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Old 04-24-2015, 07:12 AM   #61
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Originally Posted by 80gator View Post
Looks so good. I usually smoke a pork butt on the big green egg but I am going to try this one. Bought the beef last night and will be great weekend treat.
Any questions please ask!


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Old 04-24-2015, 08:42 AM   #62
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I have been burning pellets for well over 10 years. Started out with a Traeger, still own a small version I use strictly for camping. Currently have a Louisiana Grill for home use. In my opinion at one time when Traegers were being built in Oregon they were top notch. A few years back the original owners sold out and the new owners moved production to China. They are now electronically the dinosaurs of the pellet business. Their controller is outdated and hasn't changed much since its inception. All the newer pellet grills are now using PDI Controllers which are far more accurate then the digital controller Traeger uses. The PDI Controllers are able to hold the temperatures within a few degrees of the set temperatures while it is not uncommon for the Traeger controller to drift up or down by 30 to 40 degrees or more. Most other grills also can achieve temperatures of 500 degrees or more. With a Traeger you are lucky to reach anything close to 400 degrees. Most other pellet grills also have the ability to do direct flame grilling ( great for searing meats) the Traeger does not allow you to do this. The bottom line is they all burn pellets, the competition has just passed up Traeger and made more improvements to their line of pellet grills to make them stand out from the rest. The competition in the pellet grill industry is a good thing and gives a lot of choices to the consumer making his purchase.
As another note not all pellets are equal either...I started using Treager pellets because that was all there was. I now use pellets made from the real hardwoods of the variety, ie..mesquite, hickory, maple, etc.. Traeger pellets are Alder based pellet that they flavor by adding different oils to their process. They are not a true wood as to the variety you are buying. They are also expensive compared to other better brands. Having said that I am lucky to have a son with a pellet grill business, I have never paid more then six dollars for a twenty pound bag of some pretty good pellets. From Traeger to the higher end Memphis Grills you can't go wrong in owning and using a pellet grill. They are all very easy to use and do a great job of adding flavor to your cooks. I am glad to see their mention on this site and glad to see the excitement in their use from the people using them...More Pelletheads is a good thing!
Good info.

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Old 04-25-2015, 10:03 AM   #63
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All this pellet head talk...thought I would let you boys know where I stand on the topic...Click image for larger version

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Old 04-25-2015, 11:49 AM   #64
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Yuck!
JK. . Charcoal is great, but I'll stick with my pellet grill
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Old 04-25-2015, 12:18 PM   #65
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1) 4-5 lb chuck roast
2) rib rub of choice, I used "famous daves rib rub"
3) prime rib rub of choice, I used "Excalibur prime rib rub"
4) olive oil
5) 2 cups of beef broth
6) 2 cups of red wine "dark beer can be substituted"
7) hickory smoking chips.
8) aluminum steaming pan.

The night before rub roast lightly with olive oil.
Rub all sides with rib rub then lightly sprinkle the roast with a little prime rib rub on all sides.
Cover roast and refrigerate overnight in steaming pan.

Please allow 6 hours the next day for smoking and cooking.
Attachment 74788
Attachment 74789

Start smoker 30 minutes prior and set to 250 to get the chips smoking , this is the temperature you'll use throughout.

Remove roast from steam pan and place directly on smoker rack.
Smoke for 1.5 hours adding chips as necessary.
Turn roast over, again directly on the rack and smoke an additional 1.5 hours.
Attachment 74792
@ which time the roast should be around 140 to 150 degrees @ the 3 hour mark.

Remove roast and put in steam pan again and add the beef broth and wine, cover the pan with aluminum foil and put back in the smoker for an additional 2.5-3 hours. Attachment 74793
The target temp now is 195 to 200, if you go over don't worry there's plenty of liquid to keep it moist.
Shut off smoker Remove roast, remove cover enough to allow steam to escape, recover and let roast rest for an additional hour or so.
Attachment 74794
After roast has rested start pulling beef apart !
Attachment 74795

I saved some of the juices for dipping the sandwich in but also to pour over the meat when storing for leftovers.

Good luck and enjoy!





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2015 camping "2 nights"
Looks delicious. I can see that in our future for sure.
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Old 04-25-2015, 12:21 PM   #66
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When not using a smoker, I wrap foil around the wood and poke holes in it for a cheap smoker box. It works great and never rusts. I have found oak is a great wood for beef and pork. My little Weber 18.5" Smoker is my favorite as it hits 225 every time and takes up little space.
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Old 04-26-2015, 08:28 PM   #67
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Quote:
Originally Posted by TURBS View Post
1) 4-5 lb chuck roast
2) rib rub of choice, I used "famous daves rib rub"
3) prime rib rub of choice, I used "Excalibur prime rib rub"
4) olive oil
5) 2 cups of beef broth
6) 2 cups of red wine "dark beer can be substituted"
7) hickory smoking chips.
8) aluminum steaming pan.

The night before rub roast lightly with olive oil.
Rub all sides with rib rub then lightly sprinkle the roast with a little prime rib rub on all sides.
Cover roast and refrigerate overnight in steaming pan.

Please allow 6 hours the next day for smoking and cooking.
Attachment 74788
Attachment 74789

Start smoker 30 minutes prior and set to 250 to get the chips smoking , this is the temperature you'll use throughout.

Remove roast from steam pan and place directly on smoker rack.
Smoke for 1.5 hours adding chips as necessary.
Turn roast over, again directly on the rack and smoke an additional 1.5 hours.
Attachment 74792
@ which time the roast should be around 140 to 150 degrees @ the 3 hour mark.

Remove roast and put in steam pan again and add the beef broth and wine, cover the pan with aluminum foil and put back in the smoker for an additional 2.5-3 hours. Attachment 74793
The target temp now is 195 to 200, if you go over don't worry there's plenty of liquid to keep it moist.
Shut off smoker Remove roast, remove cover enough to allow steam to escape, recover and let roast rest for an additional hour or so.
Attachment 74794
After roast has rested start pulling beef apart !
Attachment 74795

I saved some of the juices for dipping the sandwich in but also to pour over the meat when storing for leftovers.

Good luck and enjoy!





TURBS
08 duramax tuned n modded, 32bhok Sabre
2015 camping "2 nights"
Just had to try since it looks so good. Ours is resting quietly at the moment, dinner in 1/2 hour!
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Old 04-26-2015, 08:30 PM   #68
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Originally Posted by captnrick3 View Post
Just had to try since it looks so good. Ours is resting quietly at the moment, dinner in 1/2 hour!
AWESOME !
PLEASE let me know what you think!

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Old 04-26-2015, 10:36 PM   #69
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Originally Posted by captnrick3 View Post
Just had to try since it looks so good. Ours is resting quietly at the moment, dinner in 1/2 hour!
Did you use red wine by chance?

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Old 04-27-2015, 05:58 AM   #70
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Tried it yesterday and it turned out great. Beef just pulled apart and the au jour was awesome. Served it on nice bakery rolls and dipped from there. Very good.
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