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What's in your smoker tonight?

Rockspek

By Rockspek,
in Game Recipes / Cooking

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bruno1
bruno1

I don’t get a chance to cook on the kettle much anymore so yesterday I decided I wanted to. Made some stuffed lobsters

Moho81
Moho81

Smoked corned beef brisket. 8 hours at 225. Wrapped it after it hit 165. The most tender corned beef I've ever had with a hint of smoke flavor. Sent from my iPhone using Tapatalk

johnplav
johnplav

Thanks to my Father’s Day gift I’ll be contributing to this thread soon!   

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  • 3 weeks later...
mowin Veteran

mowin

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Posted (edited)

18lb(after trimming) prime brisket all seasoned for a bbq tomorrow.   Going on the Pell grill around midnight. I'll transfer it to the stick burner tomorrow morning around 6 for the final 6 hrs or so. 

 

IMG_20210903_143816759.jpg

Edited by mowin
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Robhuntandfish Grand Master

Robhuntandfish

Posted
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23 minutes ago, 2012_taco said:

Who are you kidding? those won't last a week! Lol!

Lol. I sealed and froze them.  It a good lunch to slice those up with some cheese and crackers in between the am and pm sits.  Plus I will make a smoked sausage and cannelli bean soup this fall.  But....a couple of pieces never made the freezer. Lol

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bruno1 Enthusiast

bruno1

Posted
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1 minute ago, Robhuntandfish said:

Lol. I sealed and froze them.  It a good lunch to slice those up with some cheese and crackers in between the am and pm sits.  Plus I will make a smoked sausage and cannelli bean soup this fall.  But....a couple of pieces never made the freezer. Lol

Do you vacuum seal them then freeze

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Robhuntandfish Grand Master

Robhuntandfish

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11 minutes ago, crappyice said:


What’s in there Rob? Cheddar? Jalapeño? If not keep that in mind for next time!!!


Sent from my iPhone using Tapatalk

This was just smoked sausage with Amish smoked sausage spices.  

I did also make a batch of cracked pepper and jalapeno too last fall. And that was my favorite of the year. 

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Robhuntandfish Grand Master

Robhuntandfish

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30 minutes ago, crappyice said:


What’s in there Rob? Cheddar? Jalapeño? If not keep that in mind for next time!!!


Sent from my iPhone using Tapatalk

I'm changing up my strategy for this season.  Since I've lost my best spot I'm expecting to get one deer and not three. Lol. So I am going to take all my grind and make that into venison bacon burgers to seal up in packs.  Will use 3lbs of bacon emds and pieces to 10 lbs of ground. It comes out great and is my favorite for burgers. 

I have a bunch of sausage spices and I actually prefer just pork in sausage anyway. So this winter right after deer season I am going to make my own apple breakfast, moonshine breakfast (spices from Walton's) and then make some rope  jalepeno and cracked pepper.  

If you make jalepeno add in a 1/2 bottle of green Tabasco. It gives it a great jalepeno flavor without being too hot. 

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