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  Savory Dry Rub (modified from My Recipes ) 1.5 teaspoons kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 0.5 teaspoon ground red pepper Mix the dry items together in a ziplock bag, shake to mix. Meat Prep 1 (1 1/2-pound) flank steak 2 tablespoons olive oil Rub the meat with the olive oil.  Let sit for a few minutes.  Put the meat into the ziplock bag with the dry rub.  Coat all sides of the meat with the dry rub by shaking and coating.  Release any additional air from the bag and seal.  Let sit overnight in the refrigerator. Cook on your favorite grill or smoker.  

The day was going to make this a bad idea.  With a temperature in the upper 80s, the internal Traeger probe was not going to function properly. The Rub 1/8 cup salt  1/8 cup course black pepper 1 tbsp garlic powder 1 tbsp paprika 1 tbsp chili powder 2 tbsp coffee, ground Dry rubbed, and left overnight in refrigerator. Set temp to 180F to smoke till internal temp reached 160F.  Wrapped in foil, chicken broth added, set back on Traeger to reach 204F I had to add a small great shield to the temperature probe side to keep the temperature even in the Traeger

Dry Rub 1/4 cup dark brown sugar 1 tbs cumin powder 1 tbs garlic powder 1 tbs red chili powder 1 tbs paprika 1 tbs Lowry's Season Salt Mix together and coat meat-side of the ribs.  Let sit for 1 hour at room temp. Smoke at 180F for 3-4 hours (probe temp about 160F) meat-side up. Remove and add BBQ sauce over ribs, wrap in foil.  Cook at 350F meat-side down for 1 hour.  

Same coffee rub recipe as on the 7th.  I had to bump the amounts up for this larger chuck (added 50%).   3 hour smoke at 250F over Signature blend.  Remove chuck (about 165F), wrapped it in foil and added chicken broth.  Sealed the foil and put it back on grill for another 2-3 hours till internal temp was ~204F. Plus a little something extra, Traditional Irish Stew.  Might as well use the whole grill, and all of the heat generated by the Traeger. That was a good night of cookin'.

I couldn't figure out what to do with the roast.  So, checking on the Traeger app, the coffee rubbed sounded good.   2 tsp ground coffee 2 tsp black pepper 1 tsp oregano, dried 1 tsp salt Mixed rub together and covered a 2 lbs chuck roast.  Let it sit in the refrigerator for 2 hours.   Filled the Traeger with mesquite and set the temp to 250F.  Smoke for 3 hours, foil wrap and add beef broth.  Put back on Traeger for 2-3 hour at 250F.

Traeger cooking a large halibut fillet.  The size was 1.5 pounds and cooked at 375 for 45 minutes on Signature Blend pellets.

Two pound well marbled tri-tip, smoked at 180F for 2 hours followed by 1.5 hours at 275 till the internal temp hit 165F Marinated in Basque marinade for 24 hours, covered with black pepper and garlic before grilling.

It is grill day.  Time to smoke a nice piece of meat.  I started the day by putting dry rub on the chuck roast (straight from the refrigerator) at 7:00am.  After adding a nice thick crust of dry rub, the roast went back into the refrigerator for about 2 and a half hours.  I pulled the roast out of the refrigerator 1 hour before it was to go on the grill to rest at room temperature. I started the Traeger at 9:45am and set the temp to 225F.  At 10:00, the roast went on the grill (fat side down) after the temperature has stabilized at 225F.  I placed a ceramic coated iron pot (lid on) on the grate with a half inch of Swanson's beef broth.  Every 30 minutes, the roast is wetted with the hot beef broth. 10:30 was the first wetting with the hot beef broth. 11:00 the probe was inserted into the thickest part of the roast.  Another round of beef broth wetting. 11:30 the probe temp was 111F and another round of beef broth wetting 12:00 another round of bee...