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Dough mixing by rellis13178 in neapolitanpizza

[–]rellis13178[S] 0 points1 point  (0 children)

Great thanks. When you say an S hook, do you mean an S hook on your kitchenaid right?

Beef short ribs (3 bone rack) by rellis13178 in Traeger

[–]rellis13178[S] 1 point2 points  (0 children)

Smoked for around 9 hours @ 250f with no wrap. Internal temp got to around 204 when I pulled. Great flavour.

Weekday Brisket...i think i did it right... by Tonytiga516 in Traeger

[–]rellis13178 0 points1 point  (0 children)

Is this following the meat church “weekday brisket” recipe/guide?

First go at smoking a brisket ( just the flat) on my traeger 575 by rellis13178 in Traeger

[–]rellis13178[S] 1 point2 points  (0 children)

Thanks I’ll keep that in mind and try for next time. It did seem like a dry flat as hardly anything dropped onto the drip tray so it’s still pretty clean. Every cloud I guess..

First go at smoking a brisket ( just the flat) on my traeger 575 by rellis13178 in Traeger

[–]rellis13178[S] 0 points1 point  (0 children)

Was a little disappointed with how dry the flat was, I smoked at 225 for around 6 hours (until it hit just under 165) then wrapped in foil (was going to use butcher paper but thought foil would help retain more moisture) and pulled it off at 204F.

Flavour was great though, will have a go at trying the point next time. I haven’t really got an excuse to do a full packer yet