Traeger Pro 34

[Michael Britt]

Just put a Chuck Roast on, as a prelim to a Brisket. Debuted with Beef Ribs last week. Unfortunately, three of the ribs were one size and three were larger. I cooked all to an internal of 205 degrees (smoker set to 275). The small ones were AMAZING. The larger ones came out a little chewy, since the fat did not fully render. Perhaps because I bumped them up 25 degrees after I took the little ones off? Another rookie fail, I was spritzing every hour after the 3rd hour. Should have been checking the hopper too because it was empty, when I went out for next spritz and I had a big temp drop. Not sure for how long, an hour tops. Got her fired back up and smoked on. Gonna put the smoker on 225 for ribs next time. Will be a longer cook obviously but I'll start early. I made some tallow with the trimmings. Will talk to butcher about getting a slab next time, instead of pre-sliced.

[Michael Britt]

Chuck Roast been on 4 hrs at 275, now I placed in a pan with beef stock for another 1.5 hrs, then I'll probe it. Looking for an internal around 205 again. Then it will sit on counter for 15 minutes with foil vented to let bark re-set, then covered resting on counter an hour. Should be done around 435PM...

[mike033089]

Get the Traeger app. Good for recipes and cook time, temp etc 

[Michael Britt]

Got it resting. Took 2.5 hrs in the tin to get up to 205 internal.

[Michael Britt]

Final product with smoke ring: