traeger

Skinnymixer's BBQ Low and Slow Mexican Pulled Pork

kg Pork Boston Butt

American Mustard

Tbsp course sea salt flakes

Tbsp chipotle powder (or smoked paprika)

tsp cumin

oregano

onion powder

garlic powder

cinnamon powder

cayenne powder

pineapple juice

honey

Preheat your smoker to 121.1 °C or 250°F if you need to preheat

Add all Spice Rub ingredients into a bowl and mix together.

Score fat on the meat, rub all over with mustard and liberally apply spice rub to your meat and allow to sweat for 15 minutes.

Place meat in the smoker fat side up. We chose to use applewood for smoking and cooked it at a temperature of 121.1 °C or 250°F for 3 hours.

After 3 hours, place the pork carefully in a metal tray with honey and pineapple juice. Wrap tightly with alfoil and cook until it reaches an internal temperature of 91.1°C or 196°F. You know the pork is ready when it feels like butter when probing.

Once it feels like butter, rest (still wrapped) in an esky for 1-2 hours.

Pull the pork and mix through the juices - taking care to remove excess fat. Season to taste with salt.

Tender, juicy, pork shoulder takes its time on the Traeger for a worth-while finished product.

Traeger Smoked Pork Shoulder / Pork Butt

pork shoulder

Yellow mustard

dry rub

oz apple juice

Injection marinade

Start the Traeger according to manufacturer&#039;s instructions.

Once it starts smoking, set the temperature to 180°F and let come to temperature (about 10 minutes).

Start the Traeger

Let the pork shoulder sit out at room temperature for about 30 minutes before you prep it to start smoking.

Rub the pork shoulder down with yellow mustard until well coated.

Sprinkle the dry rub all over all sides of the pork shoulder, patting into the mustard to help it stick on.

If needed, tie the shoulder together with cooking twine. This is especially helpful when using a boneless pork shoulder.

If using an injection marinade, do your injection now, following a patchwork pattern across the pork shoulder.

Set the pork shoulder on the Traeger and start cooking.

Put some apple juice into a spray bottle, and while smoking the pork shoulder at 180°F, spritz every 30 minutes or so with the juice.

Prep the pork shoulder before placing on the Traeger

Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F.

Raise the temperature on the Trager to 225°F.

Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap.

Let the pork shoulder continue smoke until the internal temperature reaches 205°F, about 4 hours.

Smoke the pork shoulder

Pull the pork shoulder off the Trager, and reserve the juices.

Re-seal the foil around the pork shoulder, wrap in towels, and place somewhere that the temperature will be relatively insulated for several hours (inside a cooler, inside the oven with it off, etc).

Let sit for 1-3 hours.

Let the pork shoulder rest

Put the shoulder into a large pan, and shred.

Add reserved juices, and additional dry rub to taste.

Shred, season, serve

These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

Traeger Smoked Ribs

Pork Ribs (, St Louis style

Cup Smoked Paprika

Cup Dark Brown Sugar

Black Pepper

Garlic Powder

Cumin

Kosher Salt

Cayenne

Honey

Dijon Mustard

Cup Apple Cider

Mix all ingredients together and set aside.

Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.

For the Rub:

Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.

Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉.

Tear off 4 long sheets of Peach Butcher Paper and tin foil. Place the butcher paper down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with half the honey and 3/4 of the remaining apple juice. Lay another piece of paper on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.

Return the ribs to the grill and cook for an additional 3-4 hours.

Arrange the ribs directly on the grill grate and continue to grill  60 minutes more.

To Cook:

Never made a Smoked Whole Chicken on a Traeger? Don&#039;t fret, it&#039;s easy! In this post, we give step by step instructions on how to smoke a whole chicken.

How to Cook a Smoked Whole Chicken on a Traeger

Whole Chicken (, giblets removed, rinsed and patted dry.)

Fresh Thyme Leaves ((or 1 teaspoon dried))

Onion Powder

Cloves Garlic (, minced)

Tablespoon Dark Brown Sugar

Smoked Paprika

Crack Black Pepper

Mustard

Chili Powder

Tablespoons Unsalted Butter (, softened)

oz Apple Juice

Foil Pan

Cornstarch

Water

Pan of apple juice

If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.

Heat a smoker to 375 degrees F.

Place the spices in a bowl and mix to combine.

Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.

Add the butter to the remaining spices and mix until it forms a smooth paste.

Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.

Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.

Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.

Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.

Smoke the Whole Chicken:

Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.

Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.

Slice the chicken and brush with the gravy. Serve!

Make the Gravy:

This smoked brisket recipe is a perfect option for beginners. Don't forget the mop sauce!

Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce)

brisket (flat)

Mop Sauce (from below)

Cup White Vinegar

Cup Red Cooking Wine

Worcestershire Sauce

Cup Olive Oil

paprika

cayenne pepper

cumin

brown sugar

salt

pepper

Put smoker on smoke setting (150-180 degrees)

Cover brisket in rub on both sides

Place the brisket, fat side down, on the grill and smoke for 2 hours (spraying with the mop sauce every hour)

Remove the brisket to an aluminum foil pan, and return to the grill. Increase temperature to 225-250 degrees

Spray with the mop sauce every hour.

Continue to smoke for 4-5 hours.

Remove from the grill when the internal temperature, in the thickest part of the brisket reaches 185-190 degrees.

Let rest, lightly covered with aluminum foil or butcher paper, for 20-30 minutes at a minimum.

Cut against the grain in pencil-thin slices.

For the Brisket

Combine all of the ingredients and whisk together until no big lumps remain.

Add to a pot and bring to a boil.

Lower heat to low and let simmer for 10 minutes.

Add to another bowl or a spray bottle to spray or brush onto the brisket while cooking.

For the Mop Sauce

This Traeger Smoked Queso goes together in minutes and takes your queso to a whole new level!

Traeger Smoked Queso

chorizo

onion (diced)

tomato (diced)

jalapenos

oz Velveeta

sour cream

preheat traeger to 250 

brown chorizo on stove top - spoon into a corner of a disposable aluminum pan 

add onion, tomato, jalapeño and velveeta to pan

place on Traeger at 250 for a minimum of 45 min (up to 2 hours)

stir and add sour cream - smoke for 15 min more 

Smoked meatloaf is full of delicious, savory ingredients, topped with a caramelized tangy-sweet glaze, this recipe is a dinner winner.

Smoked Meatloaf

bread crumbs

onion

lbs lean ground beef

eggs

garlic,

black pepper

coarse kosher salt

BBQ dry rub

ketchup

white vinegar

dark brown sugar, packed

Preheat your smoker to 225f and prepare a...

Preheat your smoker to 225f and prepare a baking sheet by lining with tin foil, set aside.

Meanwhile, add the breadcrumbs to a large bowl....

Meanwhile, add the breadcrumbs to a large bowl. Grate the onion over the bowl, and toss to coat.

Add in remaining ingredients, avoid over-mixing.

Form the meat mixture into a large loaf....

Form the meat mixture into a large loaf. Place the loaf on a wire mesh cooling rack. Set aside for now.

In a small bowl, whisk together the ketchup,...

In a small bowl, whisk together the ketchup, vinegar, and brown sugar.

Use a brush to baste a layer of...

Use a brush to baste a layer of sauce on the top and sides of the meatloaf.

When ready to smoke, keep the loaf on...

When ready to smoke, keep the loaf on the wire mesh and place it right on the middle grill grate. Position your tinfoil-lined baking sheet on the bottom grate under the meatloaf.

Smoke the meatloaf at 225f for 2 hours,...

Smoke the meatloaf at 225f for 2 hours, baste again, and continue to smoke for another 2 hours, or until the internal temperature reaches 165f.

Allow the meatloaf to rest for 10 minutes...

Allow the meatloaf to rest for 10 minutes at room temperature before serving.

Pork Chops seasoned in a BBQ rub and then smoked to perfection on a pellet grill.

Smoked Pellet Grill Pork Chops

Thick cut Bone-in Pork Chops

Your Favorite BBQ rub

Your Favorite BBQ sauce ((optional))

Apply the BBQ rub to your pork chops on both sides and let the rub &quot;soak in&quot; for about 20-30 minutes while you start up your pellet grill.

Fill the hopper with pellets, turn on and run the pellet grill through the start up process, clearing out th white &quot;start-up&quot; smoke.

Turn the heat on the pellet grill to 300°F. If your pellet grill has the option to open any holes or vents in the drip pan for more direct heat, go ahead and do this.

Once the pellet grill is at 300°F, place the pork chops in the cooking chamber on the grill grates, over the direct heat is applicable.

Close the lid, if using any direct heat, flip the pork chops about every 10 minutes until they are finished cooking.

Optional: After about 10-20 minutes, brush the pork chops with BBQ sauce and close the lid. After 10 minutes, flip and brush the other side.

When the internal temperature of the smoked pork chops have reached 145°F, remove them from the pellet grill.

Let the pork chops rest for about 10 minutes before serving to let the juices distribute.

https://www.youtube.com/watch?v=JPdttABkQTs

#porkchops #pelletgrill #greenmountaingrill
Bone in Pork Chops on the green mountain grill. We seasoned these up with Blues Hog Sweet and Savory. We set the Pellet Grill to 300 degrees and flipped them every 10 minutes until our Thermapen read 145 degrees internal temp. let rest and enjoy!!!

Pork Chops On A Pellet Grill

Impress the fam this week with a Traeger Smoked Turkey Breast! You will not BELIEVE how delicious, juicy and EASY this recipe is! Besides the turkey, there are TWO ingredients!!! Smoking a turkey breast (or a whole bird) is so simple and man - I&#039;m loving the leftovers!

Traeger Smoked Turkey Breast

turkey breast

jars Woeber's Cranberry Honey Mustard

butter

rosemary

Remove thawed turkey breast (bone-in) from refrigerator. Open package and rinse turkey. Remove any gravy packet.

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