What's on the smoker today?

[longbow51]

Pretty happy with smoke ring on our Dino ribs. Delicious too. Plus pork belly burnt ends and 3 racks of St Louis cut ribs.

 

[WildWill]

Some chicken tonight.

 

[Bigjay73]

Imma post an unpopular statement, brisket is better with a good tangy sauce

 

[WildWill]

Imma post an unpopular statement, brisket is better with a good tangy sauce

 

[ignorethefringes]

Imma post an unpopular statement, brisket is better with a good tangy sauce

Only if you over trim it.

 

[Bigjay73]

Only if you over trim it.

Actually, I think more if you under trim. I need some acid with fat

 

[ignorethefringes]

Actually, I think more if you under trim. I need some acid with fat

That’s fair

 

[CPAjeff]

Not on the smoker, but fresh antelope backstraps were delicious!



The rest of the steaks are cut, wrapped, and saved for later. I'll be canning the rest of this antelope tomorrow.

 

[Kaitum]

Chili. All day simmering on the pellet grill. Never tried this method before.

 

[Bigjay73]

That color!

 

[Flatbrimmer]

Sons tenderloins off his first buck. Cooked gellar’s tri tip style- smoked til 130 and a quick sear on the cast iron. Holy smokes was it good. I only got one bite.

 

[Pahoundsman]

Elk blackstrap with bread stuffing.

 

[Bigjay73]

Since WW made a post about cooking brisket at 200ish degrees, I've done 3or4 briskets, which have all been amazing, and now my first pork roast using that method. On the smoker for 12 hrs at 210, in the oven for 10hrs at 210, absolute perfection. About 185 degrees internal when I pulled them from the oven

 

[Flatbrimmer]

Since WW made a post about cooking brisket at 200ish degrees, I've done 3or4 briskets, which have all been amazing, and now my first pork roast using that method. On the smoker for 12 hrs at 210, in the oven for 10hrs at 210, absolute perfection. About 185 degrees internal when I pulled them from the oven

That looks delicious. I still haven’t mustered the courage to drop that kinda dough or commit to such a process yet. I’ve thought about doing the fast brisket that takes like 4-6 hours to reduce the process part, but that seems even riskier

 

[WildWill]

That looks delicious. I still haven’t mustered the courage to drop that kinda dough or commit to such a process yet. I’ve thought about doing the fast brisket that takes like 4-6 hours to reduce the process part, but that seems even riskier

Just use a foil pan with some liquid if you go hot n fast for a brisket. I know a couple guys who do real well at competitions cooking their brisket at 300 degrees.