What's in your smoker tonight?

[mowin]

Started the fire at 5:20. 

Sitting at 250° .  Pork butt and brisket are on.   Using cherry and hickory. 

 

[crappyice]

Morning!!!! Pick from 8:00am
Started at 5:30


Happy 4th kids!!!


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[mowin]

Both the brisket and pork butt hit the stall.   Time to wrap em up for the reminder of the cook.  

Bumping pit temp to 275° - 300°.   Hoping to get them done by 5.  

 

[mowin]

Holy crap.   Couldn't get a pic because stuff was gone in minutes. 

The brisket was spot on at 206°, kinda high, but both the point and flat were perfect.  

Pork but took about a hr longer.  Hit 203° before the bone pulled free with no resistance.  

I couldn't cut it fast enough. Forks were grabbing it that fast.  

Love the flavor the RF stick burner outs out. 

Hope everyone had a fantastic 4th.  

God bless the USA. 

Edited July 5, 2020 by mowin

[crappyice]

Venison jalapeño cheddar sausage



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[mowin]

31 minutes ago, crappyice said:

Venison jalapeño cheddar sausage



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Dam that looks good. 

Edited July 11, 2020 by mowin

[crappyice]

Dam that looks good. 

We shall see...pecan wood chips


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[johnplav]

Pork butt burnt ends... they are getting an hour of smoke, tossed in bbq sauce, then another hour of smoke.  Should be a decent appetizer for a cookout tonight. 

[johnplav]

Awning helped out today... 

[SpacemanSpiff]

Looks really  good. How do you like the grill?

[E J]

1 hour ago, johnplav said:

Awning helped out today... 

That looks delicious! I was planning to make a rack of ribs on my traeger today but decided to wait until tomorrow because of the rain.

[crappyice]

 

I’m happy with these...little dry but the pecan wood was the right call. I think it will improve being chilled in the fridge.

 

 

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[Robhuntandfish]

10 minutes ago, crappyice said:

 

I’m happy with these...little dry but the pecan wood was the right call. I think it will improve being chilled in the fridge.

 

 

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Looks great! 

[corydd7]

Smoked sockeye salmon fresh caught from Alaska. I don't know if it will taste good but it looks and smells good. I have two more batches to do, I'm going to be up late.

[SpacemanSpiff]

What temp are you running on the salmon?

[corydd7]

140 for about three and a half hours. Apple and a little cherry. 

[SpacemanSpiff]

Sounds darn good. Marinated?

[corydd7]

I brined them for about sixteen hours, then left them in front of a fan for about four hours to seal them off. The fan part is very important to get that good glossy look before you smoke them.

One cup dark brown sugar 

Half cup non iodized salt

Two bay leaves 

Teaspoon red pepper flakes

Five cups of water

After the first hour I lightly glazed them with molasses every hour.

 

You can see the fan in the bottom of the picture. The back pieces of salmon didn't get enough airflow so I put them in the fridge uncovered well the first batch was smoked. An extra four hours in the fridge is well worth the wait to have them smoked right. I'm no pro but results were great today.

Edited July 14, 2020 by corydd7
Added info

[SpacemanSpiff]

Never knew about the fan method. Makes sense to me. I need to try this. 

[Nytracker]

I have 2 fresh picnic  roasts in the smoker . Hit 3 stores before I found pork buts and they were tiny. I'm cooking this for my nextdoor neighbors family. He was a great neighbor  and friend although I didn't know him but a few years . Avid outdoorsman  loved to fish for pike and deer hunted .  He died unexpectedly  at 58 years old .  I'm going to miss our mailbox gab sessions and cold beer chats while passing on the lawn mowers. He retired  only 2 years ago. 

God speed my friend .

[mowin]

Just now, Nytracker said:

I have 2 fresh picnic  roasts in the smoker . Hit 3 stores before I found pork buts and they were tiny. I'm cooking this for my nextdoor neighbors family. He was a great neighbor  and friend although I didn't know him but a few years . Avid outdoorsman  loved to fish for pike and deer hunted .  He died unexpectedly  at 58 years old .  I'm going to miss our mailbox gab sessions and cold beer chats while passing on the lawn mowers. He retired  only 2 years ago. 

God speed my friend .

Sorry to hear about your neighbor.  Very nice of you to cook something for the family.  Less for them to worry about. 

[crappyice]

I have 2 fresh picnic  roasts in the smoker . Hit 3 stores before I found pork buts and they were tiny. I'm cooking this for my nextdoor neighbors family. He was a great neighbor  and friend although I didn't know him but a few years . Avid outdoorsman  loved to fish for pike and deer hunted .  He died unexpectedly  at 58 years old .  I'm going to miss our mailbox gab sessions and cold beer chats while passing on the lawn mowers. He retired  only 2 years ago. 
God speed my friend .

Might be my greatest fear..finally retiring to pass quickly. Good on you NYtracker for feeding the family


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[crappyice]

12 pounds of neck/shank meat has been ground and seasoned for more venison cheddar jalapeño snack sticks..aka kick biz, jerky, Aboa ass in golf sticks! Hitting the smoker soon!!!


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[Enigma]

Venison pastrami. Brined, smoked n steamed. Much too salty unfortunately. 

[crappyice]

12 pounds of neck/shank meat has been ground and seasoned for more venison cheddar jalapeño snack sticks..aka kick biz, jerky, Aboa ass in golf sticks! Hitting the smoker soon!!!


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Consistency is spot on but a bit on the salty side. I also wish the jalapeño came though better. As an english teacher I may have F’ed the conversion for a Triple batch!!! Pecan is nice wood!!!


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