Kaitum
Well-known member
Hard salami dried for two weeks, I really like it. Also smoked and sliced up some elk pastrami today.
What's on the smoker today?
- Thread starter wytex
- Start date
Hard salami dried for two weeks, I really like it. Also smoked and sliced up some elk pastrami today.
Nick87
Well-known member
Been wanting to try and make some salami or land jaegers for some time now. I need to stop putting if off.
Last edited:
ignorethefringes
Well-known member
- Joined
- Sep 19, 2016
- Messages
- 3,061
Just picked up a USDA prime brisket from Sam's for $3.07/lb. About 10 pounds took about 13 hours on the Weber Smokey Mountain. Good stuff.
Brisket is my nemesis so far. Have done two flat cuts on my pellet grill and haven’t been thrilled with either. My bbq standards are high though having grown up in NC and spent some time in TX...
ignorethefringes
Well-known member
- Joined
- Sep 19, 2016
- Messages
- 3,061
I have found that the biggest thing for brisket is giving it enough time to get it tender. Internal temperature ends up being 190-205 often. However, it's much more reliable to just stick it with a skewer in various places and it should go through super, super easy. Also, I find a smoker temp of 250 - 300 works better at getting it done without drying it out. I smoke fat side down since I use a vertical smoker also.
stevejfarms
Well-known member
try smoking at 225-250 and wrapping at 185, then pull it at 205 and let rest...never fails for me.
6mm Remington
Well-known member
Nothing fancy today. I bought some salmon steaks that were about an inch thick and 6 inches long. Just about right for one person. I seasoned them and set them in the fridge all day. Took them out this evening and put them in the heated smoker with Alder wood chips. Had them at 225 degrees for just a bit over 45 minutes. They turned out really well and tasted great. Nice and moist and tender. Alder wood sure gives them a nice flavor.
Damn dude, can I just drop off all my burger to you and pick it up when it’s done? I can
First time ever smoking something over the weekend. Smoked a venison roast using Hank Shaw’s recipe. I cured it in a salt and sugar mix for 7 days in the fridge then smoked for about 3 hours at 175 with hickory. Looks like the outside carmalized but it is pretty tasty. I can see how this can get addicting!
Attachments
Nameless Range
Well-known member
Point cut. 6 pounds smoked overnight on hickory for 12 hours at 220. Ready this morning for my son’s birthday party. I’ve sampled it ahead of the party and it turned out good.
Sask hunter
Well-known member
- Joined
- Sep 20, 2016
- Messages
- 3,292
About four pounds of teriyaki goose jerky
Hilljackoutlaw
Well-known member
- Joined
- Jan 15, 2019
- Messages
- 6,508
Sam's always has great deals on briskets and they always deliver on taste.
Yep, that is the recipe I used. I think my ratios were a bit off but still turned out well.Same brine as his whole smoked deer ham recipe?... I’ve got an elk roast thawing now I aim to put some smoke on!
D
Deleted member 38069
Guest
I decided to try and fail at smoking a beef brisket today.
We will see how it turns out!
We will see how it turns out!
6mm Remington
Well-known member
Seasoned some fresh Steelhead from Costco and have it in the fridge waiting to be put on the smoker this afternoon using Alder Wood to smoke it. Simple and always excellent.
Similar threads
