What's in your smoker tonight?

[turkeyfeathers]

Made this before and it was great. Pounded boneless chicken breasts , dash of chicken Montreal seasoning , sliced cheddar cheese and pickled minced candied jalapeños Then wrapped in bacon.

[turkeyfeathers]

Made this before and it was great. Pounded boneless chicken breasts , dash of chicken Montreal seasoning , sliced cheddar cheese and pickled minced candied jalapeños Then wrapped in bacon.

finished product. Soooo good

[turkeyfeathers]

Pork butt. Little mustard coating so coffee dry rub will stick.

Almonds sautéed in butter and dry rub.

Smoker is stage 1 of BBQ pulled pork.

Edited April 5, 2016 by turkeyfeathers

[turkeyfeathers]

Stage 2. Oven at 225 for a few hours

[2012_taco]

Coffee dry rub? I've never heard of it before. How different is the flavor compared to a standard chili pepper rub? I have always used a standard dry rub for pork.

[Rockspek]

My new favorite sandwich is pulled pork with ham and cheese and coleslaw right on the sandwich.  

[turkeyfeathers]

Coffee dry rub? I've never heard of it before. How different is the flavor compared to a standard chili pepper rub? I have always used a standard dry rub for pork.

Actially first time using this particular one but have been using Dizzy Pig rub which is high in coffee as well. We like the coffee based rubs.

[2012_taco]

My new favorite sandwich is pulled pork with ham and cheese and coleslaw right on the sandwich.  

That sounds like a combination of a Carolina and a Cuban pulled pork sammy.

[Rockspek]

Ive heard my creation called a cuban but Whats a carolina?  I'd probly like it.  

[2012_taco]

I thought they called pulled pork w/ cole slaw on it a Carolina ?

[Rockspek]

Call it what you want, it all sounds good to me.  I think I'll have to fire up the smoker tomorrow and make some slaw.

[2012_taco]

You can make slaw in your smoker? lol

[NYBowhunter]

In my smoker right now is venison jerky. The venison was placed in a brine solution to soak overnight and this morning was placed in my smoker. Smoking the jerky using mosquite chips for approx.18hrs at 130F . Cant wait, yummy!!!

[turkeyfeathers]

In my smoker right now is venison jerky. The venison was placed in a brine solution to soak overnight and this morning was placed in my smoker. Smoking the jerky using mosquite chips for approx.18hrs at 130F . Cant wait, yummy!!!

I've never tried making jerky in the smoker. Always the oven. I may have to try this    How long do you let it smoke and what temp ?

[NYBowhunter]

In my smoker right now is venison jerky. The venison was placed in a brine solution to soak overnight and this morning was placed in my smoker. Smoking the jerky using mosquite chips for approx.18hrs at 130F . Cant wait, yummy!!!

[NYBowhunter]

Sorry for the sideways pictures.

[NYBowhunter]

I've never tried making jerky in the smoker. Always the oven. I may have to try this How long do you let it smoke and what temp ?

Smokes for approx. 18 hrs. At 130 degrees with vents wide open.

[turkeyfeathers]

I've never tried making jerky in the smoker. Always the oven. I may have to try this    How long do you let it smoke and what temp ?

Apparently my coffee hasn't kicked in yet as I now see what temp and how long. Doh'

[turkeyfeathers]

Sorry for the sideways pictures.

Are you using Iphone ? I found if I take pic sideways and then post it here it comes out fine.

[Fletch]

That is some thick looking Jerky. Interested to see it along the way and finished!! Keep us posted.

[NYBowhunter]

That is some thick looking Jerky. Interested to see it along the way and finished!! Keep us posted.

The venison pieces grow in size because of the moisture they retain when soaking in brine solution overnight, they shrink down considerably once smoking is finished. If i remember will take pictures once finished.

[turkeyfeathers]

The venison pieces grow in size because of the moisture they retain when soaking in brine solution overnight,

Funny, soaking in a hot tub never did anything for me

[NYBowhunter]

Funny, soaking in a hot tub never did anything for me

Lol

[Fletch]

The last time I did Jerky I was a teen back in the 80s and with a kettle smoker. It was fantastic but took like a day and a half and we ate it all in like 45 minutes. I was like dang!! Have not made it since!! A lot of work to do it right and it takes a lot of good meat to get a little bag of final product. It was disheartening it was gone so fast lol!

 

I have never tried ground and the jerky shooter method. I have wondered about it and if it is any good because you end up with deer fat in ground and if that throws it off.

Edited April 9, 2016 by Fletch

[turkeyfeathers]

The last time I did Jerky I was a teen back in the 80s and with a kettle smoker. It was fantastic but took like a day and a half and we ate it all in like 45 minutes. I was like dang!! Have not made it since!! A lot of work to do it right and it takes a lot of good meat to get a little bag of final product. It was disheartening it was gone so fast lol!

 

I have never tried ground and the jerky shooter method. I have wondered about it and if it is any good because you end up with deer fat in ground and if that throws it off.

Bought a jerky shooter years back. Followed the directions with the ground venison. Made it. We all tried a piece and decided our dog had venison dog treats for awhile. Never used the shooter again. All muscle meat cut in strips ever since.

I'm usually full and don't need lunch by the time the jerky is completely out of the oven. Gotta taste test along the way you know.