Newbie first cook with pictures new Traeger

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

I just got myself a Traeger Jr. Here is my first cook on it, other than some salmon I did to break it in.

this is a two parter. Tri Tip today for dinner, then 2 7lb pork butts for tomorrow's party

from costco

some hickory BBQ sauce

texas rub

half a loaf of french bread for a sandwich

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

two monsters, NO bone, almost nothing to trim. Less than 1lb trimmed from both.

didnt even touch the fat caps

rubbed and ready for refrigeration

barely fits in the fridge!

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

barely fits in the Jr.!

its been in for an hour and a half

Wingman · BBQ Fan Joined: 12 Apr 2010 Posts: 330 Location: Tacoma WA

Nicely done with the Tri Tips! The pork butts will be even better I bet. Got to love those Traegers. Very Happy

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Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

1am, cant sleep 4 1/2 hours in

internal temp is 115-120, is this a little high?

Tim_Abrahamson · Posted: May 31 2010 Post subject:

Nutt'n like stress testing the gear. Thats one full cooker!
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Flatlander · Posted: May 31 2010 Post subject:

Nice job! looks tasty. Welcome to the pellethead crowd. I've had my Traeger about 4 years and love it. Got some Baby Backs going on for dinner before watching the Hawks win game 2!

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

12 hours in, 160 internal. Were getting somewhere!

Jarhead · Posted: May 31 2010 Post subject:

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

Jarhead · Posted: May 31 2010 Post subject:

If you are in a rush for time, you could foil them, take 'em to 180�, then remove the foil, continue on up to 195-200� without foil.
Save the foil for the rest period.
It might speed things up a bit, bout 45 minutes or so, depending on the size of the butt.
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Beertooth · Posted: May 31 2010 Post subject:

Stone Dude those tri tips look damn good! That sammich...holy cow! I could use one of those right now & it's now even 9am yet.

Those butts are looking very happy too. I can't wait to see how they turn out.

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Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

Jarhead, thanks but I still have 6 hours till company arrives. I think I'll be alright but I am keeping a close eye on them.

Beertooth, I reheated some of the tri tip this morning along with some fried eggs and ruuny yoke, delicious.

it was interesting, I used the sweet hickory BBQ sauce to hold the Texas rub. A nice little kick from the rub but a mild sweet taste beneath the rub. Very good.

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

success!! this is one of two

BRBBQ · Posted: Jun 01 2010 Post subject:

That looks nice. I was looking at tri but the price was $5.40 lb, needless to say I didn't buy it.

Rojellio Es Caliente · Posted: Jun 01 2010 Post subject:

Looks Tasty.

Wink

It also looks like someone is in the try one of everything phase.

Before you go baking a pie, bread, pizza or whatnot.... Just be aware that running 350-400'ish temps burns a LOT more pellets. Pellet Smoker/Grill salesman just love that selling point, they also like selling you a lot of pellets. Wink

I have baked pies and peach cobbler in my Traeger. Baking in an oven, then warming it up in the Traeger gets just as much smoke on a pie as baking it in the Traeger {and burning a big heap of pellets}. SO... for big holiday meals or whenever pie is present... after meat is pulled from the cooker, I set the pies in there and bump the temp down to smoke.
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sparks58 · Posted: Jun 01 2010 Post subject:

Snappin armpits Stone Dude. What an awsome cook X2. That PB looks so damn good.
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Beertooth · Posted: Jun 01 2010 Post subject:

Stone Dude that is some great looking pork! Very Happy

Very nice!
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

Stone Dude · Newbie Joined: 22 May 2010 Posts: 27

It was slightly on the dry side, but definitely acceptable for my first time.

the one I pulled at 190 was more moist than the one I pulled at 200. they both were wrapped and sat in a cooler for 3 hours.

zysmith · Posted: Jun 02 2010 Post subject:

Yet another fine cook on a new rig.
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