Caribou Gear

What's on the smoker today?

Cold rainy day calls for a long slow cook.

Chuck roast smoked at 180 degrees for 2 hours.


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Placed in a Dutch oven and covered with onions, carrots, and potatoes. Poured some beef broth in to cover the roast. Covered and put it back on the smoker for an additional 3.5 hours at 300 degrees.
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Man, I almost bought some chuck roasts at Sam's yesterday. But I just didn't want to pay the $6+/lb.

Where's the finished Pic??
 
@LuckyTom I was just winging it honestly. I wish I would have documented it. But.. it was a soy sauce base with honey to help sweeten and thicken it up, a bit of ketchup and rice vinegar (could have done more ketchup) and some famous Dave’s devils spit seasoning (red pepper flakes, cayenne pepper, chili pepper and some other seasonings) to taste. I mixed it together and then simmered until it thickened up. I may add some brown sugar next time to take a bit of the heat out.

Hope this is helpful.
 
@LuckyTom I was just winging it honestly. I wish I would have documented it. But.. it was a soy sauce base with honey to help sweeten and thicken it up, a bit of ketchup and rice vinegar (could have done more ketchup) and some famous Dave’s devils spit seasoning (red pepper flakes, cayenne pepper, chili pepper and some other seasonings) to taste. I mixed it together and then simmered until it thickened up. I may add some brown sugar next time to take a bit of the heat out.

Hope this is helpful.
Thanks!
 
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Doing the 3,2.5,1 ribs today. I’ve found 2.5 hours in tinfoil is perfect for me. Still holds together, but I don’t have to work to hard to chew them.
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I used hot honey, brown sugar and apple cider in the tinfoil. My wife brought this home. I questioned why because I just harvested 2.5 gallons of honey from our bees. But now I’ll be researching how to infuse pepper into honey.

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12 am this morning vs 9 am this morning
 

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Smoked a pork shoulder yesterday, and now a whole pheasant today, then this afternoon some venison jerky.

I raise a few pheasants so I have access to some whole birds that aren't shot up.

Plucked this one and brined it for 12 hours with a mild salt brine, then smoking it at 225 till thigh temp hits 165. Basting it with reduced maple syrup from my grove as well, basting after the first hour then every 30 mins after that. Last picture is an hour and a half into the cook.
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Made me a custom jerky smoking rack for the pellet grill yesterday, holds 9-stainless racks I bought off Amazon. I ran a test batch and got 5lbs on 4 racks, pretty sure I could fit 15lbs.

View attachment 203902View attachment 203901View attachment 203900Much better use of my pellets!
What are the particulars on making jerky on a pellet smoker?
I have a pellet grill/smoker that I tried it on before and had to finish the jerky in a dehydrator, as the smoker just wanted to cook the meat.
 
I ran mine for about 4-hours at 185 deg. and it was about perfect. It was whole muscle jerky cut about 3/8” thick and pounded a bit with the meat tenderizer. Came out pretty kick ass. Hopefully now that I can run big batches I’ll get my jerky game dialed in but it was dang good, doubt I’d chance much.
 

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