What's on the smoker today?

[hank4elk]

Take any pics?

 

[Nick87]

Smoked up 30 lbs of pork shoulder yesterday. One made it to our friends for SB, the other 3 are pulled and ready to be frozen for easy dinners.

Came out well, but my bark is pretty hard. I think I put them on the smoke too cold (in the middle) so it took longer to get to 170 and wrap.

Lessened learned.

View attachment 212407

We always do the sane when I make them, couple extra frozen for easy meals. Did you wrap them?

 

[BackofBeyond]

We always do the sane when I make them, couple extra frozen for easy meals. Did you wrap them?

Yup, with brown paper (a la Texas style) at 170 degrees. But I let them sit in the fridge overnight and went on the smoke at 6:00 a.m. I didn’t let them come up to room temp before smoking, so the bark was much thicker.

Usually I buy them on the way home from work, rub, then sit in the counter until they hit the smoke at midnight.

It’s awesome making some ahead. It’s really not much more work to smoke 30 pounds than it is to smoke 5 pounds.

 

[Nick87]

Yup, with brown paper (a la Texas style) at 170 degrees. But I let them sit in the fridge overnight and went on the smoke at 6:00 a.m. I didn’t let them come up to room temp before smoking, so the bark was much thicker.

Usually I buy them on the way home from work, rub, then sit in the counter until they hit the smoke at midnight.

It’s awesome making some ahead. It’s really not much more work to smoke 30 pounds than it is to smoke 5 pounds.

Yup paper here too. I've found that I'd rather smoke 8 4-pounders than 4 8-pounders. Little more bark and they just come out better. Agreed on making ahead especially with kids as you know.

 

[ImBillT]

Eye of round steaks with a TEENY bit of marbling from a 412lb mule deer, and a tenderloin from a 300lb mule deer.

 

[Four22]

A little game time grub.

Somehow missed the jalapeño poppers but all was fantastic

 

[wyoboypt]

Couple nice lakers.

 

[steveshuntn1]

Cooked up a bunch of deer burgers today! Had some help digging the hole for my inground pool…or my wife’s and kids I should say…so I fed them well!

 

[shannerdrake]

Brisket, pork butts, smoked baked beans, smoked poppers, mac and cheese, chipotle cherry bbq sauce.

I also smoked the brisket trim for smoked tallow and using the trim pieces for brisket chili later this week. I’ll post that too.

 

[hank4elk]

Couple nice lakers.View attachment 212991

I was given some and that seems like a winner. I also am going to try smoking some Pike I got from WI.

 

[noharleyyet]

Couple nice lakers.View attachment 212991

Pass the capers, diced red onions, sweet mustard, and trimmed toast.

 

[hank4elk]

Pass the capers, diced red onions, sweet mustard, and trimmed toast.

Just so happens I have a jar of capers. I know where I can get alder in the Gila too.
Smoke tube ordered Ken.

 

[SwaggyD]

Made a taco pizza on the green mountain grill last night in the pizza oven. Turned out great.

 

[pre6422hornet]

Saturday was cold smoking day here. 8 pounds of week long brined pork belly hit the Treager for 3 hours of cold smoke from the Smoke Daddy. I vacuum packaged it up and put it in the freezer. We now have 15 pounds of it to last for a while. I may have to grab another belly before meat prices go up again.

 

[hank4elk]

Just found out a local rancher friends son raises pigs in Magdalena. Cool. Local pork source.
The Lizzq smoke tube arrived.
Found the Hickory chips. Waiting for curing now and no 50mph winds.

 

[BackofBeyond]

Made a taco pizza on the green mountain grill last night in the pizza oven. Turned out great.

Is the pizza oven worth it? Both cost and PITA of storing it?

 

[SwaggyD]

Is the pizza oven worth it? Both cost and PITA of storing it?

I think so. We really enjoy the pizzas off it. I just put it back in the box when I convert my GMG back to a smoker. I think I paid $130 or something and we have used it 4-5 times since Christmas.

 

[WildWill]

Smoking a 24lb pork shoulder off a pig I raised for a family get together at my parents tomorrow. Injected with apple juice rubbed down with my own spice blend and I'm spraying it with apple/white grape juice every hour. Set the smoker at 225 and started at 3pm this afternoon shooting to be done around 1PM tomorrow.

 

[Nick87]

View attachment 213614
Smoking a 24lb pork shoulder off a pig I raised for a family get together at my parents tomorrow. Injected with apple juice rubbed down with my own spice blend and I'm spraying it with apple/white grape juice every hour. Set the smoker at 225 and started at 3pm this afternoon shooting to be done around 1PM tomorrow.

Man that looks good, thought about injecting the last few butts I've done need to give it a try.

 

[hank4elk]

I scored.
Have a hog ordered from the guy who raises them nearby. Should have room for it and an elk come fall.

Couple more days in brine, then bacon!