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What's in your smoker tonight?

Rockspek

By Rockspek,
in Game Recipes / Cooking

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DirtTime Mentor

DirtTime

Posted
Posted
On 10/4/2019 at 10:46 AM, turkeyfeathers said:

    How'd it turn out? Finish in crockpot I hope   Meal sounds excellent     Try smoking the deviled eggs some day. Excellent !

It came out great. No crock pot. Smoked from 8AM to 5PM on the pork. Pulled nicely. Tossed in some Sweet Baby Rays sweet and spicy. Had the neighbors over, and they took doggy bags home with them. It was a lot of food.

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bruno1
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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
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Thanks to my Father’s Day gift I’ll be contributing to this thread soon!   

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Nytracker Mentor

Nytracker

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They cooked much faster than expected . Smoked in apple wood at 160 degrees  for 4 hrs  bumped temp to 225   cooked until 148 internal.  Left covered in foil temp creeped to 154. Faster cooking time do to deboning I guess that and cooler morning temps  let the smoker run more efficient. 

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mowin Veteran

mowin

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5 minutes ago, 2012_taco said:

Gotta make a run to tge Sausage Maker,  I'm out of pepper stick seasoning! Had jyst enough for 5lbs. These will sit in fridge today and smoked tomorrow.  Yum yum, I love these especially with the cheese added.

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Good Lord, those look good. 

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Chef Grand Master

Chef

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Posted
Gotta make a run to tge Sausage Maker,  I'm out of pepper stick seasoning! Had jyst enough for 5lbs. These will sit in fridge today and smoked tomorrow.  Yum yum, I love these especially with the cheese added.
20200111_114940.thumb.jpg.2b4a5fd6e341e7e5d7eee71226df7ee3.jpg
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I didn’t realize they have blends I use their online store all the time


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2012_taco Rising Star

2012_taco

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On 1/25/2020 at 7:35 PM, Chef said:


I didn’t realize they have blends I use their online store all the time


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I'm only 10 minutes away from the store,  they have probably 100 different seasonings in  stock. Everything from b-fast, Italian,  German,  Polish,  etc. If you can name it I'm sure they have it.

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Culvercreek hunt club Enthusiast

Culvercreek hunt club

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I should have added this before now. On January 12th we had the culinary social for the Field to Fork Program. I did a cured and smoked venison ham. Served it cold with a BBQ bourbon Jalapeno drizzle.  The texture was just like ham and the taste was very similar. (not smoked but the jar is actually pickled heart)E.thumb.jpg.fc18d73d2372adfc6f292c731d02a5ce.jpg

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