What's on the smoker today?

[WildWill]

Finished product.

 

[Dave N]

Before the smoke. 3.5 pound elk roast with SPG on one side and Montreal steak seasoning on the other. Going to make my famous roast beast sandwiches for the race tomorrow.

 

[Dave N]

Pulled at 130 degrees. Will let it rest before putting it in the fridge and then slice it tomorrow.

 

[Treeshark]

Nah, just the tip

Cut the very tip off, damn thing wouldn't stop bleeding

Think of how more effective you will be if you have to hitch hike somewhere.

 

[Bigjay73]

Worst brisket I've made in a while. What started out as a 14lb piece of meat ended up a 6lb meal, I've never seen one shrink so much lol. Was still tasty, turned part of the lean into a brisket/bacon/green chili Mac and cheese, it's pretty amazing

 

[Nick87]

Worst brisket I've made in a while. What started out as a 14lb piece of meat ended up a 6lb meal, I've never seen one shrink so much lol. Was still tasty, turned part of the lean into a brisket/bacon/green chili Mac and cheese, it's pretty amazing View attachment 317697

I still can't hit the brisket like I want to consistently. I've found it does work out well for stuff like this when that happens.

 

[cgasner1]

I still can't hit the brisket like I want to consistently. I've found it does work out well for stuff like this when that happens.

I put mine on the treager at the lowest setting it’s like 225 when I go to bed and then check it whenever I get up and wrap it in foil cook it to 200 then throw it in a cooler till dinner time it’s usually done around 1 it’s about a 16-20 hour process

 

[Nick87]

I put mine on the treager at the lowest setting it’s like 225 when I go to bed and then check it whenever I get up and wrap it in foil cook it to 200 then throw it in a cooler till dinner time it’s usually done around 1 it’s about a 16-20 hour process

For some reason they just seem to get dry on me sometimes. Then again for what they cost I don't get a ton of practice on them. Usually just one from my 1/2 a steer and my dad gives me his. For the price I'll keep smoking the chuck roasts.

 

[cgasner1]

For some reason they just seem to get dry on me sometimes. Then again for what they cost I don't get a ton of practice on them. Usually just one from my 1/2 a steer and my dad gives me his. For the price I'll keep smoking the chuck roasts.

I do a few a year man they are good when done right

 

[Nick87]

I do a few a year man they are good when done right

Brisket is good but I think beef ribs is the ultimate for me.

 

[mtmuley]

Brisket is good but I think beef ribs is the ultimate for me.

Yep. Big meaty beef ribs. mtmuley

 

[WildWill]

Brisket is good but I think beef ribs is the ultimate for me.

Yes sir! I didn't find one worthy set of plate ribs this last summer to buy. Gonna make sure I do this year even if I have to order them.

 

[cgasner1]

How you cooking that I’m going full send on some moose ribs tomorrow

 

[Bigjay73]

Brisket is good but I think beef ribs is the ultimate for me.

Ribs are awesome, beef cheeks are pretty damn good as well. Smoked chuck roasts and cheeks always come out great

 

[WildWill]

How you cooking that I’m going full send on some moose ribs tomorrow

I keep it real simple for beef ribs salt, pepper, and garlic. Most important is low and slow 180-200 degrees then I wrap them around 165 or when they get dark enough. I use paper but think for moose foil maybe better sense it's so lean at helping it from drying out. Then cook till the probe slides in like butter somewhere around 196-205 degrees.

 

[cgasner1]

I keep it real simple for beef ribs salt, pepper, and garlic. Most important is low and slow 180-200 degrees then I wrap them around 165 or when they get dark enough. I use paper but think for moose foil maybe better sense it's so lean at helping it from drying out. Then cook till the probe slides in like butter somewhere around 196-205 degrees.

Thanks I better pick some pellets up in the am

 

[Dave N]

Perfect.


Sliced and ready for sandwiches.

 

[cgasner1]

Perfect.
View attachment 317753

Sliced and ready for sandwiches.

View attachment 317754

Ready to hit the Blackstone

 

[Dave N]

Ready to hit the Blackstone

I just do a quick warmup in the nuker then pile on a bun, top with provolone and nuke again about 20 seconds to get the cheese and bun warm.

 

[cgasner1]

And now we wait