What's on the smoker today?
- Thread starter wytex
- Start date
Yep. mtmuley
BackofBeyond
Well-known member
How’s the beef ribs turn out?
Khunter
Well-known member
Smoked Bighorn Sheep haunch roast today. and ribs. turned out great.
Wow, that is beautiful!
WildWill
Well-known member
Having a get together today to celebrate the kids graduation today and figured I'd do a brisket. Did my usual injection and rub but trying something a little new today. I'm using a mop sauce every hour or so. Have done this once before and it turned out well but the mop sauce I used was as black as crude oil and made the brisket darker than I like. Plan on putting it in a foil pan with some aus jus and mop sauce in the bottom at 170 and wrapping.
Sorry, missed this. They were great. I went sauceless. I actually prefer beef ribs over pork. If I can fill a cow tag close to the truck or on my property, I'm gonna smoke some elk ribs. mtmuley
S-3 Ranch
Well-known member
we are still red flagged, zero grills or bbq pits till further notice
danged drought and heat wave
top 3 favorite uses for the pellet grill. smoked salsa.
blend what needs blending, with my personal secret spice list.
add the rest of the ingredients, plus a few other secrets. leave to meld for about 24 hours.
perfect level of heat for me, i think i overdid it for tomorrow's dinner guests though. who cares more for me if so.
blend what needs blending, with my personal secret spice list.
add the rest of the ingredients, plus a few other secrets. leave to meld for about 24 hours.
perfect level of heat for me, i think i overdid it for tomorrow's dinner guests though. who cares more for me if so.
BackofBeyond
Well-known member
Smoke a 2 lb back strap roast. Take it to ~120 degrees then sear it in a cast iron pan. It’s delicious. Also how I do tri-tip.
Nick87
Well-known member
Reverse sear is definitely my preferred method for most things these days.
shannerdrake
Well-known member
Finally got to give my new Louisiana Grills pellet grill/smoker a workout. Also used Lumberjack 100% hickory pellets for the first time. Definitely more smoke flavor than Traeger or Pit Boss pellets.
Pork butt, baby backs, pulled beef (chuck), and smoked honey chipotle wild turkey breast.
Pork butt, baby backs, pulled beef (chuck), and smoked honey chipotle wild turkey breast.
Sask hunter
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- Sep 20, 2016
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About to throw a brisket on. My first attempt at it ever. Hopefully turns out good and not dog food lol
Let the games....BEGIN! Whole antelope rear quarter went on my piece of shit smoker at 7 am, bloody mary shortly afterwards.
For those of you naysayers thinking to yourselves, "thats way too much bacon", please keep in mind theres a very real possibility i brown/black out before this day is over, and that bacon is my buffer against overcooking negligence.
S-3 Ranch
Well-known member
Low & slow , fat & greasy, off direct heat , you can never have to much bacon on wild game bbq
Brandon270
Well-known member
Got a good size batch of jerky done on the smoker this weekend. Cut is 3.5lbs of beef eye of round, marinated overnight and smoked at 165-175 for about 5 hours with a mix of charcoal for heat and pecan for flavor. 1/2 of it will stay in the fridge for snacking the other 1/2 with be frozen for deer season in August.
shannerdrake
Well-known member
How did it go?
A little drier than I wouldve hoped but still pretty damn good. Smoked it for about 7 hrs then transferred it to a dutch oven with poblano peppers, garlic, onion, and a beer for 3ish hours.
In retrospect I shouldve either just eaten it straight off the smoker, or added about 3x beers into the dutch so that it was almost covered in liquid. Ive never messed with injecting liquid mid-smoke but Im interested in trying that too.
It was sliced thin and served on a sandwich of my wife's sourdough, spicy pickles and mustard with swiss melted on top.
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chuckchili
Well-known member
Yesterday it was burnt ends day on a new Pit Boss 850 I recently got. Poor Man’s Burnt Ends (cubed chick roast) with Meat Church Holy Cow seasoning and Salmon with lemon pepper, hot honey and green onions. Turned out pretty good.
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