and salt would do.

smoked this at 270 for about 2 hrs on cherry apple pellets. Basted it with butter every 45 mins to hour. I’m wondering if Hickory might be good next time?

And man, was this delicious. We had one traditional oven roasted turkey and one smoked. The smoked was gone after Thanksgiving with the in-laws.

D868F893-0382-482A-AF80-082A66255379.jpeg

This wasn’t smoked but the other night I grilled some picanha (it’s like Brazilian tri tip). Delicious.
9152EBD1-515D-42A3-9866-E4D192097BC8.jpeg
 
3rd time smoking turkey. This time part of the breast broke off when I took it out of its packaging for brining. So I had a few pieces of breast. Might not win any aesthetic prize but it sure tasted great! I don’t think I can ever go back to eating traditional Turkey.

F70EFD15-FBB4-400F-B7AD-1594F4B689C4.jpeg
E269EDFC-A3D3-4664-9061-E0DCEDA6E606.jpeg
Did this brine:

Lemon Thyme Turkey Bath Brine Concentrate | ATBBQ

Bright lemon‑juice brine with ginger, coriander, mustard & thyme infusion—delicious citrus-herbal flavor made for turkey, poultry, pork or fish.
www.atbbq.com www.atbbq.com

Smelled like A1 out of the bottle. Used oranges, rosemary, thyme, and sage. It was a small breast (3 lbs) so I only brined it for about 3.5 hrs.

Used Duke’s mayo as a binder.

Amazon product ASIN B00448SAJ2View: https://www.amazon.com/Dukes-Mayonaise-8-oz/dp/B00448SAJ2/ref=mp_s_a_1_3?adgrpid=55870210797&gclid=CjwKCAiAhqCdBhB0EiwAH8M_Gu5hNH1Xy5YVr9OlTR6xWGGiqOSqmLejITRd_hpNLvX5Bp3O8aUX0RoC5XAQAvD_BwE&hvadid=617098663180&hvdev=m&hvlocphy=9029705&hvnetw=g&hvqmt=b&hvrand=16888446948361236810&hvtargid=kwd-295278001646&hydadcr=7674_13573632&keywords=duke+mayo&qid=1672020806&sr=8-3


Meat Church’s Holy Cow as a rub.

Amazon product ASIN B0192DVZH2View: https://www.amazon.com/Meat-Church-Holy-Cow-10-5oz/dp/B0192DVZH2/ref=mp_s_a_1_2?crid=3HC73Z94BCE0U&keywords=meat+church+holy+cow&qid=1672020836&sprefix=meat+church+hily+c%2Caps%2C131&sr=8-2


Threw it on the smoker with BBQ Pitstop’s competition blend pellets (50/50 cherry and pecan) at 270 to temp. Was done in about 1.5 hrs. I melted butter on it about every 45 mins.
 
The Thriller said:
3rd time smoking turkey. This time part of the breast broke off when I took it out of its packaging for brining. So I had a few pieces of breast. Might not win any aesthetic prize but it sure tasted great! I don’t think I can ever go back to eating traditional Turkey.

View attachment 13584
View attachment 13585
Did this brine:

Lemon Thyme Turkey Bath Brine Concentrate | ATBBQ

Bright lemon‑juice brine with ginger, coriander, mustard & thyme infusion—delicious citrus-herbal flavor made for turkey, poultry, pork or fish.
www.atbbq.com www.atbbq.com

Smelled like A1 out of the bottle. Used oranges, rosemary, thyme, and sage. It was a small breast (3 lbs) so I only brined it for about 3.5 hrs.

Used Duke’s mayo as a binder.

Amazon product ASIN B00448SAJ2View: https://www.amazon.com/Dukes-Mayonaise-8-oz/dp/B00448SAJ2/ref=mp_s_a_1_3?adgrpid=55870210797&gclid=CjwKCAiAhqCdBhB0EiwAH8M_Gu5hNH1Xy5YVr9OlTR6xWGGiqOSqmLejITRd_hpNLvX5Bp3O8aUX0RoC5XAQAvD_BwE&hvadid=617098663180&hvdev=m&hvlocphy=9029705&hvnetw=g&hvqmt=b&hvrand=16888446948361236810&hvtargid=kwd-295278001646&hydadcr=7674_13573632&keywords=duke+mayo&qid=1672020806&sr=8-3


Meat Church’s Holy Cow as a rub.

Amazon product ASIN B0192DVZH2View: https://www.amazon.com/Meat-Church-Holy-Cow-10-5oz/dp/B0192DVZH2/ref=mp_s_a_1_2?crid=3HC73Z94BCE0U&keywords=meat+church+holy+cow&qid=1672020836&sprefix=meat+church+hily+c%2Caps%2C131&sr=8-2


Threw it on the smoker with BBQ Pitstop’s competition blend pellets (50/50 cherry and pecan) at 270 to temp. Was done in about 1.5 hrs. I melted butter on it about every 45 mins.
Click to expand...
Yeah once you try smoked turkey it's hard to eat one cooked in an oven. Completely better in every way.
 
The Thriller said:
3rd time smoking turkey. This time part of the breast broke off when I took it out of its packaging for brining. So I had a few pieces of breast. Might not win any aesthetic prize but it sure tasted great! I don’t think I can ever go back to eating traditional Turkey.

View attachment 13584
View attachment 13585
Did this brine:

Lemon Thyme Turkey Bath Brine Concentrate | ATBBQ

Bright lemon‑juice brine with ginger, coriander, mustard & thyme infusion—delicious citrus-herbal flavor made for turkey, poultry, pork or fish.
www.atbbq.com www.atbbq.com

Smelled like A1 out of the bottle. Used oranges, rosemary, thyme, and sage. It was a small breast (3 lbs) so I only brined it for about 3.5 hrs.

Used Duke’s mayo as a binder.

Amazon product ASIN B00448SAJ2View: https://www.amazon.com/Dukes-Mayonaise-8-oz/dp/B00448SAJ2/ref=mp_s_a_1_3?adgrpid=55870210797&gclid=CjwKCAiAhqCdBhB0EiwAH8M_Gu5hNH1Xy5YVr9OlTR6xWGGiqOSqmLejITRd_hpNLvX5Bp3O8aUX0RoC5XAQAvD_BwE&hvadid=617098663180&hvdev=m&hvlocphy=9029705&hvnetw=g&hvqmt=b&hvrand=16888446948361236810&hvtargid=kwd-295278001646&hydadcr=7674_13573632&keywords=duke+mayo&qid=1672020806&sr=8-3


Meat Church’s Holy Cow as a rub.

Amazon product ASIN B0192DVZH2View: https://www.amazon.com/Meat-Church-Holy-Cow-10-5oz/dp/B0192DVZH2/ref=mp_s_a_1_2?crid=3HC73Z94BCE0U&keywords=meat+church+holy+cow&qid=1672020836&sprefix=meat+church+hily+c%2Caps%2C131&sr=8-2


Threw it on the smoker with BBQ Pitstop’s competition blend pellets (50/50 cherry and pecan) at 270 to temp. Was done in about 1.5 hrs. I melted butter on it about every 45 mins.
Click to expand...
I like the idea of butter every 45 minutes. I’ll have to try that.
 
bigb said:
I like the idea of butter every 45 minutes. I’ll have to try that.
Click to expand...
I make a compound butter with sage rosemary and thyme and then slice it into 1" rounds about 1/8" thick and put about 8 of them under the skin over each breast. Automatic basting and super crispy skin that also flavors the juices for the best gravy ever.
 
Do you guys do pizzas? Do you use a pizza oven in the Traeger? My wife got me a pizza oven for Christmas, but it’s a stand alone thing that I don’t necessarily have room for. I was hoping for just something I could stick in the Traeger.
 
bigb said:
Do you guys do pizzas? Do you use a pizza oven in the Traeger? My wife got me a pizza oven for Christmas, but it’s a stand alone thing that I don’t necessarily have room for. I was hoping for just something I could stick in the Traeger.
Click to expand...
I make pizza in my Weber grill with a round pizza stone that basically covers the grill surface with a couple of inches open around it. I just load it up with a couple of chimneys of charcoal spread evenly across the bottom. Once it's at full heat and the stone is ripping hot then the pizzas go on. We got a ring you add between the grill and the lid that gives you an opening and holds the heat better with better convection. That can get the grill to over 600 degrees, often over 700. Cooks almost exactly like a brick oven.

I would imagine you could just put a pizza stone or steel in the traeger. I'm not sure the traeger can get that hot but 400-500 degrees is plenty hot for pizza.
 
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