What's on the smoker today?

[Dave N]

Finished product.

 

[Trial153]

Venison Pastrami off the smoker

 

[Kaitum]

Pork shoulder yesterday.

 

[Wildabeest]

Nice smoke ring! Recipe?

 

[Trial153]

Nice smoke ring! Recipe?

Brined a whole top round for five days, rubbed it heavy with a pastrami rub I made up...7 hours on smoker at 225

 

[Sask hunter]

Going to do some smoked nachos for supper tonight

 

[noharleyyet]

Brined a whole top round for five days, rubbed it heavy with a pastrami rub I made up...7 hours on smoker at 225

Gonna need recipe. Sounds mahvelous.

 

[noharleyyet]

View attachment 144096Venison Pastrami off the smoker

That smoke ring!....no puckey necessary

 

[JLDemo]

Smoked BBQ beans. Tried a new recipe, hope it tastes as good as it smells.

 

[wyoboypt]

Pork butt, time to wrap

 

[noharleyyet]

2:1 beer/Sweet Baby Ray's sauce finished Pit Boss'd baby backs....

https://flic.kr/p/2je7cpH

 

[Dave N]

Big ribeye steaks smoked for about 15 minutes then seared on the firebox with some shrimp.

 

[TwistedSage]

Smoked salsa and smoked pork butt.

 

[Sytes]

Need a drooling facial expression!

 

[Gr8bawana]

Smoked a small tri-tip for father's day. This is my first attempt with tri-tip.
Seasoned with Montreal steak seasoning, smoked @ 225 for an hour and a half and pulled it at 125°. Gave it a sear in a cast iron pan and let it rest for 15 minutes.
I must pat myself on the back because it was delicious and tender.

 

[thatsjet]

Did a 16lb full packer brisket on the Traeger for Father's day yesterday. 18 hours door to door. Started Saturday 1bout 6pm for Sunday dinner with the whole family.
Just getting started


After 18

Sliced and ready to eat

 

[noharleyyet]

Smoked a small tri-tip for father's day. This is my first attempt with tri-tip.
Seasoned with Montreal steak seasoning, smoked @ 225 for an hour and a half and pulled it at 125°. Gave it a sear in a cast iron pan and let it rest for 15 minutes.
I must pat myself on the back because it was delicious and tender.

View attachment 144481View attachment 144482

Have yet to try one of these out....man that looks tasty.

 

[JFish]

First attempt at a smoked pork shoulder. I had a boneless picnic roast in the freezer, will not use that cut again. Wrapped it in foil about an hour and a half ago and it’s still climbing. Smells and looks great.

 

[Gr8bawana]

First attempt at a smoked pork shoulder. I had a boneless picnic roast in the freezer, will not use that cut again. Wrapped it in foil about an hour and a half ago and it’s still climbing. Smells and looks great.

Let us know how it turns out. I smoked a bone-in pork butt once. It tasted great but it was not falling off the bone tender, I sliced the meat off. It was because the temp stalled at about 160° and it was getting so late I pulled it at about 190°.
Know that I know about this I will have to try it again.

 

[Wildabeest]

Make sure you verify the temp of your smoker with an accurate thermometer. I have an electric Masterbuilt that reads 35 degrees too low on the built in thermometer. Cooked several shoulders and briskets on it that took way longer than they should before I finally QA’d the built in thermometer. So now I set it at 260 to get a “real” 225 cook temp and all is good. Tough to get a 200 internal temp when the smoker is only at 190

Just got a new Masterbuilt gravity feed charcoal/wood smoker/grill. Looking forward to testing that baby out tomorrow. Plan to reverse sear a 32 oz bone-in ribeye tomorrow. 1 hr smoked at 225 then 1-2 min sear on each side at 700.