Impressive video, Tara, thank you! Q: at the 1:44 mark, the meat package indicates 155-degrees for medium-well. Your 200-degrees blows WAY past that. I just found that confusing and hope that we can clarify? Also, the idea of using aluminum with an acid (apple cider vinegar) sure gives me the creeps. I'm not so sure I would want to be saturating my food with leached, highly-toxic aluminum, especially in times when Alzheimer's is epidemic. Maybe a *glass* casserole dish would be safer? // Always look forward to your videos!! You are motivating me to purchase a smoker!! ;)
Greetings! You bring up some very good points. I will be changing to butcher paper rather than aluminum foil. I've been doing research with heavy metals - and although aluminum is not necessarily classified as a heavy metal - I agree with you. Definitely want to limit exposure. As far as the temperature of the meat - using a smoker, or even an Instant Pot for that matter, is different than cooking on a stove. For the best texture and tenderness, cooking low and slow until it reaches around 200F is preferred with a smoker. It breaks down the meat and makes it very tender. Thanks so much for your thoughts! Have a great day! 💙
Holy smokes! I got Traeger! I need to know - what tips or suggestions do you have? Thanks for watching 💜💙🧡
I don't have any tips. I'm new also. I would love to see a chicken recipe on the smoker! My husband loves chicken wings!
I bought my husband a smoker for Christmas!! He's going to love this recipe! Can't wait to try it! 😊
What a great present! What kind did you get? Can't wait to hear what you guys think 💜 xoxo
I made this yesterday to surprise my son. It was so easy to make and really really good. Love this series!! 😊
That's great! Thanks for letting me know Melissa 💙
Impressive video, Tara, thank you! Q: at the 1:44 mark, the meat package indicates 155-degrees for medium-well. Your 200-degrees blows WAY past that. I just found that confusing and hope that we can clarify? Also, the idea of using aluminum with an acid (apple cider vinegar) sure gives me the creeps. I'm not so sure I would want to be saturating my food with leached, highly-toxic aluminum, especially in times when Alzheimer's is epidemic. Maybe a *glass* casserole dish would be safer? // Always look forward to your videos!! You are motivating me to purchase a smoker!! ;)
Greetings! You bring up some very good points. I will be changing to butcher paper rather than aluminum foil. I've been doing research with heavy metals - and although aluminum is not necessarily classified as a heavy metal - I agree with you. Definitely want to limit exposure.
As far as the temperature of the meat - using a smoker, or even an Instant Pot for that matter, is different than cooking on a stove. For the best texture and tenderness, cooking low and slow until it reaches around 200F is preferred with a smoker. It breaks down the meat and makes it very tender.
Thanks so much for your thoughts! Have a great day! 💙