That's one word for it!
Knew we couldn't eat it all so I smoked it to rare, ate the outer edges that were done to our liking, and figured reheating it later would finish the rest to where we liked it. Waaaaaaay too much to finish!
What's on the smoker today?
- Thread starter wytex
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Knew we couldn't eat it all so I smoked it to rare, ate the outer edges that were done to our liking, and figured reheating it later would finish the rest to where we liked it. Waaaaaaay too much to finish!ssmusicman
Active member
Not trying to hijack the thread or start a fight here. Just, wondering if anyone else is underwhelmed with the results from their pellet smokers? I've used a homemade wood burner for 20 years and my brother convinced me to get a pellet smoker. I've tried and tried and tried to get enough smoke in my cooks but pellets just never get it done.
Thoughts?
Thoughts?
I can’t remember who shared the venison shoulder recipe, but Thank You!! I tried it yesterday and as others have said, I may do this from now on with all of my venison shoulders. Was a huge hit at our gathering.
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I smoked a couple of slabs of St. Louis ribs yesterday.
Marinated for a few hours in Soy sauce, Teriyaki sauce, apple juice, carne asada seasoning and pepper.
They were done sooner than I expected so I put them in a foil tray and wrapped the whole thing in foil and set the smoker temp at 160° just to keep them warm till dinner time, about 1.5 hours.
That last hour and a half steaming in the 160° smoker made these the most tender ribs we have ever had, and they seemed tender before that.
I learn something every time I use my smoker.
I will definitely be using this process again.
Marinated for a few hours in Soy sauce, Teriyaki sauce, apple juice, carne asada seasoning and pepper.
They were done sooner than I expected so I put them in a foil tray and wrapped the whole thing in foil and set the smoker temp at 160° just to keep them warm till dinner time, about 1.5 hours.
That last hour and a half steaming in the 160° smoker made these the most tender ribs we have ever had, and they seemed tender before that.
I learn something every time I use my smoker.
I will definitely be using this process again.
Losing_Sanity
Well-known member
I'm sure you already tried, but closing the exhaust vent cap down more could help. Also, research different pellets brands and types. Some produce better smoke than others.
WildWill
Well-known member
Having some friends over made some dove poppers and smoked a whole wild hog shoulder.
ssmusicman
Active member
Antelope back strap, I know I butchered it a bit but damn does it eat well...![20201215_185139[1].jpg](https://www.hunttalk.com/data/attachments/136/136284-cb3cd128d650772178a9454b00ef1deb.jpg "20201215_185139[1].jpg")
chuckchili
Well-known member
I tried smoked jerky for the first time. (Antelope). Nothing crazy- onion and garlic powder, brown sugar, liquid smoke, soy sauce, Worcestershire, smoked paprika, salt and pepper. Around 180 degrees for a little less than 3 hours. Turned out pretty good.
Before
After
Before
After
noharleyyet
Well-known member
Current normal protcol...first kid's family @4pm today, 2nd @6pm, 3rd Christmas Day. Gifts and and ribs to go.
noharleyyet
Well-known member
Finis....
LousyResident
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Early shot since it's not smoker ready yet, but hoping to turn this into pastrami on Wednesday. From the hind quarter of one of the MT does this year
Wildabeest
Well-known member
Several of my non-hunting friends and and work associates really like the jerky I make, so smoking up a batch or two from this year’s mule deer to send as Christmas gifts.
classic, simple
to kick off christmas celebrations and relaxation i smoked up and seared some of this years mule deer backstrap.
i'm trying to not drink every night these days, otherwise this would've been washed down with single malt
to kick off christmas celebrations and relaxation i smoked up and seared some of this years mule deer backstrap.
i'm trying to not drink every night these days, otherwise this would've been washed down with single malt
I tried to resist, but it’s too hard when it’s no longer a work night. Had to pour some dessert
jbseamus83
Well-known member
I actually just smoked an elk pastrami for the first time yesterday. Brined and cured it for 3 days and put it on the smoker until internal hit 150 degrees. Came out great!
LousyResident
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np307
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