Does anybody have any tips on getting more smoke flavor on there meat?
I have a Traeger and I have just bought branch creek pellets (100% hickory).
How long do you leave it on the smoke setting?
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On my pork butts, I cook them at 2 hours at 140*, 2 hours at 180* and then the remainder of the time at 235*.
On ribs, I only cook them at 235* for the whole time.
On brisket, cook it at 160* for 6 hours and then turn up to 235* for the remainder.
On chicken, I cook it hot at 350*+.
This is all on my FECs.
On ribs, I only cook them at 235* for the whole time.
On brisket, cook it at 160* for 6 hours and then turn up to 235* for the remainder.
On chicken, I cook it hot at 350*+.
This is all on my FECs.
Ribdog,didn't mention that we rarely use 100% flavor wood,but still a good starting point.
That's why I keep Tom around. When one of us forgets something, we have the other to remember what it was. And if neither of us does not remember the same thing, it was not meant to be remembered. Unless the team mom tells us otherwise. 