Bigjay73
Well-known member
No pics, but pheasant and moose steaks and burgers are currently grilling. Is that wrong?
What's on the smoker today?
- Thread starter wytex
- Start date
Wildabeest
Well-known member
10# pork shoulder. $.99/lb. 
Nick87
Well-known member
That's a good idea.
Making treats for the pups. They go crazy for these 
.
noharleyyet
Well-known member
Planning for 5 good sized beer can hen on the pellet Thursday AM...
Awesome food on the cheap. I watch for them. mtmuley
WildWill
Well-known member
I'd have been rolling out with a cart full of just pork shoulder. Costco?
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.
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.
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WestKyHunt
Well-known member
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
It's just the wife and I, so I've been buying them and cutting them in half
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
Well-known member
Tons of info on a google search...seasonings, temps, lbs / time charts, internal temp parameters. I've not done one yet, sounds delicious.
BackofBeyond
Well-known member
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.
Top round. Do I even need to brine it or just go with it after a good seasoning?
noharleyyet
Well-known member
I'd brine...
BackofBeyond
Well-known member
That’s up to you.
I usually will just salt and pepper them heavily and let them come up to room temp on the counter for a couple hours, then toss them on. It’s a lean cut, so over cooking it is a sin.
Wildabeest
Well-known member
Smiths. Had them on sale last week for $1.99/lb, and then these were further market down to $.99 this week. Must have been ones that didn’t sell quick enough.
Wildabeest
Well-known member
It’s just me, but I smoke the whole thing, pull the meat and then freeze it in quart size ziplock bags - about 1 lb per bag. Usually lasts me a month or two, and then I smoke another one.
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