Didn’t feel like monitoring the smoker, which I have to feed by hand, and instead tried the oven method. Not bad, considering my excellent rub and all. I even went over time to make sure we weren’t pulling at the meat. Still, something was missing. Not everything has to have smoke flavor, but there is something to the slow and patient method that smoking forces you into. My smoker only goes to 225. The oven recipe called for 250. Turns out you shouldn’t rush things.
I use a digital master built. Really would like the traeger for the auto feed, but then, what are you really doing at that point? Nothing. Set it and forget it. It would be nice for an 18 hr brisket. I’ve had to time mine for an overnight stall and then fire it up again in the morning. Fucking bitch, it is.
[ + ] GrayDragon
[ - ] GrayDragon 0 points 2.6 yearsApr 4, 2022 05:20:21 ago (+0/-0)
I've found that stew and stew-like things are the greatest foods.
Peas porridge hot, peas porridge cold. Peas porridge in the pot NINE DAYS OLD!
Yum.
[ + ] ToNigIsToNog
[ - ] ToNigIsToNog 0 points 2.6 yearsApr 4, 2022 10:39:31 ago (+0/-0)
225 is fine. you might look up methods like 3-1-1 or the like.
[ + ] 1Icemonkey
[ - ] 1Icemonkey [op] 0 points 2.6 yearsApr 4, 2022 10:41:26 ago (+0/-0)
[ + ] ToNigIsToNog
[ - ] ToNigIsToNog 0 points 2.6 yearsApr 4, 2022 23:37:11 ago (+0/-0)
[ + ] 1Icemonkey
[ - ] 1Icemonkey [op] 0 points 2.6 yearsApr 7, 2022 00:22:12 ago (+0/-0)
[ + ] ToNigIsToNog
[ - ] ToNigIsToNog 0 points 2.6 yearsApr 7, 2022 17:21:18 ago (+0/-0)
[ + ] MadJack
[ - ] MadJack 0 points 2.6 yearsApr 5, 2022 00:07:23 ago (+0/-0)