Made some shredded brisket on the blackstone (was cooked ahead of time). Figured I’d smoke a NY strip on the Traeger Pro 34 and do a reverse sear – I told myself it was for the “practice”.
On the Traeger using the “smoke” setting for roughly 2 hours until 115. Seared on high using the blackstone with rendered brisket fat. Couldn’t tell you what temp it was when I pulled it off the griddle, but it was perfect for me.
I regret not taking a picture of it cooking amongst the spread.
by Ok_Calligrapher2580
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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That looks medium well, so that leads me to question 1.) how accurate your temp was when you measured it at 115 and 2.) what heat did you use on the black stone
There is evidence of a sear, but no way you should get a medium well finish if you pulled off at 115 before the sear.