What's in your smoker? - Page 271

mahtofire14 · 03-14-2025, 12:25 PM

Smoked another Tri tip last night. These have become easily my favorite thing to smoke.

RevSmoke · 03-14-2025, 03:29 PM

Quote:

Originally Posted by mahtofire14

Smoked another Tri tip last night. These have become easily my favorite thing to smoke.

Hmm, interesting! I will have to try that sometime. It looks incredibly tasty.
Here is yesterday's project. I had to cut the brisket in half for it to fit on the smoker. This is the larger piece as it comes off.

mahtofire14 · 03-14-2025, 05:20 PM

Rev,it’s basically like reverse searing a giant steak. But tritip has this insane beefy flavor that I can’t get enough of and it’s a fairly cheap cut of meat.

Porch Dweller · 05-25-2025, 09:01 AM

Got some baby backs on the smoker for today. Going to have 'em with some "loaded baked potato" smashed potatoes and corn on the cob. Also have some thighs on there for some pulled BBQ chicken tomorrow, rubbed with SPGP, smoked paprika, cayenne, and brown sugar.

Anyone else got their smoker going this holiday weekend?

tsolomon · 05-26-2025, 05:33 AM

I'm cooking the largest brisket that I have ever cooked for tonight when we are having about 16 people over for dinner. When my wife bought it at Costco, it weighed almost 21 pounds. I put it on the Traeger last night at 10:00 and I just checked its temperature which is at 165 degrees.

BigDawg · Yesterday, 02:19 PM

Recently did this little mish-mash of Chicken Cordon Bleu and Malibu Chicken.

Both of those are typically breaded, but I went without the breading so that I could grill them. Grill the breasts top side down until a little less than halfway cooked. Remove them from the grill and then add the squash to get good grill marks on both sides. Slice nice pocket in each breast and stuff with a half slice each of Swiss Cheese and Black Forest Ham. That's the Cordon Bleu part.

Put the chicken back on the grill this time bottom side down. When the chicken reaches about 150º IT cover them with another slice of Swiss & Black Forest. That's the Malibu part.

Finally, flip one last time to get some grill marks on the ham.

03-14-2025, 12:25 PM	#5401
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,609 Trading: (16)	Re: What's in your smoker? Smoked another Tri tip last night. These have become easily my favorite thing to smoke. __________________ Saving basements in the Land of 10,000 Lakes.

03-14-2025, 05:20 PM	#5403
mahtofire14 Chillin in the Aging Room Join Date: Oct 2012 First Name: Pete Location: St. Paul, MN Posts: 1,609 Trading: (16)	Re: What's in your smoker? Rev,it’s basically like reverse searing a giant steak. But tritip has this insane beefy flavor that I can’t get enough of and it’s a fairly cheap cut of meat. __________________ Saving basements in the Land of 10,000 Lakes.

05-25-2025, 09:01 AM	#5404
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,651 Trading: (24)	Re: What's in your smoker? Got some baby backs on the smoker for today. Going to have 'em with some "loaded baked potato" smashed potatoes and corn on the cob. Also have some thighs on there for some pulled BBQ chicken tomorrow, rubbed with SPGP, smoked paprika, cayenne, and brown sugar. Anyone else got their smoker going this holiday weekend? __________________ A 1911 in the hand is faster than 911 on the phone

05-26-2025, 05:33 AM	#5405
tsolomon Have My Own Room Join Date: Oct 2008 First Name: Tom Location: The Villages, FL Posts: 1,249 Trading: (31)	Re: What's in your smoker? I'm cooking the largest brisket that I have ever cooked for tonight when we are having about 16 people over for dinner. When my wife bought it at Costco, it weighed almost 21 pounds. I put it on the Traeger last night at 10:00 and I just checked its temperature which is at 165 degrees.

Yesterday, 02:19 PM	#5406
BigDawg Just in from the Storm Join Date: Mar 2025 First Name: Bill Location: Oldest City in the US Posts: 11 Trading: (0)	Re: What's in your smoker? Recently did this little mish-mash of Chicken Cordon Bleu and Malibu Chicken. Both of those are typically breaded, but I went without the breading so that I could grill them. Grill the breasts top side down until a little less than halfway cooked. Remove them from the grill and then add the squash to get good grill marks on both sides. Slice nice pocket in each breast and stuff with a half slice each of Swiss Cheese and Black Forest Ham. That's the Cordon Bleu part. Put the chicken back on the grill this time bottom side down. When the chicken reaches about 150º IT cover them with another slice of Swiss & Black Forest. That's the Malibu part. Finally, flip one last time to get some grill marks on the ham.