longbow51
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Pretty happy with smoke ring on our Dino ribs. Delicious too. Plus pork belly burnt ends and 3 racks of St Louis cut ribs.
What's on the smoker today?
- Thread starter wytex
- Start date
WildWill
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Some chicken tonight.
Bigjay73
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Imma post an unpopular statement, brisket is better with a good tangy sauce
WildWill
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LousyResident
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Only if you over trim it.
Bigjay73
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Actually, I think more if you under trim. I need some acid with fat
LousyResident
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That’s fair
CPAjeff
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Not on the smoker, but fresh antelope backstraps were delicious!
The rest of the steaks are cut, wrapped, and saved for later. I'll be canning the rest of this antelope tomorrow.
The rest of the steaks are cut, wrapped, and saved for later. I'll be canning the rest of this antelope tomorrow.
Kaitum
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Chili. All day simmering on the pellet grill. Never tried this method before.
Bigjay73
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That color!
Flatbrimmer
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Sons tenderloins off his first buck. Cooked gellar’s tri tip style- smoked til 130 and a quick sear on the cast iron. Holy smokes was it good. I only got one bite.
Pahoundsman
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Bigjay73
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Since WW made a post about cooking brisket at 200ish degrees, I've done 3or4 briskets, which have all been amazing, and now my first pork roast using that method. On the smoker for 12 hrs at 210, in the oven for 10hrs at 210, absolute perfection. About 185 degrees internal when I pulled them from the oven
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Flatbrimmer
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That looks delicious. I still haven’t mustered the courage to drop that kinda dough or commit to such a process yet. I’ve thought about doing the fast brisket that takes like 4-6 hours to reduce the process part, but that seems even riskier
WildWill
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Just use a foil pan with some liquid if you go hot n fast for a brisket. I know a couple guys who do real well at competitions cooking their brisket at 300 degrees.That looks delicious. I still haven’t mustered the courage to drop that kinda dough or commit to such a process yet. I’ve thought about doing the fast brisket that takes like 4-6 hours to reduce the process part, but that seems even riskier
WildWill
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Tri-tip night.
shannerdrake
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Had a busy week making things up for a few hard weeks of hunting.
First up, classic pulled pork. Finally tried Chud’s foil boat method for the wrap. Absolutely loved it! Hate wrapping. But this was awesome. Crispy bark, amazing render on fat cap, juicy meat, amazing pull.
First up, classic pulled pork. Finally tried Chud’s foil boat method for the wrap. Absolutely loved it! Hate wrapping. But this was awesome. Crispy bark, amazing render on fat cap, juicy meat, amazing pull.
shannerdrake
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Next up, heading on an upland hunt and needed to clean the freezer out. Also wanted some road trip food. Who doesn’t love a dove jalapeño popper? But not exactly road food. Solution? Dove popper sausage.
4.5lb dove and pheasant breast. 3lb bacon. 1lb cubed cream cheese. 1lb jalapeños. Hog casing. Smoked at 180 to 160 IT. Amazing.
4.5lb dove and pheasant breast. 3lb bacon. 1lb cubed cream cheese. 1lb jalapeños. Hog casing. Smoked at 180 to 160 IT. Amazing.
Nick87
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It's interesting. Last two I smoked higher temp like 250 to 275 and they were definitely my best yet. Brisket is a mystery.
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Nick87
Well-known member
Man, you have my attention, I don't know if I could grind a dove though....Of all the things I've done in life, I feel like that might be the one that lands me in hell for all of eternity. That's saying a lot.
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