What's in your smoker?

[jonumberone]

Perfect Northeast spring day.
Been longing to fire up the smoker again!



Pastrami sandwiches for dinner!
And Pastrami and eggs for breakfast!

Rubbed with the spices last night, pulled out of the fridge about an hour ago.
Should go on around noon, and come off anywhere from 4-6.
More pics to follow!

Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?

[OLS]

Originally Posted by MarkinCA

Quit being such a martyr Brad

Where are my virgins???

btw, the meat is in no way as black as the ends and crispies look. Shooting indoors at night under my
kitchen light without a flash takes purple and turns it black. I always say that just to make sure people
don't think I let my meat loaf. I bees payin attention. There might actually BE some black, but it ain't
burnt, haha.

[OLS]

Originally Posted by jonumberone

Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?

I am guessing you could wait til it's on the grill and FLING it at the meat off of a plastic fork or something.
You mean that prepared minced stuff in oil, or just hand sliced or chunked or whatever?

[Steve]

Originally Posted by steve

Taking it easy today,2 butts, 2 small brisket flats and a slab of ribs.

Now for the hard part...Mother's Day house cleaning. ARGH!

[MarkinAZ]

Originally Posted by steve

Taking it easy today,2 butts, 2 small brisket flats and a slab of ribs.

Now for the hard part...Mother's Day house cleaning. ARGH!

I feel for you brother

On the other hand, nice looking meat Steve

[Steve]

Thanks Mark!

Originally Posted by MarkinCA

On the other hand, nice looking meat Steve

Thi is probably the only thread on this forum where one man can say this to another!!!

[Steve]

[jonumberone]

Originally Posted by OLS

You mean that prepared minced stuff in oil, or just hand sliced or chunked or whatever?

Fresh hand sliced, just seems to clump up on me.
I was thinking about it and I might try cutting it a day or so in advance and letting it sit in the fridge.

[pektel]

Got a Boston butt and a rack of beef ribs on the smoker right now. Never made an actual rack of beef ribs before. Must've trimmed a quarter pound of fat off the bottom side. Is that common occurrence with beef ribs?

[Smokin Gator]

Good looking pics Brad and Steve. I hope Dom gets one up of the pastrami. Not much better than really good homemade pastrami.

[MarkinAZ]

Originally Posted by steve

Thanks Mark! Thi is probably the only thread on this forum where one man can say this to another!!!

...I hear ya Ok, got the heat going in the smoker at 2:31 PM/PST. The tri-tips are awaiting their entry...

[jonumberone]

Originally Posted by Smokin Gator

Good looking pics Brad and Steve. I hope Dom gets one up of the pastrami. Not much better than really good homemade pastrami.

Halfway



Coming off



On the board



I didn't get the dark bark I'm accustomed to, though that seems par for the course with the Traeger.
This was also the first time I did Pastrami with the point end of the brisket, I usually use the flat.
Slicing the point was a chore, and actually getting slices was tough.

[T.G]

Originally Posted by jonumberone

Also, I still haven't figured out a way to incorporate fresh garlic into my rub without the spice sticking and making huge garlic/spice clumps, any tips?

It's easy, just use a mini-food processor and add a bit of oil (or prepared mustard). It turns your rub into a paste and you just slather it on with your hands or a basting brush.

Word of advice, make more than you think you are going to use, because it goes down thick, you'll end up using more.

I do this all the time with fresh garlic, fresh rosemary, thai chilies, cumin, black pepper, salt and olive oil for coating lamb. It makes a killer bark.

[MarkinAZ]

Originally Posted by jonumberone

I didn't get the dark bark I'm accustomed to, though that seems par for the course with the Traeger...

You wont get any complaints from this end Dom. Just need a couple of slices of sourdough bread and I'm ready to rock and roll

[MarkinAZ]

Ok, tri tips are in at 4:03 PM/PST with Hickory chips and low temp at about 225*...

[GTsetGO]

tomorrow there will be a chicken and a turkey breast on my smoker. mmm

[MarkinAZ]

What can I say? We're a bunch of carnivores Managed to get a shot in of the tri tips. The finish is spicy and a lingering finish following a bite of this meat

[kydsid]

That pastrami is : : : :

[OLS]

Pork fingers...................A-gain.

[cricky101]

My girlfriend really likes jalapeño poppers so I made a fatty stuffed with pre-grilled jalapenos, cream cheese and cheddar cheese. Used a pound of Jimmy Dean sausage and wrapped it all in bacon. It. Was. Awesome.