What's in your smoker tonight?

[johnplav]

Ribs!  

[mowin]

42 minutes ago, johnplav said:

Ribs!  

I'd eat that... 

[mowin]

Took Miss Piggy off the pit around 2:45. Let her rest 30min, then started serving.  45 min later.....

[Chef]

@bionic brisket went in the smoker around midnight it is wrapped and will be headed for the cooler in 2 hours





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[bruno1]

32 minutes ago, Chef said:

@bionic brisket went in the smoker around midnight it is wrapped and will be headed for the cooler in 2 hours





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You gonna do burnt ends with the point?

[Chef]

Forgot to post pics so here is one of the leftovers





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[Otto]

Great Smoke Ring Chef! 

[crappyice]

Loved the Cabela 5# sausage stuffer. Stuffed up some Cabela’s mix - 10 pounds of Venison Beer Salami. Tough keeping the CharBroil at 100 degrees


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[crappyice]

I’m happy!!!


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[Marion]

I’m happy!!!


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So good?

#LessOverzealousMods #WeDemandUnlimitedLikes
#WeDemandADislikeButton

[Fletch]

Smoked drum sticks. Did half with a cocoa rub the other with my usual homemade bq rub. Good stuffs.


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[Robhuntandfish]

Just got back from working on lease. Venison roast in the smoker. 

[crappyice]

Just got back from working on lease. Venison roast in the smoker. 

What’s the timing there? Smoke for a few hours then wrap in bacon?!? I found a backstrap and hope to smoke it Sunday or Monday


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[crappyice]

Just got back from working on lease. Venison roast in the smoker. 

Something like this???? Looks like you cooked your backstrap a bit before wrapping

https://www.themountainkitchen.com/smoked-venison-backstraps-wrapped-in-bacon/


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[Robhuntandfish]

I marinaded it for a couple days but didn't cook it any first.  Just took it out.  About 2.0 hours at 225.  Usually when the bacon is done so is the roast.  Used meat thermometer to be sure and it was 160. 

Edited September 5, 2020 by Robhuntandfish

[crappyice]

I marinaded it for a couple days but didn't cook it any first.  Just took it out.  About 2.0 hours at 225.  Usually when the bacon is done so is the roast.  Used meat thermometer to be sure and it was 160. 

Hot damn!!!!


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[crappyice]

I marinaded it for a couple days but didn't cook it any first.  Just took it out.  About 2.0 hours at 225.  Usually when the bacon is done so is the roast.  Used meat thermometer to be sure and it was 160. 

Hot damn!!!!


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[crappyice]

I marinaded it for a couple days but didn't cook it any first.  Just took it out.  About 2.0 hours at 225.  Usually when the bacon is done so is the roast.  Used meat thermometer to be sure and it was 160. 

Hot damn!!!!


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[Robhuntandfish]

3 minutes ago, crappyice said:

Hot damn!!!!


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This will be sliced up and on Ciabata rolls with melted Swiss and horseradish.  

[johnplav]

13 lbs of pork butt, trimmed and rubbed.. going on the smoker in the AM 
 

[crappyice]

13 lbs of pork butt, trimmed and rubbed.. going on the smoker in the AM 
 

You gotta nice butt plav!!!! I ain’t embarrassed to say it!


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[johnplav]

Here we go! 

[johnplav]

Last thing left to do is pull the pork!

 

[mowin]

11 minutes ago, johnplav said:

Last thing left to do is pull the pork!

 

Looks great.  Did you wrap at all? I usually do for the added juice, but thinking about doing the two going on tomorrow night without wrapping. 

[johnplav]

5 minutes ago, mowin said:

Looks great.  Did you wrap at all? I usually do for the added juice, but thinking about doing the two going on tomorrow night without wrapping. 

Smoked it right on the grill at 250 until the temp got to 160.  Then I put it in the foil pan, sealed off with foil until it hit 204.  I drained all the liquid and I’ll skim the fat and add the juice back into the pork after I pull it.