What's on the smoker today?

[Flatbrimmer]

Just threw this on about an hour ago.
The friend who help me get this antelope’s family recipe.
Pronghorn backstrap tied together and seasoned with salt pepper thyme and minced garlic. On the smoker with apple and a little mesquite chips at 180 for just over an hour. Gonna crank the heat to get a temp of around 135-140 before letting it set for 10 min. Fingers crossed….

 

[WildWill]

#america#Brangus!

 

[SwaggyD]

Just threw this on about an hour ago.
The friend who help me get this antelope’s family recipe.
Pronghorn backstrap tied together and seasoned with salt pepper thyme and minced garlic. On the smoker with apple and a little mesquite chips at 180 for just over an hour. Gonna crank the heat to get a temp of around 135-140 before letting it set for 10 min. Fingers crossed….

Well...... looks fantastic!!

 

[TwistedSage]

Well...... looks fantastic!!

Yup looks good already

 

[Flatbrimmer]

Well...... looks fantastic!!

Not even gonna front, it looked and smelled so fantastic when we cut it up I forgot to take pictures as I was wiping the puddles of drool off my floor
It was the best cut of meat I’ve ever had, better than beef or elk even: I’m going to save some bigger backstrap cuts of elk this year to do this again!

 

[hank4elk]

I am having pork loin chops smoked then seared with Chimayo chile and apricot glaze,with a salad.
Starting a pot of beans with smoked hocks today.
Monday a batch of bacon slabs.
Been too rainy to uncover the smoker for 3 months.

 

[longbow51]

Smoked a couple of briskets today, one for a friend. Deviled eggs soon come. Pulled them at 203. BTW, those MEATER probes are the real deal.
Dalmation rub, hickory chips.

 

[Sheltowee]

Another solid outing from the Traeger: pork ribs with homemade Texas-inspired six pepper rub and homemade Memphis-ish style sauce (with a heavy Southwestern and Far East influence)

 

[Four22]

I don’t make these often enough.

 

[WestKyHunt]

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Tried no-wrap and mop sauce. Going to stick with the 2-2-1 method I usually use. Bone side was tough and the sugars in the rub burnt a little

 

[Sheltowee]

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Tried no-wrap and mop sauce. Going to stick with the 2-2-1 method I usually use. Bone side was tough and the sugars in the rub burnt a little

I do 3-2-1 and have always used foil to wrap for the 2 portion. This weekend, I tried wrapping the ribs in this thread above in peach butcher paper and was fairly pleased. Didn't steam the bark off like foil tends to do and allowed through a good deal of smoke.

 

[WestKyHunt]

I use 3-2-1 on spares and 2-2-1 on baby backs. They seem to cook faster than the spares do

I do 3-2-1 and have always used foil to wrap for the 2 portion. This weekend, I tried wrapping the ribs in this thread above in peach butcher paper and was fairly pleased. Didn't steam the bark off like foil tends to do and allowed through a good deal of smoke.

 

[WildWill]

A hour on the smoker at 160 another hour at 180 then reverse sear on the propane grill at 500 for a few minutes on each side.

 

[hank4elk]

I got a whole batch of bacon smoked this week and slipped in a ribeye a couple days ago before rains hit again and got the smoker cooled just in time and covered before a downpour.
To busy for pictures and Rio devoured the remains.
Bacon in freezer.

 

[JEL]

Ribs and queso and football.

 

[Sask hunter]

Goose jerky

 

[millerkiller77]

View attachment 238110
A hour on the smoker at 160 another hour at 180 then reverse sear on the propane grill at 500 for a few minutes on each side.

Dang man, I did a Tri Tip last night. I feel like it's the most under represented cut of beef. I'm always watching the ads for it to go on sale and stock up, I chop it for stew meat also.
New user here, didn't realize there was a "whatcha smokin" thread but now that I found it I'm following.

 

[Raisin Bran]

Cilantro Lime smoked chicken thighs. Going on a bed of rice w/ home made Pico de Gallo, pepper Jack cheese and a spicy Mexican crema to top it off

 

[7mm-08]

Who doesn’t like a nice wet brisket???

 

[chuckchili]

Cajun themed steamer. Cooked on the smoker at 350 for about 45 minutes, not necessarily smoked but…. Pretty good.