What's on the smoker today?

[cahunter805]

What’s the purpose of the tube smoker? Extra smoke?

 

[wytex]

Call me crazy but we're firing up the smoker tomorrow. I'll bring in the wood today so it burns more readily in the morning. Brought a nice load of pecan wood up from Texas and the hog going on the fire. A shoulder and a side of ribs should be enough to share with some friends of ours downtown.

 

[JV842]

Nothing crazy about it!!!! N kudos on the choice of wood, pecan n pig r a great combination!!!!

 

[wytex]

The brine is chiilin".

 

[Sask hunter]

Making bear smokies

 

[wytex]

Bear smokies sound great!
Got the meat seasoned after brining and the fire is lit. Hoping for pulled pork in about 8 hrs.

 

[duckhunt]

Cant wait to see the finished product

 

[JV842]

Salami from Sausage Fest ‘19 cooking n smoking

 

[JV842]

 

[JV842]

Did over 1000lbs of meat
200+lbs of Alsatian n kielbasa sausage each
200+lbs of burger
100+lbs of pan n chorizo each
100+lbs snacksticks
100+lbs salami
Long Ass Weekend!!!!!
Needless to say a bunch of whiskey n beer added too!!!!

 

[wytex]

Nice, now that's a smoker! Lotta' work right there.
Our pork was done when we got back from a beer break.

 

[publichunter1]

Some good looking stuff guys. I haven't done anything but some snack sticks lately.

 

[Carl 9.3x62]

Smoked an antelope shoulder today. Still a novice at the smoking game but it turned out way better than I expected. Super tender and moist! Man I love smoked meat.

 

[zpooch]

What temp and how long did it take? What internal temp did you go to?

 

[FAIR CHASE]

What’s the purpose of the tube smoker? Extra smoke?

Pellets in the tube to create the smoke. Simple method to cold smoke as well.

 

[Carl 9.3x62]

What temp and how long did it take? What internal temp did you go to?

Started at 225, then bumped it up to 250. Took about 4 hours. Internal temp was 158 when i took it off.

 

[noharleyyet]

Pork ribs & sirloin....Windthorst German sausage
https://www.flickr.com/photos/152360342@N02/

 

[Sask hunter]

Smoking a shoulder roast off a deer. Will finish it by braising it in the oven then shredding it for beef on a bun

 

[JV842]

Nice!!!!!!!

 

[Nameless Range]

Maiden voyage for my Xmas gift from Santa. Bought a beef brisket and used Hank Shaw’s corned meat recipe on it, which I have used for elk a couple times. After 10 days of brining I soaked it over night in clean water. Smoked it for 6 hours today. The family approved.