squirtthecat
New member
'Nuff said!
Blazin' Baby Boulders
- Thread starter squirtthecat
- Start date
'Nuff said!
SmokinSteiny
New member
Think that's gonna be great!
Chili Head
New member
Mmmmmm
I know those are going to be good!
I know those are going to be good!
squirtthecat
New member
These are about half thawed. I had them in a sink full of water for a few hours, so I could pry the faux gravy packet out.
Running a Hickory, Cherry, Maple and Apple blend. 250-260°. (or whatever the Traeger feels like doing when I'm not looking)
Running a Hickory, Cherry, Maple and Apple blend. 250-260°. (or whatever the Traeger feels like doing when I'm not looking)
RickB
New member
I have to thank Traeger for one thing. Went to sams one day and they had a setup there. Had never heard of pellet smokers at that point. Almost bought one on the spot. It made so much sense that I started doing some research into pellet smokers. Four months later placed my order for the Mak 2 Star with BPS. Thank you Traeger!
Tatonka3A2
New member
Those are going to be great!!
squirtthecat
New member
Yep !
squirtthecat
New member
Not quite 3 hours in... Should be done in another 45 minutes or so.
squirtthecat
New member
Just over 160°°. Then I'll wrap them tight and let the rest for a bit. Chill overnight then slice and vacuum seal tomorrow.
RickB
New member
Thanks. Cooking some boneless skinless chicken breasts tonight for a pasta dish. Cooking at the same temp and was wondering what kind of carryover to expect. Thinking 5-8 degrees?
squirtthecat
New member
Maybe a couple degrees, as they don't have much mass.
RickB
New member
So true..thx for the info
squirtthecat
New member
And, we're done. Pulled them both at 161°. Mutilated one trying to get the netting off, so I'll leave it on the other one for a while and let it 'steam' a bit in that pan.
