Traeger recipe's

[Bpracing1127]

Well I picked up a traeger this past weekend and I did a tri tip on it. It came out ok for my first one. Let’s keep this thread going with traeger stuff!!!

Can be what ya cooked. Recipe, tools. Tips tricks ect… alll things traeger and smoking meat!! With summer coming along this is good timing.

 

[HALLETT BOY]

Beer can chicken seasoned with this , you’ll thank me !

 

[DLC]

I just did yard birds last Sunday!

I need to clean my smoker, haven’t used it in months

 

[DLC]

Pork Butt with this Trader Joe’s verde sauce

 

[DLC]

Cooking on the Treager you need to take your time and don’t rush it. Allow extra time

 

[Kfabe]

We do chicken thighs quite a bit. 375 degrees start skin side down. 15 min a side. Season with pappys. Baked beans, cornbread and broccoli salad.

 

[Done-it-again]

Did you cut it against the grain? Looks like you didn’t. So I’m sure it was chewy.

 

[Javajoe]

Yep that’s my input

 

[Javajoe]

I like to cook my Tri tips like a pork shoulder and pull it off at 200 and it rests wrapped in towels in an ice chest for a couple hours

 

[renodaytona]

Turkey on the Traeger is one of our favorites. Kinders brine overnight and butter under and on the skin with the Kinders poultry blend rub.

A quick appetizer, cook bacon and cut it into small pieces, jalapenos cut in half and remove the seeds (unless you want some heat). Get the whipped cream cheese, add any meat church rub shredded cheese and the bacon mix all of that together and put it in the jalapeno halves. Smoke for 30ish min.

 

[Caydens Cat]

Tri-tip. About 50 minutes to an hour at 225, then I throw it on the gas grill for 5 minutes to sear on each side. Works for this house

 

[Caydens Cat]

3-2-1 ribs as well

 

[OldSchoolBoats]

Pork Butt (Pulled Pork)

I usually get a 4 - 5 pounder and cover it in Italian Dressing for glue and then liberally apply Famous Dave's Rib Rub or John Henry's Pecan Rub. Cook at 190 for 4 hours and then kick it up to 225 until it hits 192 degrees. Pull off the grill, wrap in foil and a bath towel. Put in cooler for an hour and then pull.

 

[Gramps]

chicken butts (thighs for you city boys) soaked in dill juice for 2 days. use Kosmos honey killer bee rub......use REAL dill juice.....375 till IT hits 165...you will thank me

 

[Desert Whaler]

I've tried several flavors/brands of pellets.
'Overall' these are by far my favorite. (unless you're looking for a particular flavor like mesquite or something).
They're a great 'do-it-all' pellet . . . chicken, pork, beef . . . I even smoke fish with these

They're called 'Cookin Pellets' and I prefer their 'Perfect Miix' flavor.

 

[Gramps]

pellets............I found it hard to taste much of a difference between the different pellets. So for the past couple of years I was using the Traeger blend sold at COSTCO ( good bang for the $$$) A few months ago I came across Knottywood brand (https://knottywoodbbq.com/) only two types...almond and plum. taste great. very good smoke amount, free delivery from Home Depot. I have 10 bags in my smoker storage locker to play with this summer.

 

[Gramps]

try these

 

[Deangang]

 

[DLC]

Pellets

costco blend

and
my favorite Pecan - nice mild smoke & semi sweet, not a heavy flavor

 

[Bpracing1127]

I’m using Apple right now, but I will be switching to Traeger signature blend soon.

I’ll be making ribs this weekend

 

[DLC]

We use the 3-2-1 ribs

when we wrap we use full size aluminum tray and use a sugar soda like cherry coke, cherry DP, cactus cooler and wrap the top with foil

make sure to pull skin /membrane on the back side of the ribs

321 Ribs - Traeger Grills

Become a pitmaster with Diva Q's 321 ribs. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method for perfectly smoked ribs.

www.traeger.com

 

[branier]

I cook alot of Salmon on the traeger. I use a squeeze of lemon, lemon slices, butter, and fresh dill and put it on at 225. (Of course, salt and pepper too). Turns out wonderful, everyone who has eaten it that way always asks for more. I also do the 3-2-1 ribs quite often, but unless I am smoking other things I dont leave the ribs on the traeger during the 2nd part since they are in foil. Seems like a waste of pellets to me, since they are wrapped up and not getting any smoke anyways, so I fire up the oven and pour apple cider vinegar in the foil for 2.5-3 hours. Most of the time we prefer dry rub ribs that aren't sweet, so I usually skip any BBQ sauce and throw them under the low broiler for the last 10-15 or so just to get some char on them. Works like a charm for our palates.

 

[timstoy]

We use the 3-2-1 ribs

when we wrap we use full size aluminum tray and use a sugar soda like cherry coke, cherry DP, cactus cooler and wrap the top with foil

make sure to pull skin /membrane on the back side of the ribs

321 Ribs - Traeger Grills

Become a pitmaster with Diva Q's 321 ribs. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method for perfectly smoked ribs.

www.traeger.com

What is 3-2-1 ribs? Do you take the membrane off the back of the ribs?

 

[DLC]

What is 3-2-1 ribs? Do you take the membrane off the back of the ribs?

Click on the link

3 hrs smoke we use a dry rub, like a Byron’s Pork Butt or make your own
2 hrs wrapped we use large foil pan with soda & caped with foil. During this 2 hrs the meat will pull back from the bone.
1 hr firm up and caramelized the sauce

yes remove membrane! Use Knife tip to pry up and use paper towels to pull off ( paper towels seem to grab onto the membrane better than your fingers)

 

[timstoy]

We use the 3-2-1 ribs

when we wrap we use full size aluminum tray and use a sugar soda like cherry coke, cherry DP, cactus cooler and wrap the top with foil

make sure to pull skin /membrane on the back side of the ribs

321 Ribs - Traeger Grills

Become a pitmaster with Diva Q's 321 ribs. The perfect way to make baby-back ribs on your Traeger Grill. Follow this expert method for perfectly smoked ribs.

www.traeger.com

Thanks, I didn’t see the link.

 

[DLC]

when choosing your racks we like a flat uniform rack

Baby backs fresh on the smoker

racks on the smoker for the last hour, meat has pulled back from the bone end

Didn’t get a cut rib pic but we usually smoke and extra rack for leftovers- wife cuts the meat off the bone and we make eggs and rib meat, sammiches, or use meat on a salad like the pic

 

[DLC]

This is a real meaty rack - this was at a buddy’s place 2nd time doing ribs on his Treager

 

[DLC]

how do you do your brisket? That looks really good!
I’ve done like 5 and only one turned out really good, some of mine are dry and one was chewy
My brisket

View attachment 1104485 View attachment 1104481 View attachment 1104482 View attachment 1104485 View attachment 1104487 View attachment 1104488

 

[liquid addiction]

Tri-tip. About 50 minutes to an hour at 225, then I throw it on the gas grill for 5 minutes to sear on each side. Works for this house
View attachment 1104469

Looks good. I have not done a tri tip on the Traeger. You should try cutting across the grain.

 

[Done-it-again]

how do you do your brisket? That looks really good!
I’ve done like 5 and only one turned out really good, some of mine are dry and one was chewy
My brisket

View attachment 1104629

How long did you smoke it for? I set mine overnight and usually goes way longer than anticipated about 14-16 hrs @ around 240-255.

I do wrap mine in butcher paper around the stall time, then pull it around 200 or so and put it in a small cooler with towels for a couple of hrs to rest.

 

[DLC]

typically trim fat to about 1/4 and season w/ rub
let rest covered for about 30 /45 minutes while smoker gets going ( last time I seasoned the night before and let sit in fridge over night )

I cook to 165 then foil tin with beef broth cover
continue to 195/98 take out of tin continue to 205 and until tooth pick slides in nice and smooth with out heavy resistance.
wrap w/ foil rest in cooler for at least a hour

I usually set temp at 225 / 250

 

[Done-it-again]

typically trim fat to about 1/4 and season w/ rub
let rest covered for about 30 /45 minutes while smoker gets going ( last time I seasoned the night before and let sit in fridge over night )

I cook to 165 then foil tin with beef broth cover
continue to 195/98 take out of tin continue to 205 and until tooth pick slides in nice and smooth with out heavy resistance.
wrap w/ foil rest in cooler for at least a hour

I usually set temp at 225 / 250

Looks to me you have a good plan. What grade of beef? The prime at sams is not bad priced. To much work for a bad cut of meat. Try and fold the brisket when picking one. The more pliable the better.

 

[wallnutz]

For ribs I prefer baby backs over spareribs. I usually buy straight from the butcher or get the packages from Costco. They will have the membrane already removed. I
First I clean them real good and pat them dry. I mix my own dry rub from Butt Rub with a pinch of Cheyanne powder and a little smoked paprika. I will let the rub sit on for an hour before putting on the smoker.

I like to go low and slow at first to get a nice smoke on them. I will set my GMG at 150 and let them go for up to 2 hrs. I then pull them off and get ready to wrap them in foil. I double wrap them too. I put some apple juice in, put squeeze butter on, put a generous amount of honey and brown sugar on them and then loosely wrap them.


I will put the back on at 175 for an hour than crank it up to 250 for an hour and then pull them off and stick them in a cooler to rest for an hour. (This really steams them and makes them moist) I will pull them out of the foil and put them on the grill set at 400 for just a couple of minutes meat side down. Then I flip them and sauce them. Usually put just a tiny sprinkle of the rub on first. It takes very little sauce because they are so moist.

Pictures got out of order.

 

[wallnutz]

Sunday we are doing Chuck Roast like a brisket and one for poor mans burnt ends.

 

[sonicss31]

What a great friendly thread. Thanks for the recipes and how to tips.

 

[lbhsbz]

. Most of the time we prefer dry rub ribs that aren't sweet, so I usually skip any BBQ sauce and throw them under the low broiler for the last 10-15 or so just to get some char on them. Works like a charm for our palates.

Finally...someone who gets it.

I do my pork ribs on a charcoal grill over indirect heat...about 5 hours. Desert should be sweet, not dinner.

My program is:

Bullseye Original BBQ sauce mixed 50/50 with apple cider vinegar
Garlic powder
Tony Chacharies
and whatever else sounds good....garlic tabasco is awesome

I make a big bowl full, should be about the consistency of water when all is said and done.

Brush it on every 30 minutes or so. Ribs come off the grill almost dry on the outside (since the sauce is so thin) but perfect on the inside and have all the flavor of the sauce without any sweet or big fucking mess.

Tried 'em on the traeger but it ain't the same as charcoal.

 

[DLC]

Looks to me you have a good plan. What grade of beef? The prime at sams is not bad priced. To much work for a bad cut of meat. Try and fold the brisket when picking one. The more pliable the better.

Costco choice I believe

 

[Bpracing1127]

Made ribs today 321 method


Here they are season ready to go on at noon today

After 3 hours I wrapped them and 2 more hours this is what came out

One more hour getting sauced and here we are