Getting a traeger from a buddy - I've never smoked any kind of meat - shoot me some easy/best ideas or recipes y'all like!
Smoker recipes
- Thread starter biglefty20
- Start date
Hard to beat a good old pork butt for pulled pork. Get you a Boston butt, whatever size you want. Cover it in the rub of your choice and smoke until around 160-165 degrees internal temperature. Remove from smoker and wrap tightly in two or three layers of foil and return to the smoker. Smoking is done at this point. Continue on the smoker until it reaches 205 degrees internal temperature. Wrap foiled butt in a towel and put in an empty cooler for 1-2 hours. The open it up and pull it. Will most likely be the best you have ever tasted.
Kevin
Well-Known Member
Smoke them backstraps whole!
Butt, ribs, pork loins, steaks, brats and hotdogs are regular for us.
Butt, ribs, pork loins, steaks, brats and hotdogs are regular for us.
backyardtndeer
Well-Known Member
Soak your butt or whole turkeys in a brine solution for 24 hours. I use coarse kosher salt and brown sugar for my brine mix, about one cup of brown sugar and 1/2 to 3/4 cup salt per gallon of water. I mostly use hickory for pork and turkey.
When smoking anything, it's strongly suggested to take the meat out of the fridge for at least an hour prior to putting on the smoker. Also strongly suggest getting a bluetooth thermometer so you can see on your phone what the smoker and meat temps are.
Reverse seared steak - any steak, but thick cuts work better. Season and put on smoker, I like 225-250; but if you need it done faster you can cook it as high as you want. Remove at 115 or so; then either grill it on high heat or use a cast iron skillet with melted butter in it to sear it. Will not need more than a minute a side if you like it rare, and adjust the time to how you like them.
Venison backstrap - I like to marinate overnight with mccormicks brown sugar and bourbon marinade mix. Last 30 min, sprinkle and mix in a teaspoon of baking soda. Be sure to rinse and pat dry; especially if you used the baking soda (helps tenderize). Smoke at 225 until it hits 115 for really rare; 125 for medium. Wrap it when you take it off, and let it rest for a bit before slicing.
Reverse seared steak - any steak, but thick cuts work better. Season and put on smoker, I like 225-250; but if you need it done faster you can cook it as high as you want. Remove at 115 or so; then either grill it on high heat or use a cast iron skillet with melted butter in it to sear it. Will not need more than a minute a side if you like it rare, and adjust the time to how you like them.
Venison backstrap - I like to marinate overnight with mccormicks brown sugar and bourbon marinade mix. Last 30 min, sprinkle and mix in a teaspoon of baking soda. Be sure to rinse and pat dry; especially if you used the baking soda (helps tenderize). Smoke at 225 until it hits 115 for really rare; 125 for medium. Wrap it when you take it off, and let it rest for a bit before slicing.
Creek bottoms
Well-Known Member
Marinating in Dr. Pepper overnight before you put your rub on is good too.
One of my favorite to do with backstrap
howtobbqright.com
Stuffed Venison Backstrap | Grilled Venison Deer Recipe
Stuffed Venison Backstrap recipe stuffed with a mushroom and bacon mixture, wrapped in bacon and smoked on the Traeger Grill
howtobbqright.com
I just started using a smoker and this tool has been great. Can watch the smoker temp and has 3 other probes for what ever you are cooking. Try some smoked mac and cheese
Use lumberJack or Kingsford pellets, the Traeger pellets has oil for the flavoring while the 2 I listed are 100% flavor wood, take your meat out of fridge straight to the smoker, you are supposed to hit 140 internal in 4 hours, your not helping anything letting it set outside of the fridge. you can run low temps for a hour or 2 then wind it up, I use a smoke tube you can get at walmart for about $20, I load strips of hickory shag bark then pack pellets down beside it, light let burn for 5 minutes the blow out, look up smoking meat forum, lot of good info there, I am there as the same name lol
You will find lots of good opinions from different people. Funny thing is, they all may be "right." Try a few things out and decide what you like best.
One thing I will say… try several different meats before tackling a brisket. Briskets are more expensive and can be more "picky" to get right. And don't Texas crutch a brisket, as it can turn out similar to a roast, which isn't bad, but isn't as good as a regular brisket. Some may disagree.
I like butts wet brined as well as well as dry brined. They are both just different, I don't think either is better or worse. I do not like wrapping them while on the smoker (Texas crutch), as it messes up the bark. But I do double wrap in foil and towels in a cooler after taking it off, let it rest for 2-3 hours.
Smoking chickens is nice, and I like to stuff them with onions and apples like a thanksgiving turkey.
I also like smoking chicken thighs instead of wings. Cheaper, meatier, and more flavorful. Try different rubs and sauces.
Look up 3-2-1 ribs and try one of the many variations of that. They are great, even if some "purists" don't like the method.
I like smoked stuffed backstrap, smoked roast, and have smoked turkeys for thanksgiving even though I don't like turkey… my family loved it.
One thing I will say… try several different meats before tackling a brisket. Briskets are more expensive and can be more "picky" to get right. And don't Texas crutch a brisket, as it can turn out similar to a roast, which isn't bad, but isn't as good as a regular brisket. Some may disagree.
I like butts wet brined as well as well as dry brined. They are both just different, I don't think either is better or worse. I do not like wrapping them while on the smoker (Texas crutch), as it messes up the bark. But I do double wrap in foil and towels in a cooler after taking it off, let it rest for 2-3 hours.
Smoking chickens is nice, and I like to stuff them with onions and apples like a thanksgiving turkey.
I also like smoking chicken thighs instead of wings. Cheaper, meatier, and more flavorful. Try different rubs and sauces.
Look up 3-2-1 ribs and try one of the many variations of that. They are great, even if some "purists" don't like the method.
I like smoked stuffed backstrap, smoked roast, and have smoked turkeys for thanksgiving even though I don't like turkey… my family loved it.
Boll Weevil
Well-Known Member
Deer burger ideas
Good morning all. I'm trying to get my deer ate up from last year and I'm getting low on everything except deer burger. I've got a ton of it left and need some opinions on what to do with it. I tried a new processor last year and had them add in beef fat to it. I don't know if they just ground...
Smoked pig 3 ways…
…bacon wrapped pork tenderloin stuffed with a smoked sausage and jalapeño. Finished smoking with black cherry.
Tenderloin
I had one whole backstrap left from last year so seasoned it well, stuffed it with smoked sausage and jalapeño, wrapped with back on and smoked it. Don’t get much better.
Black Titan
Well-Known Member
I got a smoker earlier this year and someone here directed me to Malcolm on YouTube. I spent several hours watching his videos. His sauce and rubs are sold at Walmart. They are pretty dern good. Be careful with the AP seasoning though. Very salty and easy to overdo.
This guy also has some good looking recipes.
BT
This guy also has some good looking recipes.
BT
Catfish filets , season them well. I like to smoke them until they look like they're drying out. Fish tacos or fish dip.
Topshelf
Well-Known Member
- Joined
- Jan 11, 2015
- Messages
- 159
Man if you've never done any smoking beer can chickens are hard to beat and super easy. Can't go wrong with them IMO
Get on the traeger website. Tons of really good recipes
smoked fattys are always a hit
