What's in your smoker tonight?

[corydd7]

On 4/28/2017 at 11:39 AM, mowin said:

Just finished up some venison pastrami.   Gosh I love this stuff..

In the brine for 2 weeks.

 

Rubbed with black pepper, salt, onion and garlic powder 

 

Sliced and packaged..

 

What type of roast do you use?

Looks amazing

[mowin]

Thanks. I separate the 3 main muscles in the hind. Either one will work fine. 

Edited August 8, 2017 by mowin

[Culvercreek hunt club]

11 hours ago, mowin said:

Thanks. I separate the 3 main muscles in the hind. Either one will work fine. 

Willing to share the brine recipe you use?

[mowin]

57 minutes ago, Culvercreek hunt club said:

Willing to share the brine recipe you use?

Absolutely.  

For every gallon of water.

1 tbs cure #1

1/4 to 1/2 cup of( I use 1/4 cup)

Non iodized salt(coarse kosher is what I use

Light brown sugar. (Again I use 1/4 cup

I have used stevia, and couldn't tell the difference.

Add tsp of garlic powder and onion powder.

 

In a sauce pan add a cup or so of water and 1/4 cup of picking spices. Bring to a boil, the simmer for 10 min to release the flavors. Let cool and add to the brine.

I inject the brine in the meat so it cures from the inside as well as the outside.

I let em soak for 10 days min.  It's ok to go longer.  The meat will equalize with the brine mixture. It won't keep absorbing the cure.  

I smoke at 225* until I reach a IT of 130. 

I then place in a aluminum pan with a rack in the bottom, add some broth, a beer, whatever you want, to the pan. 1/2 cup is plenty. Cover tightly with foil, and into the oven( or pit if it's still going) till a IT of 155*.  

Slice and enjoy.  

[Culvercreek hunt club]

40 minutes ago, mowin said:

Absolutely.  

For every gallon of water.

1 tbs cure #1

1/4 to 1/2 cup of( I use 1/4 cup)

Non iodized salt(coarse kosher is what I use

Light brown sugar. (Again I use 1/4 cup

I have used stevia, and couldn't tell the difference.

Add tsp of garlic powder and onion powder.

 

In a sauce pan add a cup or so of water and 1/4 cup of picking spices. Bring to a boil, the simmer for 10 min to release the flavors. Let cool and add to the brine.

I inject the brine in the meat so it cures from the inside as well as the outside.

I let em soak for 10 days min.  It's ok to go longer.  The meat will equalize with the brine mixture. It won't keep absorbing the cure.  

I smoke at 225* until I reach a IT of 130. 

I then place in a aluminum pan with a rack in the bottom, add some broth, a beer, whatever you want, to the pan. 1/2 cup is plenty. Cover tightly with foil, and into the oven( or pit if it's still going) till a IT of 155*.  

Slice and enjoy.  

Why don't you cut and paste that to a new thread in the recipes section. That one would be worth keeping it there and not seeing it get buried.  Thanks

[mowin]

I don't see a dedicated recipe section? Do I just start a new thread in this section? 

[Fletch]

40 pounds of pork butt 3 hours in. Had to break out the big smoker!



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[mowin]

7 minutes ago, Fletch said:

40 pounds of pork butt 3 hours in. Had to break out the big smoker!



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You pulling a all nighter?  Looking good.  Love pulled pork.  Is that a masterbuilt two door?

Edited August 10, 2017 by mowin

[turkeyfeathers]

40 pounds of pork butt 3 hours in. Had to break out the big smoker!



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My invite get lost in the mail ? Having a big bash ?


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[mowin]

5 minutes ago, turkeyfeathers said:

My invite get lost in the mail ? Having a big bash ?


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He lives in Phoenix. We can find him by following the smell of the pork cooking low and slow.  

[Fletch]

It's a single door, but a lot bigger than my electric.
My sister is getting married in Plattsburg this weekend. This is for the Friday pre wedding party!

Yea I'll be checking it off and on all night.


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[REDNECK4LIFE32]

Fletch your going to be in my neck of the woods Plattsburgh is 20 minutes away. 

[Fletch]

It's really nice up there. My sister has been up there for 15 years or so. She is head coach of the basketball team at P State


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[REDNECK4LIFE32]

Very nice I love it up here was stationed at fort drum I love my mountains, BTW those pork butts look really good. I got some wild turkey breasts to put on the smoker use a special dry rub and inject twice with creole butter b4 and after smoking then let rest. funominal  and always juicy

[turkeyfeathers]

Very nice I love it up here was stationed at fort drum I love my mountains, BTW those pork butts look really good. I got some wild turkey breasts to put on the smoker use a special dry rub and inject twice with creole butter b4 and after smoking then let rest. funominal  and always juicy

Ever try marinating the turkey breasts in OJ and Italian dressing overnight before hitting with dry rub ? I then wrap in bacon and smoke Never injected with creole butter but that sounds really good and I'm going to look into that.


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[REDNECK4LIFE32]

Never tried that but I will look into it. I do Italian dressing and wild leeks and venison in a cast iron pan that good to when the Italian dressing cooks into a gravy that's good too.

[Culvercreek hunt club]

On 8/8/2017 at 5:35 PM, mowin said:

I don't see a dedicated recipe section? Do I just start a new thread in this section? 

Under the Other area of the forum there is a Game Recipes / Cooking forum. I would start a thread there.  

[Fletch]

Pulled these off at 6 this morning after a 12 hour smoke.


The pic was at 3am before foiling when they hit 170.

Wrapped in towels at 6 and rested in the cooler until 7:30 and then pulled till 10!

21 pounds of pulled pork cooled, bagged and ready to go!


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Edited August 10, 2017 by Fletch

[NYBowhunter]

Venison Jerky, sat in brine overnight, then used slight brush of sweet baby rays. Now in the smoker, using hickory wood.

[Fletch]

That smoker is ful full
How'd it come out?


I was just in the freeze and realized I actually have some ground left to run through the jerky shooter. Make some yum yum before bow starts!!


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[NYBowhunter]

On 8/27/2017 at 6:01 PM, Fletch said:

That smoker is ful full
How'd it come out?


I was just in the freeze and realized I actually have some ground left to run through the jerky shooter. Make some yum yum before bow starts!!


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Came out great, i cant make enough  of this stuff. Between my 4 kids and family, that batch didn't last a week.

[OtiscoPaul]

Fresh King & Steelhead fillets with an assortment of glazes and one plain brine&smoke fillet:

[DirtTime]

Pork loin end. Been in for just over an hour now. Man, starting to smell good already. Want a beer but holding off till later.


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[mowin]

Had some time today,  and needed some smoke therapy.  

8# brisket.  Came out fantastic 

19# double smoked ham.  Looks burnt, but it the sugars in the glaze that makes it look like that.

7# venison hind. Pulled it at 128*.  Going to be sliced thin for sandwiches.  

 

 

[2012_taco]

I got the smoker out on Sunday and did 16# of chicken thighs. Pulled them last night packaged up or future sammies. They are great with a little bbq sauce and provolone cheese and carmalized onions. My version of the Dino's Barba san!