Treager weather

[Nevada Ed]

The little wife asked me if I could fire up the smoker and do the Pork Loin roast
that has been sitting in the frig taking up space.

Got it out of its plastic air tight package, trimed off 95% of the fat
and a small section of silver skin.

Let Joyce pick out the rubs and seaoning for this hunk of meat and
let it mellow in the frig for an hour and then come out to warm up
for 20 minutes, before putting it on the grill.

Start time 3pm and probe in at 4pm and meat checked at 5pm.
The meat was done, so I dropped the temp to 180*, since the
large Yams in the over still needed a little more time.

Let the meat reast 6 minutes or so, before slicing into it.
Best one yet. Very moist and the sliced meat could be pulled apart with a fork.

Happy New Year to all

 

[KalamazooKid]

Nice job! I love my Traeger!

 

[paplinker]

What are you using for a temp probe? Mine just broke.had it so long I havn't kept up with whats good

 

[Onomea]

That looks great!

I was able to maintain 225° +/- 10° for two ~5 lb beef rump roasts in my Weber charcoal kettle for several hours on Christmas. Gave 'em a reverse sear at the end when they reached an internal temp of about ~ 118° or so, depending on where I poked 'em with an instant read.

Pulled 'em at about 130°.

I was pleased to be able to maintain the desired temp, but I understand Traegers are a lot simpler for temp control.

----

Paplinker, re temp probe, for instant read, Thermapen. For monitoring bbq oven heat/indirect heat and the internal temp of the meat as it cooks, I use a Maverick dual probe thermometer. Has a bluetooth remote.

 

[Old 44 Guy]

Well Ed, That looks good enough to eat. Yum.

 

[Nevada Ed]

That is the factory probe that is eight years old.

Amazon should have replacements or as mentioned a "Insta-read"
will also work but you need "Travel time", to get to the finished internl temps, wanted.

My last smaller PL roast was ok at 140*, that books call for for "Safe" pork.
It never hurts to give Pork a little more heat, to be on the safe side,
same with chicken at 165* in the thigh area.

One turkey that I pulled off the heat with a Breast probe at 164*
had "Pink meat" around the thigh joints !

Practice makes perfect.

Good luck finding a probe.