** Traeger lost power for 45 mins 2-3 hours in

I made brussel sprouts with bacon, a touch of balsamic vinegar, and olive oil. They were smoked with Applewood pellets at 225 for 2 hours.. They turned out super bitter and I'm wondering if it was just the brussel sprouts or if I did something wrong?

When it comes to smoking I'm a total noob, but have never had bitter sprouts outside of smoking. Any ideas?

Brined a 11 1/3 lb turkey for almost 48 hours, stuffed with onion, celery, carrots, lemon and thyme. Sprayed with olive oil and dusted with more thyme and pepper. Smoked at 300 for 4 hours, rotating each hour and reapplying oil after 2 hours to help crisp up the skin. Can’t say it turned out perfect, but it was super juicy and the meat was nowhere near dry. As much as I love roast turkey, this was so super easy to pull off, not doing the turkey any other way from now on!

Mixed two Oberon in and smoked it for 6 hours. It was pretty good. I was told I should enter a chili competition so that was a very nice compliment.

I just recently got into smoking, got myself a Weber Smoky Mountain, and I just got lucky with my first tri tip. Turned out great! Family loved it too.

Here’s what I did. This was a 1.7-lb cut that I got from my local butcher who got it from a fairly local ranch.

• rolled it around in “Beef Seasoning” from Walmart, basically a cheaper form of Montreal Steak seasoning if you can believe it. Let it sit in fridge for about an hour.

• fired up WSM, put a pan of boiling water in it. Got temp to stabilize around 260F.

• plopped steak down on top grill, added hickory chunks to coals.

• because I’m new, and it’s cold windy outside, temp bounced around from 250F to 290F but I’d say it averaged 260F.

• once steak got internal temp of 170F, I placed it on top on aluminum foil, put a stick of butter on it, then closed the foil and wrapped it up nice and tight.

• once steak got internal temp of 205F I pulled it and let it rest in the oven (the oven was turned off) for about 20 mins.

Photo is right after I sliced it up. Total cook time was 3.5 hours. But I wrapped it and pulled it based on temps not time. Everything about it was awesome!! Juicy, tender, smoking, beefy, exactly what I was looking for.

Now I’m going to save up my money and buy an actual brisket next time. Then one day I dream of being able to buy an entire slab/plate of beef short ribs. Oh, for cost, this tri tip cost me $30 while the smallest brisket I could find was $92 at Costco while a plate of frozen beef short ribs (long bone style) cost $130 at the butcher shop, and he wouldn’t cut it up for me. He had the sawed up beef short ribs (cubes, basically) but I’d prefer long bone style, makes it feel more like a caveman experience when I’m eating them.

Anyway, hope this recipe is simple enough for anyone else wanting to try a tri tip.

How can I make my chicken crispier?

Low and slow baby backs with local butchers rib rub, and cherry cola pork belly burnt end skewers with steamed and fire roasted broccolini 🤌

First time smoking a turkey and definitely won’t be the last! Best turkey I’ve had yet. Dry brined for 24 hours and then smoked at 225ish for a couple hours and then stoked up to 350ish to crisp the skin. 3 sticks of herb butter stuffed under the skin and some dirty bird seasoning. Pic is about halfway through the cook. I forgot to take one after since me and the family were too eager to dig in

Is there a high risk of failure here?

I have a PitBoss Lexington pellet smoker. Looking to make pulled beef sandwiches using a chuck roast. Does anyone have any tips on temp and time to smoke the roast? Thanks!