Cooking 3 Boston Butts this week, they will be around 8lbs a piece. How long do you think I need to plan on for cook time? Since they are 3 seperate items......

Hello, I have had my Traeger Professional for 2 weeks and I tried to do some baby back ribs this weekend using the 3-2-1 method. I used some pre-packaged ribs from my local Superstore which we had in the freezer and lightly dusted them with a rub right before going on at smoke for 3 hours using apple pellets. I then took them off, drizzled with honey and light brown sugar and wrapped in foil and put in my oven at 200 for 2 hours. I then sauced them with a maple bbq sauce and put them back on the traeger at 225 for 1 hour. The ribs did look great but did taste like ham on a stick. Reading online it could have been the  packaged ribs but I did check the package and I can't see they were enhanced or brinded before. Could it have been the rib or did I oversmoke them?

Thanks for your help and suggestions.

Recipes say cook at 425, but the Lil' Texas Grill only has settings for 375 and High (which seems to be 450).  Any advice from more expericened users?  We just got ours recently but absolelty love it.  Thanks in advance.

Anyone ever do goose jerky on the traeger? flavor and wood type used, thanks

Does anyone have any good ideas for Cinco de Mayo, Traeger style?  Web site still posting easter recipes.

I'm a newbie to smoking. I want to do a 7# turkey breast on the Traeger using mesquite wood pellets. I know most people say that mesquite is too strong, but whenever we buy sliced turkey breast from the deli counter, we prefer the mesquite smoked version.

Anyhow....I see lots of references online about cooking whole turkeys and even turkey legs on a smoker, but nothing on doing breasts. The cookbook that came with my Traeger doesn't mention it either.

It's a Honeysuckle brand breast that already has a 15% solution added so I wasn't planning on brining it. I was going to make it today, but since I've yet to be able to find any definitive info online on how long to leave on the Smoke setting and then how long and what temp to turn it up to for cooking, I've decided to wait until tomorrow to cook it. I had planned on having a pan with water on the grate beside the turkey breast to keep it from drying out and I was going to put the breast in another pan to catch the drippings. Yea or nay?

Oh yeah....,keeping in mind that the bulk of the meat will be used for sandwiches, what type of seasoning would y'all  recommend. I had planned on using Mrs. Dash's Salt-free Chicken seasoning.

I really appreciate any input y'all can provide.

Dee in FL

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Making pulled pork this weekend for a large party.  I have 2 13 pound shoulders and I've only made pulled pork once.  I called Traeger and have read some posts here and I just want confirmation that I'm doing this right.

What I've seen is that I should figure 1.5 hours per pound on the pork for the largest shoulder.  I estimate that to be 19 hours.  (13x1.5)

I was planning on letting the rub sit on the pork for several hours (possibly overnight) before I smoke it.

I was planning on putting it on smoke for 6 hours and then up to 225 for the last 13 hours. 

I need to leave the house for 2 hours prior to the pork being served, so I"ll take it off the smoker, wrap in foil and a towel and put in a cooler.  

When I get home, I'll pull the pork,  add in the juice that collected in the pan that I've defatted and then serve.

Does this all sound right to you?

Does anyone know what the best setting and cook times for Bratwurst and other saugages on the Taeger is?

We just got our LTE 2 weeks ago.  The first thing we did was smoke a venison back strap.  Salt and pepper and then smoked it for an hour before turning it up to 325F for about 20 minutues until internal temp was 140F.  I love venison and have cooked it many ways that have been great.  Off the traeger it was better than any other way...tender and juicy with an awesome light smokey flavor.

My question is whether anyone has ever smoked an entire venison hind quarter?  Any advice on how to cook one on the traeger would be appreciated.