r/Traeger

Did my first overnight (and a lot of today) smoke! I was very happy with how it turned out. We purchased bone in but they were out, so we settled for boneless but it still turned out great. Started at 200° at 12:45am and bumped up to 225° at 8am. Took 14.5 hours. Pulled at 190° internal.

1.5 hours at 225. Then, 10 min each side at 450. It came out absolutely perfect. Im gonna eatvit like steak tonight & make sammiches tomorrow. 😋

Hey all.

Today is my two-year anniversary and what better way to celebrate than to do a pork shoulder. Lol.

Truth be told, I haven't done a ton on my Traeger Pro 575 but what I have done, I've loved. That said, this is my first pork shoulder.

9lbs, scored the fat cap (it was already about 1/4" thick no didn't need to trim), did the yellow mustard and SPG.

I have the grill set to 225 and the probe is riding the blade bone so I'm pretty much dead center.

My question is whether to pull it off in a few hours and wrap it in butcher paper. I've read different opinions on this so I figured I'd ask the experts. Thanks!

I regularly clean the firebox, interior, deflector, pan, temperature probe, etc of my Traeger Pro 22. Since I’ve had the unit I’ve experienced wild temperature swings. I’m currently smoking a brisket at 180 degrees and the temperature spiked to about 375 degrees then crashed to 122 degrees and then shot up again to 425 degrees. This is with the lid closed at all times. This pit has done this since I used it the first time. Sometimes it does this and sometimes it only fluctuates 20 degrees or so. What is the deal? What can I do to correct this? Frustrated…

UPDATE: The “Pro” 22 ran away to the point it overcorrected and dropped to 122 degrees when set to 225 degrees. Then it went into death smoke mode with pressurized acrid smoke coming from every opening including the pellet hopper. Guess this brisket is “cooked” as the kids say… 😏

First time doing Dino ribs and they turned out amazing!! Thanks to this awesome community for helping with a couple advice points!!

Boneless pork butt 7 lbs. (thought it was bone in didn't realize my mistake until this morning). Took a long time at 275. started at 10am and got it to 165 at 430pm. put it in a pan, wrapped in foil and waited to get it to 205 degrees internal. it was taking forever. cranked the heat to 350, then kept increasing until 450 degrees. finally got to 205 around 7pm.

Great bark, tasted great, cant wait for the leftovers.

I had it gutted and gilled, I scaled it at home. I kept it simple and used Lawry's Garlic Salt. I applied liberally. Set it to smoke for an hour, then cranked it to 375 for 15 mins, flipped let it go another 10 mins. Opened the cover and hit the shut off mode and let it rest for about 15 mins after it shut down. I put my hand for scale, I run a pro 22.

Best fish I have ever had, I shared it with my brother and his kids. We had a side of lime cured onions and Chiles with home made salsas. I would 100% recommend

Went to Smiths this morning to see if they had any steaks on sale for the 4th. To my surprise they had a bunch of plate ribs on discount.

By the time I got home it was already noon, so I did 275 until they hit 165. Wrapped in foil and bumped to 300. Got stuck at 197 so I bumped it to 350 to finish it off. Ended up serving them around 6:30pm and it came out delicious!

Honestly think this ruined me. Every bit was equivalent to the best bite of brisket I’ve ever had. I’ll definitely be keeping an eye out for these in the future.

Did the Meat Church Texas style brisket using Meat church Holy cow and for the ribs used Meat church Texas sugar rub and moped with a coke and ketchup mix

To say happy 250th birthday to the USA I smoked a brisket. Helped that Albertsons has them on sale for $2.97/lb.

Grabbed a 14ish lb and seasoned with SPG. 250 at midnight on Traeger Pro 22.

Foil boat at 160. I usually pull when fully probe tender, then let cool to 150, then foil wrap and hot hold. Last one surprised me by being dry in the flat.

This time I pulled at 190 in the flat (point was like 195) and no cool, wrapped in foil and into the oven at 160. Held for a little over 6 hours. Pulled from oven and let rest on counter still wrapped until 145 internal.

The bark suffered a bit from the steam I think since I didn’t let it cool. But it was way juicier than last time and tasty!

17 ish hours with the coscto 2 pack of pork butt.

Seasoned with Meat church holy gospel and put in fridge for 2 hours. 180 for 8 hours. 5 hours at 225. 250 until done. Smaller one finished at 16.5 and bigger was 17.5. Rested on the counter for 2 ish hours and pulled.

Bark was amazing and inside rendered down perfectly!

Smoked this 7lb butt on the Silverton 620 for 18 hours when it was all said and done. Had to bump up the temp a couple times but still came out solid! Not my best but everyone was loving it!

Used Peg Leg Porker rub. Put it on last night at 200° at 10pm. Woke up IT at 145° hit it up to 225° at 8am. Hit the stall at 155 at around 10am. Bumped it up to 250° at 11:20am to help push out of the stall. Was at about 170° at 2pm so went to 275°. Was at 190° by 4pm and was probe tender so just pulled it off and let it rest till 5:30pm.

It was pretty tender but not as good as my last butt. Which was a 23lber. One half of it took 19 and the other took 21hrs.

I feel like I keep running into this issue where it takes longer than expected. Is there something I’m doing wrong? I do use a water pan, could that really be slowing down my cook so much? and I didn’t wrap it this time because I wanted to try it and figured with a smaller one, I would still have plenty of time.

Howtobbqright on YouTube did a 10lb butt overnight 200 then bumped it up to 225 in the morning and it only took his 14hrs. The only thing I did differently than him was add the water pan.

Overall a great day and a great cook just trying to get some ideas of why my cooks keep taking longer than expected.

Happy 250th everyone!