Poultry needs to be smoked at normal temp.

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Nov 26, 2014
2:05:15pm

CBaass

Poultry needs to be smoked at normal temp.

Low and slow will just dry it out. It will get plenty of smoke flavor in those 3 hours.

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CBaass

Previous username: BigBassThunder
Bio page: CBaass
Joined: Sep 3, 2007
Last login: Apr 25, 2024
Total posts: 16,293 (5,594 FO)

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Messages

Author

Time

Will start prepping the ribs soon

CBaass

11/26/14 2:01pm

only 3 hours to smoke it?

11/26/14 2:02pm

Poultry needs to be smoked at normal temp.

CBaass

11/26/14 2:05pm

oh. haven't done one. so on a treager you put it on high?

11/26/14 2:05pm

Maybe it was the poor who took it. Eliminate the middle man

SUAVO

11/26/14 2:04pm

I have been doing my brisket at about 225 and an hour per pound but I havent

11/26/14 2:08pm

on my treager, smoke for 14 hours. until the therm says 190.

11/26/14 2:11pm

Lowest setting on your Traeger or do you do it at 225 for 14 hours?

11/26/14 2:12pm

lowest

11/26/14 2:16pm

I think I'll try that next time. I cooked it as per meathead's instructions and

11/26/14 2:18pm

look at the 'treager midnight brisket' recipe. google it.

11/26/14 2:19pm

9 hours for ribs? Do they hold together at all after that?

11/26/14 2:09pm

Big racks

CBaass

11/26/14 3:02pm

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