What's on the smoker today?

[WildWill]

Just put a pork butt on before bed. Will be pulled pork sandwiches tomorrow and carnitas Thursday.

 

[Jbotto]

Just put a pork butt on before bed. Will be pulled pork sandwiches tomorrow and carnitas Thursday.View attachment 341548

Been talking about doing the same thing with guys from work. Grocery store had them on sale yesterday too! So I’ve got one in the freezer for maybe next week.

What’s your favorite way to do them in the smoker?

 

[BackofBeyond]

Favorite stuffing?

Chorizo

 

[Bigjay73]

Gotta pork loin in the fridge. What should I do with it gents?

 

[Wildabeest]

Been talking about doing the same thing with guys from work. Grocery store had them on sale yesterday too! So I’ve got one in the freezer for maybe next week.

What’s your favorite way to do them in the smoker?

Dry rub, wrap in seran wrap and let sit overnight. Smoke at 225-250 for as long as it takes to hit 170ish internal. Spritz occasionally with 50/50 mix of apple juice/cider and apple cider vinegar. Then wrap and keep cooking until 200-205 internal. Take it off and let it rest, wrapped, in a cooler for a few hours. Pull it apart and enjoy with your favorite sauce for pulled pork, or crisp it up a bit in a cast iron for carnitas.

 

[HUNTERBC]

The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
Anyone else fire up the smoker today?


View attachment 76605View attachment 76606

looks yummy

 

[WildWill]

Been talking about doing the same thing with guys from work. Grocery store had them on sale yesterday too! So I’ve got one in the freezer for maybe next week.

What’s your favorite way to do them in the smoker?

@Wildabeest pretty much nailed it. Only thing I've been doing different lately is using pineapple juice instead of apple. Also don't skip the rub and seran wrap overnight it really helps IMO. Found this one for just over $12 the other day.

 

[Dave N]

@Wildabeest pretty much nailed it. Only thing I've been doing different lately is using pineapple juice instead of apple. Also don't skip the rub and seran wrap overnight it really helps IMO. Found this one for just over $12 the other day.View attachment 341606

We had them for .99/lb. but I have 2 already. You guys are making me want to get one out!

 

[Nick87]

Also don't skip the rub and seran wrap overnight it really helps IMO.

I second that.

 

[WestKyHunt]

For some reason it hasn't crossed my mind to preseason and wrap.
Going to give that a try. Maybe a night wrapped and then an hour or so unwrapped in the fridge to dry the surface out a bit to promote bark? (I'm currently using a propane smoker and bark is hit/miss)

 

[Wildabeest]

For some reason it hasn't crossed my mind to preseason and wrap.
Going to give that a try. Maybe a night wrapped and then an hour or so unwrapped in the fridge to dry the surface out a bit to promote bark? (I'm currently using a propane smoker and bark is hit/miss)

I actually put more dry rub on after taking out of the fridge overnight. Forgot to mention that.

 

[WildWill]

Doing some scalloped potatoes while the pork rest.

 

[WildWill]

 

[elkfanatic]

My version of elk ham

 

[Wildabeest]

My version of elk hamView attachment 341954View attachment 341955

Any brining/curing involved, or just smoke?

 

[elkfanatic]

Had it in brine for five days. Cold smoked with apple wood for 3 1/2 hours then indirect heat on the grill at 175-200 till internal temp hit 145°.

 

[Dave N]

Just finished wrapping for the last push. 171 and climbing.

 

[WildWill]

The old reliable tri tip tonight.

 

[Nick87]

The old reliable tri tip tonight.View attachment 342276View attachment 342277

Exactly where does this tip get cut from? I have a steer going in Tuesday.

 

[WildWill]

Exactly where does this tip get cut from? I have a steer going in Tuesday.

It's the tail end of the sirloin.