SLOW SMOKED BONELESS RIBEYE ROAST HARDWOOD: Mesquite, Hickory, Cherry or Lumber Jack Supreme COOK TIME: Approximately 4-5 hours EQUIPMENT: * Heavy Duty Aluminum Foil * Appropriate-sized aluminum pan * Large meat rack * Meat Injector INGREDIENTS: * Boneless Rib Eye Roast * Olive Oil * Traeger. Sausage Recipes Detailed sausage recipes and instructions are provided for making different types of sausages. The recipes cover the production of fresh sausages, smoked sausages, salamis, fermented sausages, liver and blood sausages, and hams. Pretty much anything anyone would want to make. Hi, I am a new member, got my Ironwood 650 a couple of weeks ago and was keen to try it out. tried the Traeger smoked pork tenderloin recipe which said 3 hours to smoke, internal temp got there in 1.1 h….has anyone else had this divergence and are they common or is it now a case of trial and. New member here and new traeger owner. I purchased a Traeger Pro 575 a few weeks ago. I smoked a turkey for Christmas. It cooked fine, but there wasn't much of a smoke flavor. I butterflied the turkey and brined it for 3 days with kosher salt and baking powder. I cooked it over Traeger turkey. Followed the smoked Italian meatball recipe on the app. The only things I did different was to double the recipe, use a lb of sausage along with the ground beef, and used cracker meal instead of breadcrumbs (much finer grind than breadcrumbs and I like the consistency & texture of meatballs and. SMOKED BONELESS TURKEY BREASTS HARDWOOD: Cherry or Pecan COOK TIME: 2 hours 30 Minutes + 30 minutes resting EQUIPMENT: * Aluminum Pans * HD Aluminum Foil * Meat Racks * Mixing Bowl * Large Brine Bucket INGREDIENTS: * 2 – 5 pound Fresh Turkey Breasts BRINE: * 2 – Gallons of Water * 1 ½ -. OVERNIGHT BRISKET HARDWOOD: MESQUITE or HICKORY COOK TIME: This Brisket is slo-smoked and is an overnight cook. I usually start at 9:00 PM and finish by 3:00 PM the next day. EQUIPMENT: * Injector * Large Aluminum Pan * Large Meat Rack * Large HD Aluminum Foil INGREDIENTS: * 10lb – Brisket. The primary reason that many people wrap pork butts is to shorten the cooking time. Due to the amount of moisture in the meat, once the butt reaches the stall, it can take quite a while for enough moisture to evaporate so that the internal temperature starts to rise again. You have three options: 1. Leave the temperature around 225 F for the entire cook and just wait out the stall. It will. Smoked Salmon for the first time on Pro 575. Smoked at 165 with Traeger Apple pellets, it took 6.5 hours to reach 150 degrees internal temperature. Salmon outer skin was tough and rubbery. Any suggestions? Ok this was easily one of the best cuts of meat I’ve made on my Traeger. I *removed* the fat cap ahead of time which I think really helped. Full recipe here if you wanna check out the step by step.