What's on the smoker today?

[Wildabeest]

Pork shoulder going on tomorrow night for consumption on Sunday. Dry rub applied. Now wrapped in cellophane and will sit in the fridge for 24 hrs to marinate before 15 hour smoke Saturday night and Sunday.

 

[Wildabeest]

On the smoker. Hickory lump charcoal mixed with apple wood chunks.

 

[Wildabeest]

10 hrs in and hit a hard stall at 160 internal. Going for the wrap. Expecting another 5-6 hrs once it’s wrapped.

 

[Wildabeest]

Pulled it off after 16 hrs and let it rest for an hour. Should blade slid out like butter...



Put corn and fires on to grill/smoke while the shoulder rested. Turned out OK.

 

[fmnjr]

These look extra amazing on a 40 inch monitor.

 

[CUElk]

Grilled a mule deer hamburger steak over oak coals. Sauteed some peppers, onions, mushrooms. Made some home made gravy. My goodness it was good.

 

[deer_shooter]

Pork loin stuffed with pepper jack cheese and candied jalapenos wrapped with proscuitto. soaked pecan chips will soon be making magic. Going on the smoke now for a few hours. Will share how it turns out.
Came off the smoker at 140 degrees and rested about 20 mins. Juicy and tender.

 

[rwc101]

 

[fmnjr]

Just off the smoker

 

[CB1]

Smoked a venison leg roast and sliced it thick for breakfast sandwiches. Was too excited to eat it that I forgot to take a picture. The 1.5 year old like it so I’d say it was successful.

 

[fmnjr]

Before and after boneless butt roast

 

[LousyResident]

Another brisket. Why not lol.

 

[LousyResident]

Another brisket. Why not lol.
View attachment 152788

Almost done

 

[huntin24/7]

Going to try brockels recipe for an antelope shoulder today. Looking forward to it.

 

[LousyResident]

Almost done
View attachment 152799

Finished

 

[TriStar Hunt]

If I have to work from home as a non-essential worker, then I’m going to practice some essential skills.
Left is a pork butt 5 hr in before/after foil.
Right is my first beer can chicken using a chicken throne about 3 hr in (just used a beer can in the past)
Looking forward to a big family dinner!

 

[rustednuts]

Ribs on the grill for the holiday. Pretty with how they turned out

 

[DirtyDan]

Front leg off of last year’s white tail. 3 hour smoke until 130 degrees internal temp then a 2 hour finisher at 375 to sealer up.

 

[Dave N]

5 rolls of venison salami going for over 3 hours so far. Internal temp currently 102.

 

[TriStar Hunt]

Full rack of pork ribs in the bottom with black pepper and salt
Two racks of baby back ribs on top