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Testing out the new Christmas present

DieselSJ

DieselSJ

Staff member
VIP
R got me a new Pit Boss pellet smoker. We picked it up Christmas eve and there wasn't a bit selection of meat left at the store so I grabbed a couple salmon fillets. Cooked them on the "smoke" setting which held steady at about 185 degrees. Flavor and texture were great.

Chopped up some and used it as part of a charcuterie tray on Christmas day and it was great cold too.

Hmmm...issues inserting pictures...
 
John

John

Transplant
VIP
That’s good. Traeger is trash. I’ve had terrible customer service experiences. They just don’t give a fuck.
 
J

Jeepnut28

VIP
DieselSJ said:
R got me a new Pit Boss pellet smoker. We picked it up Christmas eve and there wasn't a bit selection of meat left at the store so I grabbed a couple salmon fillets. Cooked them on the "smoke" setting which held steady at about 185 degrees. Flavor and texture were great.

Chopped up some and used it as part of a charcuterie tray on Christmas day and it was great cold too.

Hmmm...issues inserting pictures...
Click to expand...
nice. I’ve done salmon where I dry brine it with salt,pepper and brown sugar. Once it releases all the moisture pat dry and smoke for a few hours. I glaze with peach or apricot jam.

comes out damn good.
 
luv_jeeps

luv_jeeps

Mr. Martha
VIP
Ultra-Premium
Jeepnut28 said:
nice. I’ve done salmon where I dry brine it with salt,pepper and brown sugar. Once it releases all the moisture pat dry and smoke for a few hours. I glaze with peach or apricot jam.

comes out damn good.
Click to expand...
This is about the same as I do mine too,
 
DieselSJ

DieselSJ

Staff member
VIP
I did a couple racks of ribs on the 28th when I had guys over for whiskey and cigars (Matt Waz says fuck you to everyone). Started them very slowly on the "smoke" setting which looks to be about 190 degrees. Then ramped up to 200 for about an hour then 225 for the remainder. I made up a batch of my rub that I had developed when I was doing BBQ competitions when I lived in Washington. Ribs came out amazing. I'd say they came out better than what I would do on my old Weber Bullet smoker.

This past weekend I put on some pork chops and had found some bacon wrapped chicken skewers and bacon wrapped stuffed jalapenos at the store and cooked all of that. Again started with the smoke setting for about 15 min, then cranked it up to 350 and finished cooking at that temp. Chops came out great with nice flavor and juicy. The skewers were good also and I can see those being something that I make for parties in the future.

I'm going to have a lot of fun playing with this.
 
Jays89YJ

Jays89YJ

Udaho
VIP
I’ve not eaten good meat smoked on a Traeger. I never had the opportunity to run one though. Every time the meat was bone dry and overdone.

I smoked a big prime rib on the wf’s Pit Boss pellet smoker grill for Christmas dinner and everyone said it was the best meat they’ve ever eaten. I was surprised how well it turned out. Everything she’s made on that Pit Boss has been damn good so I’m glad my run didn’t underwhelm. Even burgers on that thing are killer.

How’d you prep or rub? I lathered in mustard, rosemary, garlic, salt, pepper, Worcestershire sauce, some other spices. Let it roll at 250° for 4 hours. At 2 hours I rotated it 180° and put a few slabs of butter on it. Competition blend pellets from Lowe’s I think. Win.
 
DieselSJ

DieselSJ

Staff member
VIP
Jays89YJ said:
I’ve not eaten good meat smoked on a Traeger. I never had the opportunity to run one though. Every time the meat was bone dry and overdone.

I smoked a big prime rib on the wf’s Pit Boss pellet smoker grill for Christmas dinner and everyone said it was the best meat they’ve ever eaten. I was surprised how well it turned out. Everything she’s made on that Pit Boss has been damn good so I’m glad my run didn’t underwhelm. Even burgers on that thing are killer.

How’d you prep or rub? I lathered in mustard, rosemary, garlic, salt, pepper, Worcestershire sauce, some other spices. Let it roll at 250° for 4 hours. At 2 hours I rotated it 180° and put a few slabs of butter on it. Competition blend pellets from Lowe’s I think. Win.
Click to expand...
I typically use mustard on pork as a binder for the rub. I read somewhere about using mayo, so I tried that this time. The mustard would impart some flavor on the meat, but mayo seemed to let more of the meat/smoke/rub flavors come through. My rub is pretty basic with salt, pepper, paprika, chili powder, onion powder, mustard powder, cayenne and celery seed.
 
Jays89YJ

Jays89YJ

Udaho
VIP
DieselSJ said:
I typically use mustard on pork as a binder for the rub. I read somewhere about using mayo, so I tried that this time. The mustard would impart some flavor on the meat, but mayo seemed to let more of the meat/smoke/rub flavors come through. My rub is pretty basic with salt, pepper, paprika, chili powder, onion powder, mustard powder, cayenne and celery seed.
Click to expand...
Zero mustard flavor in the meat. It's just a binder for the rub is all. I've not used mayo before.
 
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