What's on the smoker today?

[Redmt]

Bbq sauce is optional ,, it's really juicy & tender without it.
Adding a rotisserie to my smoker really made a difference in how much juice the meats retain..I serve it on a toasted bun with grilled onions

What time should I get there? Can I bring anything?

 

[Moserkr]

Need a new thermocoupler on the traeger but despite not perfect temps, it turned out amazing. Smoked for over 10 hours. Made spare ribs, cornbread, and some other goodies too.

 

[millerkiller77]

Looks delicious, do you use flavored mustard or yellow?

 

[Moserkr]

Had never tried mustard before, and my wife found a recipe she wanted me to follow. I put the plain old yellow mustard on it, kinders “the blend” seasoning, and a brown sugar / butter baste at 150* before covering til 203*. Spritzed with apple juice until covering too. Got incredible compliments at dinner for it. Temp sensor is way off so it cooked slower than expected but ended very well. Pic of it cooked a little was only 3 hours in. Having fun with the traeger.

 

[TwistedSage]

Had never tried mustard before, and my wife found a recipe she wanted me to follow. I put the plain old yellow mustard on it, kinders “the blend” seasoning, and a brown sugar / butter baste at 150* before covering til 203*. Spritzed with apple juice until covering too. Got incredible compliments at dinner for it. Temp sensor is way off so it cooked slower than expected but ended very well. Pic of it cooked a little was only 3 hours in. Having fun with the traeger.

I've been using mustard on my smoked pork as well the last couple years. I feel like it helps get a nice bark or roasted type skin without drying out and keeping as much moisture as possible, doesn't come through in the taste at all. I don't even like mustard.

 

[Moserkr]

I agree @TwistedSage No taste from mustard at all but came out with a great bark, deep smoke ring, and extremely moist. Was on the smoker 12 hours then finished in the oven for an hour (heat sensor was off so cooked at a much lower temp and longer than expected).

 

[WildWill]

Smoked a log of bologna today and made burnt ends from the tails. Scored it a little to deep other than that it's really good.

 

[Raisin Bran]

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Smoked a log of bologna today and made burnt ends from the tails. Scored it a little to deep other than that it's really good.

How long did you smoke it and at what temp?

 

[WildWill]

How long did you smoke it and at what temp?

Smoked for 4 hours before cutting off the ends cubing and tossing in sauce then on for another hour at 225 degrees.

 

[Redmt]

I have 3 1-1/2# wild hog hams coming out of a 10 day cure this morning then into the smoker. I'm going to do 1in hickory and the others in apple wood chips.

 

[millerkiller77]

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Smoked a log of bologna today and made burnt ends from the tails. Scored it a little to deep other than that it's really good.

Could you describe what smoked bologna tastes like? I've never heard of that

 

[Nick87]

Could you describe what smoked bologna tastes like? I've never heard of that

Like America. It's good, do it.

 

[millerkiller77]

I have 3 1-1/2# wild hog hams coming out of a 10 day cure this morning then into the smoker. I'm going to do 1in hickory and the others in apple wood chips.View attachment 241078

Those little hams are going to be delicious, all I take off wild hogs are the rear hams and loins. Underrated game meat.

 

[Redmt]

I would have a problem leaving the rest to go to waste. Lots of guys shoot them for target practice and leave the whole animal.
If you shoot them with a depredation permit, you can't use any of the meat. That's just wrong.

 

[Redmt]

Gov. Nuisance just signed a bill changing the classification of feral pigs from game animal to exotics. No more individual pig tags. Now they are going back to the validation tags. One fee, no limits.
I texted my F&G warden. The law doesn't change until July 2024

 

[millerkiller77]

I would have a problem leaving the rest to go to waste. Lots of guys shoot them for target practice and leave the whole animal.
If you shoot them with a depredation permit, you can't use any of the meat. That's just wrong.

Maybe it's the geographic area that I'm shooting them, but the bigger ones have a really strong, pungent, off taste to them. Even grinding the front quarters into sausage, it still has a bad taste. And yeah, it does leave a bit of guilt in my mind not utilizing the entire hog, where I'm harvesting them is on ag fields and it's encouraged to kill as many as possible.

 

[Redmt]

Yeah,,,,,as I was writing it I started to consider that there's different situations for different areas. Every now and then a big boar does end up being a rank, stinky piece of leather.

 

[WildWill]

Could you describe what smoked bologna tastes like? I've never heard of that

If you've ever fried bologna real crisp you can imagine the texture as for the taste you definitely know you're eating bologna but just adds the bbq/smoke flavor.

 

[WildWill]

Pulled out the big boy for tomorrow gonna have around a couple dozen people over tomorrow. Did a tri tip tonight and am doing a 19lb ham and a 9lb wagyu brisket. Also going to do a BlackBerry and a peach cobbler on the smoker. About to start the smoker and get the ham on.

 

[WestKyHunt]

9lb wagyu brisket. Also going to do a BlackBerry and a peach cobbler on the smoker.