What's on the smoker today?

[Rzrbck918]

I’d eat that in a pinch. Looks great!

 

[JV842]

Not on the smoker, but on the grill
3 1/2 tomahawk ribeye, room temp, extra virgin olive oil, super hot bed of mesquite coals, coarse sea salt n fresh ground pepper, nice n rare w a good crust

 

[psycho]

The last of my cow bison ribs and some pork ribs. Started with some pecan wood sea salt and will finish it up tomorrow.
Pecan and post oak wood mix for the ribs. Chupacabra 2 Gringos rub on the bison and Head Country Sweet and Spicy on the pork.
Anyone else fire up the smoker today?

Everyone that I have talked to said that wild turkey is so tough its nearly inedible. We finally got around to smoking one of them we had in the freezer and it was awesome. I wouldn't call the leg tender like the breast was but it was not tough. Very tasty with mesquite wood smoke and whatever seasoning my gal put on it. I recommend giving it a try if you hunt turkey.

 

[npaden]

My 2nd batch of summer sausage went on the smoker last night.



Ended up messing up on the mix and by the time I added my jalapenos and water I had 2 pounds extra so I filled a few hog casings we had in the pantry and decided to see how they turned out.



The sausage is in the bathtub but the stuff I put in the hog casings turned out awesome! Almost too spicy.



This time I didn't follow the instructions exactly and only did one grind with a medium plate before mixing so it wasn't as big of a chore as my last time making summer sausage. I also started at 2:00 p.m. so I was done by 5:00. I did smoke through the night last night but only got up about 4 times to check on it. It took 14 hours for the 3" sausage and 3 hours for the stuff in the hog casings.

I think I overcooked some of the summer sausage again. I need to rotate it between the racks I guess. (Move the stuff from the top to the bottom halfway through or something).

I'm learning.

10 pounds of antelope jerky go on the smoker this evening.

 

[noharleyyet]

Hanging with Jack, my 3 yo g-son today...decided we liked big butts
https://flic.kr/p/2aRRYSp https://www.flickr.com/photos/152360342@N02/

 

[kansasdad]

^^^^^ and now its stuck in my head!

Looks really good. WagonMaster ready

 

[TwistedSage]

Started with a 12.5 lbs whole brisket and separated the point and flat giving me around a 8lbs flat and 4.5 lbs point. This was the first time I've done it this way and was a huge fan, I will smoke my briskets like this from now on.

Let the dry rub set in for a few hrs before firing up the smoker at around 9 PM, my cook time was still for a 12lb brisket so I was planning 17 hrs or so finishing around 5 or so the next evening. After a good 4.5 hrs of oak and mesquite smoke I wrapped the cuts in foil with about 1/4 beef broth each. Woke up every 1hr 45min to keep the fire going. Checked the temps for the first time at 8am and the point was already at 190 the flat at 175. I moved the point further from the heat and pulled both at 845 and wrapped in a towel and put in my oven to rest for a couple hrs. Around 11.5 hrs total smoke time. Sliced the flat and chopped the point. I am very happy with how these turned out.

 

[sigpros]

Ribs and salmon. Oak and pecan wood mix for smoke and Hi Mountain brown sugar cure for the salmon.

View attachment 82275View attachment 82276

That salmon looks fantastic

 

[Khunter]

Started with a 12.5 lbs whole brisket and separated the point and flat giving me around a 8lbs flat and 4.5 lbs point. This was the first time I've done it this way and was a huge fan, I will smoke my briskets like this from now on.

Let the dry rub set in for a few hrs before firing up the smoker at around 9 PM, my cook time was still for a 12lb brisket so I was planning 17 hrs or so finishing around 5 or so the next evening. After a good 4.5 hrs of oak and mesquite smoke I wrapped the cuts in foil with about 1/4 beef broth each. Woke up every 1hr 45min to keep the fire going. Checked the temps for the first time at 8am and the point was already at 190 the flat at 175. I moved the point further from the heat and pulled both at 845 and wrapped in a towel and put in my oven to rest for a couple hrs. Around 11.5 hrs total smoke time. Sliced the flat and chopped the point. I am very happy with how these turned out.

It never happend if there is no picture. seriously dont be talking amazing brisket and not showing a pic! Not nice. LOL

 

[Gerald Martin]

Elk meatloaf wrapped in caul fat and charcoal grilled. Also elk roast wrapped in caul fat. Wish I had tried this sooner. It was delicious. I think the caul goes better on ground meat to help retain moisture. The meatloaf was very juicy even though I took it to well done.

 

[TwistedSage]

[QUOTEIt never happend if there is no picture. seriously dont be talking amazing brisket and not showing a pic! Not nice. LOL[/QUOTE]
I thought I did lol, i can see them on The post, added the bb code or whatever to the end of the post. Let me try again

https://onyourownadventures.com/hunttalk/attachment.php?attachmentid=89234&d=1540752884
https://onyourownadventures.com/hunttalk/attachment.php?attachmentid=89229&d=1540751574
https://onyourownadventures.com/hunttalk/attachment.php?attachmentid=89230&d=1540751742
https://onyourownadventures.com/hunttalk/attachment.php?attachmentid=89231&d=1540752428
https://onyourownadventures.com/hunttalk/attachment.php?attachmentid=89232&d=1540752581
https://onyourownadventures.com/hunttalk/attachment.php?attachmentid=89233&d=1540752752

 

[sigpros]

going to do some salmon this weekend. Anyone have a good brine or cure i should try?

 

[dirtclod Az.]

Hot Thighs..I Marinated boneless chicken thighs overnight in Franks Hot Sauce.Puttin'em on in 1hr.

 

[2rocky]

Pork Shoulder Picnic in the Bradley on Saturday for 4 hours. Then finished on the propane grill. Stalled at 156 for forever. Took it to 190.

 

[cgarner]

Grilling some Antelope nuggets (I cut some prime steak cuts into small cubes and cook them on kabob sticks so everyone can have a try) for the office Halloween party today.

 

[sigpros]

Smoked some salmon, pork tenderloin, and bacon wrapped sirloin

 

[dirtclod Az.]

!1-1/2" thick eye of round steak,side of mashed taters and peas.

 

[Mudranger1]

Its smoking. Does that count?

 

[Hummer]

Yesterday we used two pork shoulders and equal parts of elk and moose to make 34 lbs. of elk knapwurst, elk jalapeno summer sausage and moose beer salami. The stuffed rolls are in mahogany casings, and the beer salami uses Lefthand Nitro milk stout for flavor. Today I smoked the summer sausage and salami.

All in preparation for Thanksgiving gifts and a Moose Fest Party next summer!

 

[noharleyyet]

Not Today...but soon

Oak with a mix of mesquite logs on the big smoker...

https://flic.kr/p/2cB3Pbj https://www.flickr.com/photos/152360342@N02/