Yes at 200-205.
Yes with at least 2 hours wrapped in cooler.

I use a Weber Smokey Mountain....there are more convenient tools out there but nothing compares with the results.

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It's a Traeger 575 Pro. It has consistently smoked faster than I thought. I have a probe that i use that plugs into the smoker but I am starting to not trust it completely. Maybe I will get a secondary probe that I can use. Just not going to put any more money into this "hobby" right now.

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Flew too close to the sun on wings of pastrami

are you probing at the grate or using the thermometers sticking out of the lid?

i've run traeger and now lousiana grills and I do not trust either chamber temps. it consistently ran about 25-35 degrees hotter than it said. i bought a little oven thermometer put it in there, and I also have a few old mavericks laying around to check.

Always set a cheap oven thermometer right on the shelf where the meat is.

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ThermoWorks Smoke
there's a probe for the ambient temp that just plugs in to the side of the smokey mountain. I trust this more than the gauge on the lid.

https://www.thermoworks.com/smoke/?utm_ ... fiEALw_wcB

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I have that too. The Bluetooth is kinda sketchy.

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Bluetooth is ok....just can have a delay, but nothing significant.

I did, however, have an issue with the meat probes. Ruined 2 of them from cleaning....I won't make that mistake again.

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What size of brisket are you doing the sous vide on? If it's a big one, how do you wrap it? For smaller cuts of meat, I use a zip top bag but not sure how I'd do that for a large cut like a brisket.

You need these:

https://www.amazon.com/dp/B00851QSDO/re ... HPFDNXYN6D

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I use an old cooler for my big sous vide stuff like a trimmed, whole packer brisket. Works great.

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Ah ha, that makes sense!

What am I looking at?

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GJ’s sous vide bath

Why is it still so God damn hard to post a picture here?


Anyways I smoked a 6lb beef tenderloin for dinner on New Year's eve and then reverse seared it. It was absolutely perfect.

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I decided to go ahead and purchase a separate WiFi thermometer system for the smoker. The inconsistencies I have been getting from my smoker is maddening and I am convinced it is partially attributable to the plug in probe that goes into the Traeger. I have seen some other complaints on BBQ forums. I went ahead and purchased an InkBird unit that has up to 4 probes and should work via WiFi so I can monitor anywhere I want during the cook. Anyone else try this brand or heard anything about them? They get pretty decent reviews and were much less expensive than the ThermoWorks unit, like almost $150 less. Figured if I can get this dialed in for $100 it will be worth it. I told my wife if I can't get this ironed out this summer I am just going to sell the Traeger.

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Flew too close to the sun on wings of pastrami

can i smoke a cornish hen ?

impulse buy . got 2

i don't think i've had since my mom made them for me, despite my trolling in the chicken thread

What is that, like a little chicken?

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I usually go with the rotisserie for those.

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If we nominate Trump we will get destroyed & we'll deserve it.- L Graham
I’m going to enforce all laws concerning the protection of classified information. No one will be above the law.- DJT 2016
MAY THEY ROT IN HELL. AGAIN, MERRY CHRISTMAS!- DJT 12/25/23

Smoking 2 tri-tips right now based on bigfan's suggestion that it is the best beef to smoke.

I will report back.

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https://twitter.com/DrKenCast

Tri-tip is wonderful.....smoke or sous-vide. Delicious.

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Probably my favorite cut of beef. Never sold well when I worked out west so I was almost always able to get one of the pulls for cheap every week and we would grill it out back Rare find out here but finally found a source when the fancy hits me. Can’t say I’ve smoked one though. Maybe next time the wife leaves town.

I only made it a couple of times, but done right it IS delicious.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Even though it's a different cut of meat....it's really a great alternative to Brisket. Smaller cut of meat, so less time to smoke.

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I don't like to pat myself on the back. Yes, I do. Who are we kidding?

But it turned out fantastic.

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https://twitter.com/DrKenCast

Looks fantastic! Smoking some strip steaks tonight. Always one of the families favorites.

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If we nominate Trump we will get destroyed & we'll deserve it.- L Graham
I’m going to enforce all laws concerning the protection of classified information. No one will be above the law.- DJT 2016
MAY THEY ROT IN HELL. AGAIN, MERRY CHRISTMAS!- DJT 12/25/23

Likely making a plan for Memorial Day with the wife tonight. I have a couple of frozen briskets so will likely thaw one out and also do some chicken. I assume some of you others are going to be getting some meat on the smokers..... what you got on the menu?

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Flew too close to the sun on wings of pastrami

Will be firing up a pork butt for pulled pork tomorrow.

Took out a brisket to start thawing last night. I am used to doing large full packers and the piece I pulled from the freezer we got from my wife's boss and appears to be a pretty good sized flat.
I'm going to have to look into some tips on cooking this as I am assuming it will smoke much more quickly and I want to be sure it doesn't dry out. I am open to any one else that may have some
ideas as well. She gave us two other similar cuts that are also in the freezer. I was at Costco last night and they had some really large briskets there, like over $100. I forgot to look at the price
per pound but they had to be over 15 lbs each. Monsters

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Flew too close to the sun on wings of pastrami

i'm going to Tischler's here in Plainfield at lunchtime to get some burgers and brats...i'm certainly not doing a brisket but last time i was there i saw they had tri-tip, might do that and a few chickens