- Joined
- Jan 26, 2013
- Messages
- 1,721
Dude, a Traeger with a sear then smoke is incredible. Traps the juices, comes PERFECTLY to temp every. Single. Time.What Victorious said. Sear it at the end or sear it first and then smoke it on a smoker if you have one. There are a lot of other options. I like Bison, Elk, Venison (not always cheaper but all good to keep a variety).
I even like skinless boneless chicken thighs!
I got 700 lbs of USDA prime delivered Saturday (whole cow), you’d best believe I’ll be making smoked meat all spring to cut.