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Old 12-30-2013, 05:37 PM   #961
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Originally Posted by la0d0g View Post
Thanks for the explanation, I'll try fat side down next time I do one. I have thought about losing bark on the fat so I hope it turns out good.
I've always done fat side up too. Will have to try it fat down next time!
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Old 12-30-2013, 05:52 PM   #962
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Originally Posted by la0d0g View Post
Thanks for the explanation, I'll try fat side down next time I do one. I have thought about losing bark on the fat so I hope it turns out good.
I do fat up as well, but I usually leave a butt on the smoker until I see 195. Also, I take a knife and cut one inch deep slices into the butt in a crossing patteren before ever putting any rub on. This greatly increases surface area, hence, more bark.
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Old 12-30-2013, 06:28 PM   #963
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2 pork roasts. 8 hrs on the traeger at 150 with apple. 1 hr on 350 wrapped in foil with an angry Orchard in the foil with it.
Food Smokers and Smoking Tips/Tricks/Techniques-uploadfromtaptalk1388456868541.jpg
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Old 12-30-2013, 07:07 PM   #964
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Originally Posted by Haslefre View Post
2 pork roasts. 8 hrs on the traeger at 150 with apple. 1 hr on 350 wrapped in foil with an angry Orchard in the foil with it.
Attachment 248477
8 hours at 150? I make jerky at 150. Is this more of a cold smoke technique? Can you share the reason for that temp setting? I'm intrigued!
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Old 12-30-2013, 07:16 PM   #965
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That's what the traeger website had... In fact they had it lower on only smoke. I can taste the apple flavor from the wood down about 3/4". I'll get a picture of how far the smoke went in here in a few. At 8hrs it was at the 150 internal
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Old 12-30-2013, 07:56 PM   #967
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Here is dome good info on the danger zone when smoking meat.
http://www.smokingmeatforums.com/t/5...nger-zone-info
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Old 12-30-2013, 08:02 PM   #968
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I understand "danger zones" working in my dads old kitchen, but it would be hard to get a good smoke on something in a short time before the item itself is fully cooked. I have never had a problem while slow cooking something like that, and have been eating that for a long time. I mean, that's how they cook briskets and a lot of meats like that in good BBQ joints. Pulled porks can take upwards of 12 hours until it's at a "decent" internal temp they call for.

But, typically the internal temp will equal the outer by 4hrs if you have it at the 150-180 range I had it at.
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Old 12-31-2013, 04:39 AM   #969
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Quote:
Originally Posted by Haslefre View Post
That's what the traeger website had... In fact they had it lower on only smoke. I can taste the apple flavor from the wood down about 3/4". I'll get a picture of how far the smoke went in here in a few. At 8hrs it was at the 150 internal
Interesting. So it is a type of cold smoking, kind of. Since it's a pellet grill, you get smoke at any temp - makes sense. You couldn't really do pulled pork that low and expect it to be pullable, but with something lean like a loin that you slice, I'll bet it works well.

And I wouldn't worry too much about safety - not a lot of bacteria are going to be able to grow on a piece of meat in an active smoker, especially if you use a sugar or salt dry rub. With the last hour at 300+, you're killing everything on the surface too.

ETA - By that of course I mean, don't worry about that particular cooking method being unsafe. I didn't mean that you shouldn't consider food safety and cleanliness in general...
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Old 01-03-2014, 03:43 PM   #970
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I'm doing a pulled pork tomorrow. I may put it on the rack itself for the first few hours... fat cap down? Then give it a bath in Apple juice wrapped up?
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Old 01-03-2014, 04:04 PM   #971
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Originally Posted by Haslefre View Post
I'm doing a pulled pork tomorrow. I may put it on the rack itself for the first few hours... fat cap down? Then give it a bath in Apple juice wrapped up?
Sounds pretty great.
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Old 01-04-2014, 01:31 PM   #972
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Food Smokers and Smoking Tips/Tricks/Techniques-uploadfromtaptalk1388871000602.jpg

3 1/2 hours at this point at 225 on the rack. It's now in the tray with apple cider, cider vinegar and brown sugar at 275. I'll wrap it at hour 6.
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Old 01-04-2014, 08:46 PM   #974
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Looks awesome!!
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Old 01-06-2014, 06:43 PM   #975
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Just received this...some good stuff I tell ya!
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Old 01-12-2014, 12:52 PM   #976
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Here is the before & after of my lastest brisket.


I picked up this brisket for $1.77/lb!



This time I only rubbed lightly with Kosher Salt & Pepper & brought it up to room temp before I put it on the smoker.



13 Hours over Oak about 250*



Came out Perfect...the bark was sweeter and more carmelly. I think I will use just salt & pepper from now on..everyone like the taste over previous rub mixtures.



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Old 01-12-2014, 01:08 PM   #977
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Looks good even though I'm not a brisket fan. I'm at hour seven with a Boston Butt right now. Internal was 165 the last I checked.
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Old 01-12-2014, 01:09 PM   #978
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Only another 25 degrees to go. So another 3hrs or so
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Old 01-12-2014, 02:02 PM   #979
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I hit the stall at high 160s, time to foil and wait on 195.


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