Greetings from Seattle!

[obiQsmoker]

Hey there folks!
I’m a retired guy, big fan of BBQ, but my cooking has always been charcoal or gas. As you would expect, more grilling than true BBQ. Then this summer my lovely wife surprised me with a Traeger pellet grill (Silverton), and it’s changed my life. Oh man, good smoked BBQ is just — well — something special.
So far, I’ve pulled off some pretty delicious salmon, chicken, pork shoulder, and ribs. Am studying-up on brisket for a Labor Day weekend BBQ with family; (admitedly, a nail-biter for me). All of your posted suggestions, tips, tricks, and recipes - well, you’re a generous bunch. Thanks for taking time to share here. Looking forward to learning and comparing notes. Fun stuff!
A special thanks to Meathead and the site team for making all this available. I started by following instructions here, my first ribs were covered in Memphis Dust, and the details for brisket have me hopeful for a good outcome. Thanks all!
Cheers!
Glen
aka obiQsmoker

[BBQ_Steve-O]

Welcome to the Pit from a couple county's north of you! I'm looking forward to hearing about your BBQ adventures with that new Traeger.

[Nate]

Welcome from Indiana

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad yer here, to learn along with me!

[Henrik]

Welcome to the pit! What a nice gift, getting a Traeger! You’re gonna do well with that brisket, just ask here if you need guidance.

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[obiQsmoker]

Thanks Henrik, good tips. Check.

[Donw]

Welcome from Maryland.
If it is your first brisket I would recommend reading Eric’s primer https://pitmaster.amazingribs.com/fo...brisket-method if you haven’t already.

[obiQsmoker]

Thanks Donw ! Appreciate the pointer to Eric’s how-to - I’m all over it.

[Keiferr]

Welcome from southeast Michigan!

[FireMan]

Yup, that Memphis Dust is somethin else or MMD as it is referred to. It produces awesome bark, he he. Welcome aboard, eat good and have fun!

[LA Pork Butt]

Welcome to the Pit! I was in your area in June, and stopped a a small place south of Seattle called the Blue Whale serving BBQ. Go figure, but it was highly recommended by one of the town folks. I was skeptical, but the pulled Pork sandwich was excellent. I talked with the cook, and he said cooked on a commercial pellet smoker. I suspect that his quality was in part due to the attention he could give the small volume he cooked. The place was really small.

[obiQsmoker]

June’s a good time to be here - great tip about Blue Whale - gotta check ‘em out.

[jgreen]

Welcome from Winnipeg.

[RonB]

Welcome to The Pit Glen. Try a chuck roast - they keep like a butt, but to a higher temp for probe tender.

[obiQsmoker]

Haven’t tried a chuck roast yet. Suggestions for recipe? Rub? Sauce (if any)?
I have SO much to learn.

[RonB]

I either use Montreal Steak Seasoning or just salt and pepper as a rub. Cook it like a butt, but it will probably need to go a few degrees higher in temp before it is probe tender. I don't use a sauce, but you certainly can if you wish. After a cambro, shred it like pulled pork. It makes great sammies or tacos, or just about anything else.

[obiQsmoker]

Huge thanks RonB! Sounds delicious. Appreciate the tips. I’ll let you know when I try one - gotta be soon - I’m hungry thinking about it.

[choffert]

Welcome from Seabeck...so far away...

[HouseHomey]

Huntington Beach welcomes you sir!

[Skip]

Welcome to The Pit--Enjoy!

[ecowper]

Welcome from Maple Valley, WA (and work in Bellevue .... when I’m not traveling ridiculously). When I’m home, I love to cook, smoke, grill, bbq ..... looking forward to hearing more about your BBQ adventures.

[obiQsmoker]

We’re practically neighbors - hehe.