Lazy is as lazy does.
I programmed a cook in my Traeger Timberline 850, then started the cook.
Super smoke at 165*F for one hour
Raise temperature to 410*F and meat probe set to 145*F.
Alarm when done.
Here is the result:
Might be the best pork loin I ever cook, and it was hands free, so to speak.
Pit Barrel Cooker
Weber Master-Touch
Blackstone Omnivore 4 Burner Griddle
Thermoworks: Signals, Billows, Thermopens, Thermopops, Nodes, bunch of silicone stuff, and more!
OnlyFire Rotisserie w/ Basket attachment for the Weber
Vortex for the Weber
Both of Meathead's books!
Way too many BBQ related accessories, tools, and doo-dads!
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Programmable pellet grills are just the next step in the evolution of smoking. Those who belittle them are like the troglodytes who scoffed at gas stoves, refrigerators, electricity, etc. Don’t belittle your cooking efforts because you use modern equipment.
Glad you are finding ways to enjoy your cooking, have you ever tried pulling it at 140 instead of 145? I’m certain the carry over cook will get you to 145.
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