What's on the smoker today?

[Nick87]

I used to cut off all the ends and save them for myself. Then the product I would share with people would look good. Finally said what a waste of time. It’s already time consuming enough, why make it longer. Have you tried Rinsing them in cold water right when you take them off heat?

Yah. Like you said they only seem to do that after you freeze them. The ground jerky tastes just as good and is so much easier. But the sticks just look better fit gifting, landowners etc. I gues

 

[hank4elk]

Bacon with hickory smoke today,5lbs.
Got thumbs up on the NM maple from the Pie gals.

Going to make some wild game sausage today too with the new grinder and sealer. Elk,WT deer & pork.

 

[hank4elk]

4 1/2 hrs later sausage made and so is the bacon.
Killer hickory flavor even tho the chip tube went out half way thru when I was inside making sausage.
Just had 4 strips for dessert after sausage patties & fries.
Very good day ! Use the new sealer tomorrow to finish after bacon cools off tonight.

Pit boss & LEM ,good stuff.

 

[WildWill]

Did a Tri tip tonight came out great! Smoked at 250 with mesquite for about a hour until internal temp hit 125 then reverse seared on the grill at 450 for a few minutes on each side wrap and rested before slicing. Did a pork butt this weekend.

 

[BackofBeyond]

I’ve never gotten the obsession with tri-tip. I’ve cooked it plenty of times, it’s good, but not much different than just eating a steak.

Good, but it’s no brisket.

 

[hank4elk]

Did a Tri tip tonight came out great! Smoked at 250 with mesquite View attachment 215546View attachment 215547for about a hour until internal temp hit 125 then reverse seared on the grill at 450 for a few minutes on each side wrap and rested before slicing. Did a pork butt this weekend.

I have 1 TT in the freezer. Hard to find in NM.
Got the skinny from neighbor on where,costco for TT & brisket, pork roasts, she said.

 

[BackofBeyond]

I have 1 TT in the freezer. Hard to find in NM.
Got the skinny from neighbor on where,costco for TT & brisket, pork roasts, she said.

And pork belly for bacon.

 

[Nick87]

I’ve never gotten the obsession with tri-tip. I’ve cooked it plenty of times, it’s good, but not much different than just eating a steak.

Good, but it’s no brisket.

I've never gotten the obsession with brisket, it's good but just not crazy about it. Pork on the smoker, beef on the grill. Bring on the tar and feathering I know

 

[220yotekiller]

Today bbq cook off, didn’t win but dang it was good. Did win 2nd place Dutch oven with peach cobblerView attachment 214314View attachment 214315View attachment 214316

Wow that looks good!

 

[WestKyHunt]

I've never gotten the obsession with brisket, it's good but just not crazy about it. Pork on the smoker, beef on the grill. Bring on the tar and feathering I know

I felt the same way for years until I had some really good brisket, which has only led me to eat much more subpar brisket

 

[WildWill]

I’ve never gotten the obsession with tri-tip. I’ve cooked it plenty of times, it’s good, but not much different than just eating a steak.

Good, but it’s no brisket.

I'm a big fan when smoked it's like brisket and steak had a baby.

I've never gotten the obsession with brisket, it's good but just not crazy about it. Pork on the smoker, beef on the grill. Bring on the tar and feathering I know

I kinda get it so many cuts of pork seem to be perfect for smoking compared to beef. Pork seems to be more forgiving than beef on the smoker but for me nothing beats a well smoked piece of
brisket. Really like beef ribs as well. I think part of the reason I enjoy smoking beef more than pork is that IMO it's just a little more challenging to end up with a tender juicy finished product.

 

[SwaggyD]

question for you guys making sticks. I can never get them the way way I want them. Seems like the texture is too coarse in the meat which I grind twice and the casing doesn't quite stick to the meat like it should? Suggestions?

This batch I did a week And a half ago I ran under a cold water bath Right when they got done. Casing sticks like I’ve never had it stick before. Haven’t had any of the frozen sticks yet. I feel like the freezing part might be the cause. I also don’t use the cure packet. Just keep refrigerated.

 

[cahunter805]

I’ve never gotten the obsession with tri-tip. I’ve cooked it plenty of times, it’s good, but not much different than just eating a steak.

Good, but it’s no brisket.

Tritip isn’t known as a premium cut of meat but when cooked properly it’s very tender and tasty especially when it’s aged also.

 

[hank4elk]

Tritip isn’t known as a premium cut of meat but when cooked properly it’s very tender and tasty especially when it’s aged also.
View attachment 215652

View attachment 215653

It gaines 20 points if its Central Coast beef. I like mine blackened crisp and red with lots of salsa fresca. Pinquitos on the side.

 

[WildWill]

My parent's have a neighbor that has around 150 sheep (don't worry @Oak SE Oklahoma no bighorns around) traded him some beef and pork for lamb this November. Did a rack of lamb tonight smoked at 225 with mesquite until I hit a internal temp of 125 a little over a hour then seared on the grill at 450 a couple minutes on each side. Wrapped and rested before slicing.

 

[MarvB]

Have never had lamb on the smoker, damn that looks good!

 

[Nick87]

Dehydrated not smoked, but I figured it fit here last of the goose breast for the year made into jerky. About 20 lbs of venison left for sticks then I'm all finished.

 

[Sask hunter]

Dehydrated not smoked, but I figured it fit here last of the goose breast for the year made into jerky. About 20 lbs of venison left for sticks then I'm all finished.View attachment 215669

Should I ship you some more goose meat lol

 

[Gellar]

I've never gotten the obsession with brisket, it's good but just not crazy about it. Pork on the smoker, beef on the grill. Bring on the tar and feathering I know

99% of brisket is ok, but when you have that one!!

I have a 10 lb brisket in the freezer, any tips?

 

[Nick87]

Should I ship you some more goose meat lol

Sure thing. Only thing better than making then into jerky is pastrami that I've found so far. On second thought ship me some of them pike.