What's in your smoker tonight?

[DirtTime]

3 hours ago, chefhunter86 said:

He is correct the pellicle is very important, more so in the salmon then the beef though


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So leaving fish out in the sun to dry and possibly rot just to smoke is a good thing? 

[Chef]

No ur better off leaving it in the fridge for a few hours and it will dry out


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[DirtTime]

Seasoning both of the smokers. Think I may put the London broil in the propane smoker with some taters.

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[DirtTime]

London broil and taters. Came out great.

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[dbHunterNY]

Nothing tonight but last night I did a smoked venison roast.

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[mowin]

Been so busy lately.. I've been living the smoking life through this thread, lol.

I was looking for some bacon in my chest freezer, and took a pork but out and set it aside.  Yup.. forgot it.  Luckily I went downstairs the next day and found a partaily thawed PB. So it looks like the pellet grill will be going tomorrow to smoke a unscheduled PB.  

[2012_taco]

No pics yet, but I'm going to do a beef brisket today. I've been wanting to do brisket for some time, finally picked up a 15# piece yesterday. Now to figure out what rub to use? Anyone have any suggestions? 

[turkeyfeathers]

3 minutes ago, 2012_taco said:

No pics yet, but I'm going to do a beef brisket today. I've been wanting to do brisket for some time, finally picked up a 15# piece yesterday. Now to figure out what rub to use? Anyone have any suggestions? 

Tim , venture over to that bbq / spice place on Main Street near the trooper barracks / El ranchito area.  Great selection of wood chips , bbq sauce and spices.  You can sample the spices and sauces 

[mowin]

I like a simple rub on my briskets. Salt, pepper, onion and garlic powder.  

[DirtTime]

Pork spare ribs and baked beans.

 

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[Just Lucky]

On 4/23/2018 at 6:07 PM, dbHunterNY said:

Nothing tonight but last night I did a smoked venison roast.

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What temp and how long, if you don't mind me asking

[Paula]

Smoked trout and pineapple last night. Didn’t care for trout in smoker

[DirtTime]

3 hours ago, Paula said:

Smoked trout and pineapple last night. Didn’t care for trout in smoker

Maybe you didn't like it because you smoked it in your sink. 

[Paula]

That could be it.... lol

[dbHunterNY]

On 5/11/2018 at 4:29 PM, Just Lucky said:

What temp and how long, if you don't mind me asking

temp was just about 225 degrees on the smoker. did flair up briefly after the wood chunks in the tray dried out and lit. i just turned the propane way down. how long was at least a couple hours but that's going to depend on the size of the roast, starting temp of meat, and how off the thermometer is on the smoker.  i used manual temp probe for the meat that works well. pull it from smoker, put probe into side through much of the meat. read little over 140 then right away went on a cool plate and got sliced. if you let it set on the plate and wait to slice it, it'll continue cooking and you might end up well done. same with any venison bring it to temp and how done you want. then cool it down or let the heat get out. it's lean and fast cooking. otherwise you bring it up to a lower temp like 130 and let it set.  i like the first method better.

...didn't do any 3-2-1 cover method or anything. just left uncovered the whole time but basted with garlic butter just before it went in. end tips were pretty smoky i guess. i thought it was fine but too much for my wife.

Edited May 14, 2018 by dbHunterNY

[Bionic]

Dad had sausage in the smoker tonight, can't wait to make a meal with potatoes, onions, and string beans!  Stupid me, did not take a pic

[mowin]

10 minutes ago, Bionic said:

Dad had sausage in the smoker tonight, can't wait to make a meal with potatoes, onions, and string beans!  Stupid me, did not take a pic

U know the rules..  no pics.. never happened. 

[Fletch]

Just put a venison roast in a brine to make a pastrami.

It’s be in there for 12 days or so.


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[mowin]

OMG.   I love vastrami.   Make 20+ # a yr.  It's SOO good.  What was your recipe?

[Fletch]

The brine is
spring water
Sea salt
Pink powder
Brown sugar
Picking spices

Then the rub will be ground pepper mix and a little granulated garlic.

Then smoke


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[mowin]

25 minutes ago, Fletch said:

The brine is
spring water
Sea salt
Pink powder
Brown sugar
Picking spices

Then the rub will be ground pepper mix and a little granulated garlic.

Then smoke


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Pretty much same as I do mine.  I do simmer the picking spice in a cup of water to release the oils. Let it cool then put that into the brine.  

Looking forward to the slicing pics. 

[Fletch]

Yea I simmered it all for 30 minutes then cooled it.


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[DirtTime]

I have 2 racks of St. Louis style ribs thawing in the fridge and a can of Bush's beans going in the smoker tomorrow. May toss a few taters in as well.

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[mowin]

Fired up "Elizabeth Ann" ( named to honor Mom). 

From left to right... 

4 Rib eyes.. 

2 Chuck steaks... For poor man's burnt ends.

16# Angus brisket

And one chicken.

Going on later will be a rack of SL cut ribs, and mac-n-cheese. 

Edited May 28, 2018 by mowin

[turkeyfeathers]

Wild turkey bites , dry rubbed , dab of onion chive cream cheese and bacon , cashews sautéed in dry rub n butter.


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