What's on the smoker today?

[Bigjay73]

No pics, but pheasant and moose steaks and burgers are currently grilling. Is that wrong?

 

[Wildabeest]

10# pork shoulder. $.99/lb.

 

[Nick87]

5lbs of Beef Liver! Making treats for the pups. They go crazy for these .
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That's a good idea.

 

[noharleyyet]

Planning for 5 good sized beer can hen on the pellet Thursday AM...

 

[mtmuley]

10# pork shoulder. $.99/lb.

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Awesome food on the cheap. I watch for them. mtmuley

 

[WildWill]

10# pork shoulder. $.99/lb.

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I'd have been rolling out with a cart full of just pork shoulder. Costco?

 

[Jbotto]

I have my set prices in town for pork
shoulders, ribs, and chicken thighs. I always buy at least a package when they go below that. My wife won’t ever admit it, but I’m pretty sure she likes tripping over multitudes of meat in the freezer to get what she actually wants.

 

[WestKyHunt]

We are pushing $1.99/lb for butts here. At the cheaper places.
It's just the wife and I, so I've been buying them and cutting them in half

 

[Dakota79]

Pretty new to this smoking food but going to try a large venison roast on Saturday. Can you with more knowledge tell me how long per pound I can expect it to take smoking a large roast. Approximately 7 pounds I suppose.I plan to brine it for a day or two. Just season it and throw it on or do I need to do other prep work? What temperature do you guys suggest? Much appreciated.

 

[noharleyyet]

Pretty new to this smoking food but going to try a large venison roast on Saturday. Can you with more knowledge tell me how long per pound I can expect it to take smoking a large roast. Approximately 7 pounds I suppose.I plan to brine it for a day or two. Just season it and throw it on or do I need to do other prep work? What temperature do you guys suggest? Much appreciated

Tons of info on a google search...seasonings, temps, lbs / time charts, internal temp parameters. I've not done one yet, sounds delicious.

 

[BackofBeyond]

Pretty new to this smoking food but going to try a large venison roast on Saturday. Can you with more knowledge tell me how long per pound I can expect it to take smoking a large roast. Approximately 7 pounds I suppose.I plan to brine it for a day or two. Just season it and throw it on or do I need to do other prep work? What temperature do you guys suggest? Much appreciated.

All depends on where (body part) the roast is coming from. Neck roast or whole shoulder go low and slow to let that connective tissue melt. If from a ham, like a top round, I’d just smoke it until it hit about 125 internal, then reverse sear it. Cut it thin and down the hatch with the medium rare slices.