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[Bobitis]

Well I think many heard me say before that I don't do the traditional competition style beef brisket.
But I have had very good results with a typical 4 lb. beef chuck roast from the grocer.
Long slow cook, smashed potatoes, veggies, hot rolls.
Man-o-man, a classic Sunday Dinner!! Gluttony!
I'll soon put some recipe ideas for this in the proper section.

I'm going to have to try a chuck roast, I'm assuming not a extremely long cook.

Chuck is awesome on the smoker. 225 for 6 hrs or so. Slide a pan in with veggies/rootables  and gorge yerself.

[Quadman750]

Sounds good, will definitely be trying this soon.

[Bentley]

They were just these Shrimp Larry would get, I think Costco, but now maybe I am wrong and maybe Sams?  It came in like a lighter green & white package, it was butterflied and coconut dipped.  I was just amazed that when you grilled them on a pit, I would swear they were deep fried.  The Pastrami, well that is just smoked corned beef with rub cooked on the pit.  And you do not have to cure the beef 1st, you can always just buy a CB, put the rub on it, cook it, and Viola!

More here on that!

Tell me about the breaded shrimp and the pastrami please

[GREG-B]

That's a difficult question to answer.   I guess the following and not especially in order of list, except the Ribeyes.
1.  Ribeyes
2.  Burgers
3.  Pork of any kind
3.  Salmon
4.  Chicken

[Bentley]

Yeah, how did I miss steaks and chicken wings...

[LowSlowJoe]

You know,  I've had a pellet grill for like 5 years now, mostly cooked your typical BBQ stuff...    Then a month or two ago, believe it or not, I cooked my first bratwurst on a pellet grill.  Like set it to 275F, cook 40 or 50 minutes, flipping once after 20 minutes or so.  Wow, amazing how good they taste, with very little effort...

 Cooking brats always seemed like a difficult thing on other grills, usually they'd get too burnt on the outside and not done on the inside, grease squirting out everywhere causing more flame ups, none of that on the pellet grill... just nicely cooked with minimal effort.

[Bar-B-Lew]

You know,  I've had a pellet grill for like 5 years now, mostly cooked your typical BBQ stuff...    Then a month or two ago, believe it or not, I cooked my first bratwurst on a pellet grill.  Like set it to 275F, cook 40 or 50 minutes, flipping once after 20 minutes or so.  Wow, amazing how good they taste, with very little effort...

 Cooking brats always seemed like a difficult thing on other grills, usually they'd get too burnt on the outside and not done on the inside, grease squirting out everywhere causing more flame ups, none of that on the pellet grill... just nicely cooked with minimal effort.

Now you have to be careful to let them cool down enough so that grease that used to leak out on other cookers doesn't hit the inside of your mouth and burn it.  Someone I know told me how that happened to them because the outside of the sausage didn't feel really hot.  My name will rename nameless.

[Kristin Meredith]

Bump -- any new additions to this thread?

[LowSlowJoe]

Something like this here...

[Free Mr. Tony]

Turkey breast
Pastrami
Pot pies
Old Dave's breaded wings
Lamb chops
Chiavettas green beans

[Kristin Meredith]

Pot pies -- are you cooking the chicken or meat on the pit and also cooking the pie on the pit?

[Free Mr. Tony]

Pot pies -- are you cooking the chicken or meat on the pit and also cooking the pie on the pit?

When I do them on the cooker, everything gets done on it. I use a sheet pan to roast the chicken and veggies at 400, then bake them at 400 also. My wife does not like smoked food, but loves the smoke oven type items. There is a noticeable difference between oven and smoker in this application.

Found a few pics from last year when I did them on the whole hog

[texasbrew]

Brisket
Ribs
Sausage fattie (without the bacon weave) for sausage biscuits
Pork Belly Burnt Ends (some would argue that burnt ends only come from brisket)
Grilled chicken breast
fajitas
pig candy