What's on the smoker today?

[Bigjay73]

I see, I've always just seared the hell out of it then moved to indirect heat till around 130 then rest. I'll have to try reverse sear sometime.

Completely thought you were responding to his brisket post and was about to wonder what dimension I transferred to

 

[Bigjay73]

As much as I love brisket, I may love a smoked pork butt just a wee bit more. Who says you can't get bark on a pellet smoker?

 

[Wildabeest]

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As much as I love brisket, I may love a smoked pork butt just a wee bit more. Who says you can't get bark on a pellet smoker?

Pork shoulder is much more versatile as far as leftovers. Sandwiches, nachos, carnitas tacos, etc. Freezes well. Brisket rocks for the initial meal, but falls off quickly after.

 

[Bigjay73]

Never thought about it like that, those are valid points. I'm actually turning some of the pork into al pastor type tacos tonight, goes along with what you're saying.

 

[Bigjay73]

I need something to smoke this weekend. I've done a bunch of brisket, ribs, porkbutt, chicken, sides over the last several weeks, need something different. What's something you guys have been wanting to make, maybe something you won't find on the menu at a BBQ place?

 

[Nick87]

I need something to smoke this weekend. I've done a bunch of brisket, ribs, porkbutt, chicken, sides over the last several weeks, need something different. What's something you guys have been wanting to make, maybe something you won't find on the menu at a BBQ place?

Not that uncommon but honestly I think smoked turkey is my favorite to smoke.

 

[WildWill]

Rack of lamb, leg of lamb, bologna (do bologna burnt ends if you do this), corned beef, duck/goose, pork belly, salmon.

 

[BackofBeyond]

I need something to smoke this weekend. I've done a bunch of brisket, ribs, porkbutt, chicken, sides over the last several weeks, need something different. What's something you guys have been wanting to make, maybe something you won't find on the menu at a BBQ place?

Beef cheeks and a tongue, then braise it and make barbacoa.

 

[Bigjay73]

All good ideas, I'll have to flip a coin

 

[Whitetail_kid]

Made some fall off the bone ribs on Saturday.

 

[Wild Bill]

Over the top smoked pronghorn chili like brockel posted a little while back. Turned out really well. The wife, who typically doesn’t like smoke flavor, loved it.

 

[Wildabeest]

I need something to smoke this weekend. I've done a bunch of brisket, ribs, porkbutt, chicken, sides over the last several weeks, need something different. What's something you guys have been wanting to make, maybe something you won't find on the menu at a BBQ place?

I’ve got some pastrami (venison) brining right now. It’ll be out of the brine on Friday, dry curing overnight, and then onto the smoker on Sat. Last roast from our 2020 harvest.

 

[SwaggyD]

I’ve got some pastrami (venison) brining right now. It’ll be out of the brine on Friday, dry curing overnight, and then onto the smoker on Sat. Last roast from our 2020 harvest.

Can’t wait to see it.

 

[BackofBeyond]

Owners meeting onsite today, figured I might as well cook.

 

[TOGIE]

polishing off last seasons elk steaks. smoked and seared to perfection.

for the record, i don't like wine, any kind of wine. but when my wife opens a bottle and says we have to finish it i'll oblige.

 

[Ben Lamb]

Have some pork ribs that I'll be working up this weekend using cherry thanks to @BrentD's generosity.

 

[JohnCushman]

I need something to smoke this weekend. I've done a bunch of brisket, ribs, porkbutt, chicken, sides over the last several weeks, need something different. What's something you guys have been wanting to make, maybe something you won't find on the menu at a BBQ place?

Spatchcock a turkey and let it marinate in apple cider for a couple of days and smoke low and slow.

 

[The Missing Link]

Some pics from some recent cooks on the offset smoker. Pic 1: smoked wings and ribs, then deep fried them, Pic 2: the offset, Pic 3: 4-8 lb pork butts, Pic 4: Dutch oven peach cobbler & Pic 5: pork butt steaks. Hope everyone has a great fall cooking between hunts.

 

[2rocky]

Tonight I'll be reheating a smoked and frozen pork shoulder I did last year. Planning on 1 hour at 350 in the oven, wrapped in foil.

 

[Nick87]

Some pics from some recent cooks on the offset smoker. Pic 1: smoked wings and ribs, then deep fried them, Pic 2: the offset, Pic 3: 4-8 lb pork butts, Pic 4: Dutch oven peach cobbler & Pic 5: pork butt steaks. Hope everyone has a great fall cooking between hunts.


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Wow.