I heat red bricks up in my Traeger and place them in the bottom of my Yeti for a longer rest and for traveling with meat that is resting. It’ll hold above 160F for over 10 hours. I pulled pork butt off at 4:15am @ 205F and it climbed to 212F and rode out the rest in the cooler on bricks until 5:45pm and was at 173F. I like your logic and keeping your Traeger clean, I’ll definitely do that to help keep out bad smoke.
@@bassman7496 I love charcoal too, I chose the Traeger because I don’t have the time and energy that is needed to dedicate to a traditional offset. I still want to make bbq so this is a great compromise. It’s not the best bbq ever but it sure beats having to go out and buy some.
I have started smoking cream cheese after watching your episode and usually use a couple different seasonings. It has been a big success when the family gets together. This whole episode gives me ideas for our granddaughters graduation party. We’re going to feed a couple hundred people and pork butt will be the meat. Thanks!
Flavour dude, I completely dig this video is 100%! I love how you spend the time to get two pieces of meat to show you the start and finish. The thought you put into these videos and your rubs the second to none. My meat game is off the chain because of your channel and I can’t thank you enough. Full disclosure, I have mentioned your name to pretty well everyone who is eating the food that I Q
Hello Matt I own GMG pellet smoker but unfortunately they don't have a program or videos like yours and I told them that it's shame that I have to follow Traeger and learn how to cook. But I am glad and really appreciate what you do for new backyard chefs. I've been following you in different RUclips videos and again thanks God you are there to give us details about smoking different meats. CHEERS
My 1st try at pulled pork comes today. Wish me luck! The cream cheese is a big hit around here! Thanks for that idea. Every time I use the Treager the cream cheese goes on 1st then the meat after it's (cream cheese) is done and cooled. Nothing like great munchies while watching a game and smoking the main course. Thanks a million Matt! We plan on a trip to your store just to say we've been there. It's only 500+ miles but I believe it will be worth the trip!
What? Traeger don’t sell oak pellets? 59:55/1:04:40 if bought tons of Traeger oak pellets in a green labeled bag. Only wood I’ve ever smoked a brisket with. Did Traeger discontinue their oak pellets?
I’ve been watching Matt for the last three years and learn so much from him tips and tricks are awesome. I love my Traeger grill and all the different recipes that Matt puts out. I do have one question and anybody could answer this I would appreciate it. If you have the Traeger set at 250° for one pork butt and it takes 10 hours to finish but let’s say no I want to cook three pork butts at a time do I need to add extra time or would they all be done at the same time any help would be appreciated thank you in advance
That’s a great question. When I cooked two pork butt’s recently it took about the same as when I cooked one today. I’d give your self a little extra time just in case but it should equal out- the Traeger will just put more heat into the grill to compensate for two butts absorbing the heat.
This is a really great video. But I have one question about the foil: I learned that the combination of meat, salt and heat can release toxic substances out of the foil. Or do you use any special coated foil? So actually I'm doing my pulled pork also in butcher paper. Thx
We’ll see you tomorrow at the Wax, great video, I made a pork butt last weekend and it turned out “ok”, will need to redo exactly like this one, thanks
Great video, brother. For the flies, I got a salt-shooting gun from Academy (I think it’s called the Bug-A-Salt) and me and my kid go to town on those damn flies. Shooting things is always a great way to add another layer of fun to outdoor cooking!
can you talk about how to cook a brisket that is not ideal? I sometime get brisket that after trimming is very lopsided. Very thin at the flat an big at the point. Not all briskets are the same shape. Thanks
Great video! Thanks for posting. Now I'm going to ask a question that might upset some, so please be gentle...I'm just asking. Would there be any benefit or detraction if, after you wrap the butt in foil, place the pork into an oven, set at 275, for the final couple of hours of cook time? I'm thinking strictly in saving pellets. Thanks!
Hey Matt, can the Pig Shots be made the day before and if so how would you recommend reheating them? I want to cook them at a higher temp than for the pork butt so thinking I'll need to do them the day before. Great video BTW!
I feel like I learned so much thank you Matt! I have your video saveed from the smoked cream cheese dip and your pulled pork hard-core bbq series but can you make a video with the sausage slice bacon cups stuffed with cream cheese plz. I definitely want to try that and I try to categorize my bbq appetizer videos separate from my bbq main dishes. Also, your rubs are amazing BTW I'm always restocking your honey hog and honey hog hot, and voodoo for ribs and chicken , holy cow for beef, and the gospel is really good for anything cut of meat .
Just got my full set of Meat Church spices! Traeger beginner here....when you say number 5 cast iron skillet? Do you mean 5 inch? It looks bigger what brand of cast iron are you using they look deeper then Lodge. Thanks!
👀👀👀 love my treger. But the catch pan is garbage. Mine warped so half the drippings go down the back corner. So after spending 1700 on it I have to make a new one.
Do you like yours? Mine stinks. I got like the $500 one. I forget what the model is called. I've had 4 or 5 cooks on it so far and 1) 50 degree increments only so that sucks if you want to roll at 275. 2) it fluctuates between 25-50 degrees so I would never trust it with an overnight cook with an expensive piece of meat. 3) the probe it came with was way off.
I have the Austin XL. It has twenty five degree increments. The fluctuation seemed to settle down, the more I cooked on it. I quite playing with the p settings and just left it at 4. This is Mother’s Day and I just cooked a brisket flat that turned out really good.
It will penetrate through the meat during the smoke. Like Matt said even overnight is better for the season flavor. And you see the meat sweat within just a few minutes because the season is penetrating some. Plus when you mix in that good fat/skin on the outside into the pulled meat you will taste that seasoning as it is mixed in.
I have a new Timberline XL less than two months and I having all types of trouble with the fire sensor, then the mother board and the sad thing about the situation NOBODY at Traeger seem to care. I have to wait on a area tech guy to come out base on his schedule it taken several days before anyone to come out to fix the problem. I paid too much money for this grill to be having major issues so soon. are anoybody else out there having issues with this grill for what I heard not too many people know much about this grill yet so SAD Traeger
Have you made something and thought to yourself " this just isn't that great, little dry or something" but all your friends keep saying how great it is and you question if they know good bbq
Fill a green pepper with my mixture and smoke it. It's almost a meal as l add homemade breakfast sausage l fried up to my mixture. Then l fill the bell pepper and smoke them for 20 to 23 minutes. I make this for Myron years ago and he begged me for recipe but l said no.
If you put a small table fan on it will help with the flies - it is hard for them to fly in the wind.
Dude is pretty funny. "I get these gloves at Harbor Freight which is really the only thing worth purchasing at Harbor Freight." Hah. So true.
I heat red bricks up in my Traeger and place them in the bottom of my Yeti for a longer rest and for traveling with meat that is resting. It’ll hold above 160F for over 10 hours. I pulled pork butt off at 4:15am @ 205F and it climbed to 212F and rode out the rest in the cooler on bricks until 5:45pm and was at 173F. I like your logic and keeping your Traeger clean, I’ll definitely do that to help keep out bad smoke.
Appreciate the heads up about the bricks. I am going to use them.
@@bassman7496 I love charcoal too, I chose the Traeger because I don’t have the time and energy that is needed to dedicate to a traditional offset. I still want to make bbq so this is a great compromise. It’s not the best bbq ever but it sure beats having to go out and buy some.
I have started smoking cream cheese after watching your episode and usually use a couple different seasonings. It has been a big success when the family gets together. This whole episode gives me ideas for our granddaughters graduation party. We’re going to feed a couple hundred people and pork butt will be the meat. Thanks!
"I ain't here to help you lose weight, I'm here to help you enjoy life" (at 21:37 mark) Love it! Just subscribed!!
Flavour dude, I completely dig this video is 100%! I love how you spend the time to get two pieces of meat to show you the start and finish. The thought you put into these videos and your rubs the second to none. My meat game is off the chain because of your channel and I can’t thank you enough. Full disclosure, I have mentioned your name to pretty well everyone who is eating the food that I Q
Hello Matt I own GMG pellet smoker but unfortunately they don't have a program or videos like yours and I told them that it's shame that I have to follow Traeger and learn how to cook.
But I am glad and really appreciate what you do for new backyard chefs. I've been following you in different RUclips videos and again thanks God you are there to give us details about smoking different meats.
CHEERS
My 1st try at pulled pork comes today. Wish me luck! The cream cheese is a big hit around here! Thanks for that idea. Every time I use the Treager the cream cheese goes on 1st then the meat after it's (cream cheese) is done and cooled. Nothing like great munchies while watching a game and smoking the main course. Thanks a million Matt!
We plan on a trip to your store just to say we've been there. It's only 500+ miles but I believe it will be worth the trip!
Thanks Matt. As a novice to smoking you have really helped me.
Hello all just pickup my ironwood 885 no cooks yet but will sure put alot of bbq use to ut. love your videos Matt keep them coming.
I'm new to traeger. I just brought the ironwood xl and learning. Texas
Would love to see how you sharpen your knives
What? Traeger don’t sell oak pellets? 59:55/1:04:40 if bought tons of Traeger oak pellets in a green labeled bag. Only wood I’ve ever smoked a brisket with. Did Traeger discontinue their oak pellets?
Victor Grossi - Opened my apatite!
Thank you Matthew!!!
I’ve been watching Matt for the last three years and learn so much from him tips and tricks are awesome. I love my Traeger grill and all the different recipes that Matt puts out. I do have one question and anybody could answer this I would appreciate it. If you have the Traeger set at 250° for one pork butt and it takes 10 hours to finish but let’s say no I want to cook three pork butts at a time do I need to add extra time or would they all be done at the same time any help would be appreciated thank you in advance
That’s a great question. When I cooked two pork butt’s recently it took about the same as when I cooked one today. I’d give your self a little extra time just in case but it should equal out- the Traeger will just put more heat into the grill to compensate for two butts absorbing the heat.
This is a really great video. But I have one question about the foil: I learned that the combination of meat, salt and heat can release toxic substances out of the foil. Or do you use any special coated foil? So actually I'm doing my pulled pork also in butcher paper. Thx
What grill / smoker do you use? Love the channel by the way!!
Is it possible to go to 165 degrees the night before and wrap it put it in a cooler and finish it on site ?
Picked up those limited edition Meat Church pellets today! Can’t wait to get the smoke rollin!
Do you have to wrap it ? What does wrapping it do? Also what are pros and cons of leaving it in a tray?
We’ll see you tomorrow at the Wax, great video,
I made a pork butt last weekend and it turned out “ok”, will need to redo exactly like this one, thanks
Do you put frozen or very cold cream cheese to smoke it or room temperature
Awesome episode! Thanks for the great recipes and tips
Great video, brother.
For the flies, I got a salt-shooting gun from Academy (I think it’s called the Bug-A-Salt) and me and my kid go to town on those damn flies. Shooting things is always a great way to add another layer of fun to outdoor cooking!
Bug-A-Salt 2.0! I have two of them and absolutely love them! Thought it was gimmicky… but man they work!
Matt , Jerry in Amarillo. I make a similar hog bite but l go glam and fill a
"Tennessee Oilers", now THAT'S a throwback!
is the timberline xl double wall constructed
why do season the fat cape is just going to come off after the cook?
can you talk about how to cook a brisket that is not ideal? I sometime get brisket that after trimming is very lopsided. Very thin at the flat an big at the point. Not all briskets are the same shape. Thanks
Great video! Thanks for posting. Now I'm going to ask a question that might upset some, so please be gentle...I'm just asking. Would there be any benefit or detraction if, after you wrap the butt in foil, place the pork into an oven, set at 275, for the final couple of hours of cook time? I'm thinking strictly in saving pellets. Thanks!
That would work. You're not adding any more smoke after wrapping.
Well done episode! So much information.
matt, once my butt has reached 205, how long does it need to rest before I pull it apart?
The questions are awesome.
I have a Timberline 850...super smoke is 180 and below...
225 and below on the Timberline 1300
225 and Below on my Ironwood 885
Does that feature give off more smoke? Or is it just a gimmick?
How much seasoning do you go through
That rocked Matt! Going for smoked cream cheese this weekend!
If looking for best taste is injecting the meat advisable?
Love these videos Matt!!
Hey Matt why don't Traeger put the super smoke on all the way to 250 - 275, others do.
Hey Matt, can the Pig Shots be made the day before and if so how would you recommend reheating them? I want to cook them at a higher temp than for the pork butt so thinking I'll need to do them the day before. Great video BTW!
Best off just letting them cook longer (IMHO)
Is that Twisted Tea? 🤩
Someone’s asking excellent questions, reading my mind!
I feel like I learned so much thank you Matt! I have your video saveed from the smoked cream cheese dip and your pulled pork hard-core bbq series but can you make a video with the sausage slice bacon cups stuffed with cream cheese plz. I definitely want to try that and I try to categorize my bbq appetizer videos separate from my bbq main dishes. Also, your rubs are amazing BTW I'm always restocking your honey hog and honey hog hot, and voodoo for ribs and chicken , holy cow for beef, and the gospel is really good for anything cut of meat .
Thank you!!!! 🙏🏼
Just got my full set of Meat Church spices! Traeger beginner here....when you say number 5 cast iron skillet? Do you mean 5 inch? It looks bigger what brand of cast iron are you using they look deeper then Lodge. Thanks!
What a great video. Definitely going to have to invest in a pellet grill.
"There are more flies here then at an Auburn game on Saturdays" 🤣
If you refrigerate over night should you cover the butt?
Does it matter if its cooked with fat cap on top or bottom?
Matt, I'm late to the party on this video. Nice work, but did you actually say Texas Stadium. You have been a Cowboy fan for a while.
I caught that too! I’m sure you also recall that’s where Daryl “Johnston” played his football for the Cowboys… rather than Daryl Johnson…😂
Won’t shit for a week! LMAO gotta try those, love how you keep it real!!
What are the gloves that you use?
Can I use traeger under commercial duct?
Is fat side down best for a traeger?
👀👀👀 love my treger. But the catch pan is garbage. Mine warped so half the drippings go down the back corner. So after spending 1700 on it I have to make a new one.
They have a 3 year warranty give ‘em a call
I really like Matts style of cooking and teaching, but the best part of this video is the old school Seahawks helmet in the background. :)
Another outstanding cook! Can't wait to try the pig shots and dip!
Although I cook on a Pit Boss, I have learned a lot from you!
Do you like yours? Mine stinks. I got like the $500 one. I forget what the model is called. I've had 4 or 5 cooks on it so far and 1) 50 degree increments only so that sucks if you want to roll at 275. 2) it fluctuates between 25-50 degrees so I would never trust it with an overnight cook with an expensive piece of meat. 3) the probe it came with was way off.
I have the Austin XL. It has twenty five degree increments. The fluctuation seemed to settle down, the more I cooked on it. I quite playing with the p settings and just left it at 4. This is Mother’s Day and I just cooked a brisket flat that turned out really good.
Where did you get the Captains patch?
eBay
nice collection i have an autographed envelope from Tony Dorsett
Traeger are alright but i have many friends and my big bother say they do not smoke as good as a regular smoker so i did not purchase one.
my question is, if you leave the fat on and slather it with seasoning, dont you throw all that seasoning away?
Yeah, the seasoning doesn’t pass through the fat.
It will penetrate through the meat during the smoke. Like Matt said even overnight is better for the season flavor. And you see the meat sweat within just a few minutes because the season is penetrating some. Plus when you mix in that good fat/skin on the outside into the pulled meat you will taste that seasoning as it is mixed in.
KitchenAide makes a wireless hand mixer!
Love your videos Matt. War Damn Eagle buddy!
I have a new Timberline XL less than two months and I having all types of trouble with the fire sensor, then the mother board and the sad thing about the situation NOBODY at Traeger seem to care. I have to wait on a area tech guy to come out base on his schedule it taken several days before anyone to come out to fix the problem. I paid too much money for this grill to be having major issues so soon. are anoybody else out there having issues with this grill for what I heard not too many people know much about this grill yet so SAD Traeger
Honey hog is awsome
Put Misters up around the the patio to cut down on the flies!
Or a bug zapper ?
Have you made something and thought to yourself " this just isn't that great, little dry or something" but all your friends keep saying how great it is and you question if they know good bbq
Lol. Yep. It’s like I’m my own worst critic!
Fill a green pepper with my mixture and smoke it. It's almost a meal as l add homemade breakfast sausage l fried up to my mixture. Then l fill the bell pepper and smoke them for 20 to 23 minutes. I make this for Myron years ago and he begged me for recipe but l said no.
B&B comp blend is a MUCH MUCH better pellet.
F Myron, that pampas a hole 🕳 love u and your channel young man 👨
Anyone got a link to the HOG sprayer? I found a few but not like the one that is being used that has a nozzle that curves down
"When Bama humbles the Gators"... lol sorry for the scare!
Matt….amazing. 👍😎🍻
Long video brother
You Crazzzzy!!
Can't believe you didn't toast the buns
It smokes cheese?! Sticking with until I see that.
Clod Callous moment....The flies are from all the border crossers who didn't make it.
Mmmm
I ain't mad at that video
You crashed the internet before now you’re going to crashed the square will I’ll be there!
Go Cleveland Browns!
somma stadig man johh
Are you putting phosphates in your injections?
You know a smoke ring isn’t really created by smoke right? Has zero to do with you pellets.
Skip about 25 minuets if you just want food info … Jesus
There are always flies walking all over your food... I'm out.