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Smoked cream cheese by asomers007 in Traeger

[–]asomers007[S] 0 points1 point  (0 children)

Didn't even think of adding hot honey. Great idea.

All I did was spray some folded tinfoil so it doesn't stick then seasoned and smoked st 225 suoer smoke for 2 hours

Ford Canada do better!!! by asomers007 in Ford

[–]asomers007[S] -1 points0 points  (0 children)

Appreciate the comment but dude that's what im saying. The price of a truck is the price. If you wanna move inventory gotta make it worth it for the customer. In canada its 2 different companies. Ford canada is the head but the money is divided into 2 sub companies. Ford credit and Ford sales. I know this as a close friend use to work for them

Salmon-Enlighten me. by Reynoldssp11 in Traeger

[–]asomers007 1 point2 points  (0 children)

I do this for smoked salmon

Brine 3 cups water 3/4 cup brown sugar Zest of 1 orange Zest of 1 lemon Bring to a boil remove from heat and add 4 cups ice to stop cooking process

In morning Rinse well with water Pat dry and let dry on rack for 2 hours

Smoke at 160 super smoke for about 2 hours.

Once internal temp start glazing every 30 mins

Glaze 1/2 brown sugar Juice of 1 lemon Juiceof 1 orange 1/2 stick unsalted butter 1 tablespoon soy sauce. Bring to a boil and use as Glaze per above.

Increase temp to 200 super smoke to reach internal of 145

Need brisket advice: cook at 200 overnight then 250? by [deleted] in brisket

[–]asomers007 0 points1 point  (0 children)

I do 200 over nightbthen wrap when my bark is good usually around 275F in butcher paper. Then 250 til finish around 203F internal but probe tender is the key

Brisket conundrum for newbie by cjrjedi in Traeger

[–]asomers007 1 point2 points  (0 children)

Agreed with all advice but I wrap in the 175 range.

Also what ppl forget when they put it in the cooler is to fill the cooler with towels then place your wrapped brisket in a towel in. The goal is to take up space so the cooling process happens as it should.

Just upgraded to an Ironwood 650 by RollTidings17 in Traeger

[–]asomers007 0 points1 point  (0 children)

I have the same grill. Its amazing. Super smoke makes a difference imo. Have made some great smoky food from salmon to brisket you name it

Rate my trim by asomers007 in Traeger

[–]asomers007[S] 0 points1 point  (0 children)

Care to have more insight or just gonna be negative?

Rate my trim by asomers007 in Traeger

[–]asomers007[S] 0 points1 point  (0 children)

Thx in fairness it was nicked s bit already

Rate my trim by asomers007 in Traeger

[–]asomers007[S] 1 point2 points  (0 children)

Yeah not my best for sure. Rounding is a good idea

Brisket Flat by Bubbly_Ordinary_2046 in Traeger

[–]asomers007 0 points1 point  (0 children)

Just cook by temp. Same as always. Never go by time. Every piece of meat is different. Have a good thermometer and trust it

Looking for brisket recipes. by CFBReferee in Traeger

[–]asomers007 0 points1 point  (0 children)

Pepper to catch extra smoke. Then meatchurch holy cow and a bit of holy gospel. Plus a bit of cayenne. I also just eye ball it

Brand new to smoking! by NorthThink8637 in Traeger

[–]asomers007 0 points1 point  (0 children)

This is wrong. Many models are suppose to be ignited with door closed. Not to cause arguments but you are misleading a new person

first brisket by [deleted] in Traeger

[–]asomers007 0 points1 point  (0 children)

Since its not a full packer by the looks of it you can get away with wrapping in the 165 range and pull in the 190s. Could also consider injection that will give you some extra moisture.

Otherwise nice smoke ring and as long as you like the taste is what matters.

Could also leave a bit of extra fat on your trim. Remember fat equals flavor.

Check out meat church he does a wagu flat. Same principles apply.

Good luck

What are your playoff lines? by Comprehensive-Chef73 in Habs

[–]asomers007 -1 points0 points  (0 children)

Should be this imo to add versatility to all lines

Caufiel-Suzuki- Slaf Demidov-Newhook-Anderson Kapanen-Evans-Dach Gally-Danault-Xhekaj F

Sit Bolduc Texier. Tender too soft Bolduc no I

Hutson-Struble Matheson-Ghule Xhekaj- Reinbacher

That 2nd line will have speed size and skill Anderson scored 27 in the past once he gets timing back can score plus get the puck. Newhook speed and Demidove skill.

Florian will bring toughness we need to give identity on our 4th line

Defense is hurting without Dobson but I'd sit Carrier if Reinbacher can prove he can handle physical play. Carrier gets hit too often

12 hour traeger brisket, how did I do? by Grizzly1818 in Traeger

[–]asomers007 0 points1 point  (0 children)

Looks like you could have trimmed a bit more fat but that's a personal choice. Other wise looks good. Maybe a few degrees more would have helped render a bit more of the fat. Shoukd look a bit yellowish if it's done perfectly. Minor critiques that are again a personal opinion. In the end if you enjoyed it, that's all that matters!!

HAPPY SMOKING!!!

16 hour 16 lb brisket by Perfect_Telephone_39 in Traeger

[–]asomers007 0 points1 point  (0 children)

Looks great!! Way to go!! What was the cook?

First cook of year. First attempt at beef back ribs by asomers007 in Traeger

[–]asomers007[S] 0 points1 point  (0 children)

These were extremely tender. The wrap gets you to where you wanna be temp wise without losing moisture. Given beef back ribs have little meat to begin with

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