What's on the smoker today?

[WildWill]

Smoked tri tip tonight. I don't think I've seen a 5lb tri tip before, hopefully it's just as good as the2-3 lb onesView attachment 255240

That's a beauty. You gonna reverse sear?

 

[millerkiller77]

That's a beauty. You gonna reverse sear?

Of course, anything less would be un American

 

[WildWill]

2-2-1 ribs done.

 

[chuckchili]

I tried to trick a whole antelope top round into thinking it was a tri-tip last night. Smoked at 180 until internal was 115 and seared on cast iron. Turned out real nice.

 

[Nick87]

I tried to trick a whole antelope top round into thinking it was a tri-tip last. Smoked at 180 until internal was 115 and seared on cast iron. Turned out real nice.
View attachment 255313View attachment 255314View attachment 255315

Sure looks good.

 

[WildWill]

I tried to trick a whole antelope top round into thinking it was a tri-tip last night. Smoked at 180 until internal was 115 and seared on cast iron. Turned out real nice.
View attachment 255313View attachment 255314View attachment 255315

I'd say you nailed the doneness.

 

[WoodMoose]

Posole is another great use of the legs.

big time - you think like I do on that topic

 

[elkhnter]

Sausage shotgun shells ready for the smoker on Sunday. Never put them together this early before. We’ll see how it goes.

 

[WildWill]

Breaking out the big guns for our Christmas party tomorrow elk backstrap, tri tip, standing rib roast, and a ham.

 

[noharleyyet]

Just placed half a large trimmed mustard'd brisket on the pellet...low and slow

https://flic.kr/p/2o7sQoA

 

[WildWill]

Prime rib roast I did the other day for our Christmas party. Coated it in butter mixed with salt, pepper, and a bit of my favorite beef rub. Then smoked it at 250-275 for 4 hours before switching to the other smoker that was at 475+ to reverse sear it about 4 minutes a side. Let rest at least 30 minutes and enjoy.

 

[millerkiller77]

Prime rib roast I did the other day for our Christmas party. Coated it in butter mixed with salt, pepper, and a bit of my favorite beef rub. Then smoked it at 250-275 for 4 hours before switching to the other smoker that was at 475+ to reverse sear it about 4 minutes a side. Let rest at least 30 minutes and enjoy.View attachment 257298View attachment 257299View attachment 257300

Do you notice any difference leaving the fat cap on?

 

[WildWill]

Do you notice any difference leaving the fat cap on?

I feel it helps protect the meat and helps retain moisture so nothing dries out. Definitely a little trade off with getting that perfect sear on the outside. But I've found with prime rib after you start slicing the average eater couldn't tell the difference so I go with the more forgiving method.

 

[Dave N]

Got a question for you smokers out there. I've heard about using mustard for a spice binder on the meat. I tried it Sunday with a prime rib roast and was not impressed with the results. Seems like the mustard sealed out the smoke and didn't let the roast get the flavor or the smoke ring like normal. it me, the cold temps or will the mustard act like a barrier to the smoke penetrating the meat?

 

[WestKyHunt]

Got a question for you smokers out there. I've heard about using mustard for a spice binder on the meat. I tried it Sunday with a prime rib roast and was not impressed with the results. Seems like the mustard sealed out the smoke and didn't let the roast get the flavor or the smoke ring like normal. it me, the cold temps or will the mustard act like a barrier to the smoke penetrating the meat?

Until recently I've always used mustard binders, mostly because I didn't think seasoning would stick without it.

Stopped using it on the last few cooks. I don't see any difference in results, therefore I stopped using it. Just pat the meat dry before seasoning and it will become naturally tacky

 

[Dave N]

I'm just going to stay with salt and pepper as usual.

 

[WestKyHunt]

Deer bacon on the smoker

 

[Nick87]

Until recently I've always used mustard binders, mostly because I didn't think seasoning would stick without it.

Stopped using it on the last few cooks. I don't see any difference in results, therefore I stopped using it. Just pat the meat dry before seasoning and it will become naturally tacky

This 100%

 

[millerkiller77]

Until recently I've always used mustard binders, mostly because I didn't think seasoning would stick without it.

Stopped using it on the last few cooks. I don't see any difference in results, therefore I stopped using it. Just pat the meat dry before seasoning and it will become naturally tacky

I dont use mustard either, as long as the surface of the meat is dry it's not necessary. I like to dry rub and then really tightly wrap it in over sized plastic wrap for a day or overnight minimum.

 

[Nick87]

I dont use mustard either, as long as the surface of the meat is dry it's not necessary. I like to dry rub and then really tightly wrap it in over sized plastic wrap for a day or overnight minimum.

Yup