What's on the smoker today?

[TriStar Hunt]

Which one was the winner? For pork chops, Lawson’s would be my choice.

You know your seasoning, beast. The two Lawson’s seasoned chops were definitely the crowd favorite, and the Texas style pepper rub was a close second.

 

[Dave N]

Cayenne peppers. Before and after the smoke. Drying them out completely and will grind them into powder later. Sifting out the seeds to use on pizza.

 

[Dave N]

Done. Sifted out the powder and now have a full shaker bottle of powder and a bunch of seeds for pizza sprinkles.

 

[Nick87]

Done. Sifted out the powder and now have a full shaker bottle of powder and a bunch of seeds for pizza sprinkles.

View attachment 154647

Oh hell yah!

 

[Archelk]

Yesterdays lunch. Smoked coffee marinated/rubbed Muley roast that was on the hoof less than 2 weeks ago!! Of course with sides!

 

[JLDemo]

Did a 3lb loin this afternoon, guess I found one perk that comes with working from home.

 

[Cheesehead]

Antelope backstrap on the grill. Fork tender

 

[TriStar Hunt]

Kansas Style ribs smoked w Hickory.
Plus an amateur shot of the smoke pouring out while preheating the grill. I really like the smell of these Hickory pellets.

 

[TriStar Hunt]

A pair of trimmed roasts w pepper/salt/paprika rub overnight. 250 F w Hickory for the next few hours. No ribs or pork butt like I had hoped. Really looking forward to a productive deer season!

 

[wyoboypt]

Cayenne peppers. Before and after the smoke. Drying them out completely and will grind them into powder later. Sifting out the seeds to use on pizza.

View attachment 154645View attachment 154644

Where did you get cayennes? I couldn’t find them locally or online.

 

[TriStar Hunt]

Beer can chicken and Honey.
Really looking forward to tasting smoked honey. I’ve seen some awesome posts on this forum and needed to try it for myself!

 

[Dave N]

Where did you get cayennes? I couldn’t find them locally or online.

We grew them in the garden.

 

[Nameless Range]

Tri-tip. Rubbed in a honey-bourbon sauce and smoked @225 until the internal hit 120.

Good fall day. Should be in the hills, but cleaned the garage instead.

 

[TriStar Hunt]

@Nameless Range - Allow me to state the obvious - that’s one hell of a view! Thanks for sharing!

 

[TriStar Hunt]

Tried a rib recipe from meat eater for some friends and family who’ve been active medical providers during COVID and have been feeling a bit burnt out. What better care package than some delicious ribs, right? (at least in my mind ) Instead of using a crockpot I put all three racks on the smoker for six hours (3hr in the rib rack, 3hr in foil with apple cider vinegar). Used hickory pellets - they’ve been really great thus far. After a 45min rest still inside the foil, the meat was falling off the bones. Best result yet. Lots of smiling, tired faces. Looking forward to using it on deer ribs (fingers crossed) this fall. Kids loved it too, which at my phase in life is probably the greatest compliment around.
Happy to share the rub ingredients but I recognize this post is already absurdly long. Hope everyone’s doing alright amid the stress of the year.

 

[noharleyyet]

13 lb brisket day....low & slow

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

4hrs 200* in....4 more to peach butcher paper wrap..

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

5 more hrs wrapped then placed in cooler for two hours to finish

 

[LousyResident]

13 lb brisket day....low & slow

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

4hrs 200* in....4 more to peach butcher paper wrap..

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

5 more hrs wrapped then placed in cooler for two hours to finish

Nice! What temp are you smoking at?

 

[noharleyyet]

Nice! What temp are you smoking at?

200*

 

[noharleyyet]

The best brisket I’ve done over pellets but room for improvement.

 

[TriStar Hunt]

Getting a late start to my first brisket. Going with a black pepper, salt, and paprika rub. Starting it out at 180 F for the next few hours. Excited to see how it turns out!