What's in your smoker tonight?

[Unit8R]

threw  a small bass in with pork shoulders yesterday. Bass was spectacular and pork pulled and in the freezer for company feeding

[wolc123]

Looks like a turkey.  What goes better with smoked turkey, Modelo Negra or DosEquis especial ?

[crappyice]

  On 7/2/2022 at 2:13 PM, wolc123 said:

Looks like a turkey.  What goes better with smoked turkey, Modelo Negra or DosEquis especial ?

Did you brine the hands or just a dry rub?




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[Otto]

Charcoal smoke on a pork roast, Happy 4th of July!
Update pics coming in 3 hours



My little helper.


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[Otto]

Ready to slice,

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[Otto]

Sliced, it tasted much better than the picture shows.

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[Unit8R]

This stunned me as it is the only thing I have seen that has gone down in price lately. Was $9.95 (Aldi) a pound last time I smoked salmon halves. Have them curing, will smoke tomorrow as SW wind will not drive neighbors nuts as well as having to give them a chunk! If you are USA only I hope to do a few lakers as well.

 

 

Edited July 10, 2022 by Unit8R
clean up screw up!

[Unit8R]

Salmon on top, lake trout on the bottom for 6 hour traeger signature blend (hickory, maple, cherry) and maple syrup basting

[Chef]

  On 7/11/2022 at 3:57 PM, Unit8R said:

Salmon on top, lake trout on the bottom for 6 hour traeger signature blend (hickory, maple, cherry) and maple syrup basting

Hot smoke ?


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[Unit8R]

  On 7/12/2022 at 3:12 AM, Chef said:

Hot smoke ?

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yeah, smoker temp at 154 and internal temp goal of 145. maybe a little sweet from brown sugar in the brine (along with kosher salt and cracked black pepper) and maple syrup basting.  I need to improve getting the pin bones out of the lakers.

[Robhuntandfish]

Homemade smoked sausage and smoked apple and cheddar sausage

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[crappyice]

  On 7/17/2022 at 7:26 PM, Robhuntandfish said:

Homemade smoked sausage and smoked apple and cheddar sausage

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What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics


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[Robhuntandfish]

  On 7/17/2022 at 8:20 PM, crappyice said:

What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics


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These are my favorite.

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[REDNECK4LIFE32]

Sirloin tip roast on my smoker today. Gonna do pulled beef tonight for dinner. Pics later it's in tin foil finishing.

[REDNECK4LIFE32]

Finished product. Should be delicious.

[Chef]

  On 7/17/2022 at 8:20 PM, crappyice said:

What kind of casing do you use? I think I need to get away from the pig intestine and try some of the edible synthetics


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I have a whole bag of mixed collagen casings you can try


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[2012_taco]

Picked up a 3lb brisket from Aldis pre seasoned with Texas BBQ, through in some venison summer sausage with jalapeños and cheese to fill up the smoker. 1st try with the Aldis brisket,  we'll see if it's worth it? 

[mowin]

  On 7/28/2022 at 2:22 PM, 2012_taco said:

Picked up a 3lb brisket from Aldis pre seasoned with Texas BBQ, through in some venison summer sausage with jalapeños and cheese to fill up the smoker. 1st try with the Aldis brisket,  we'll see if it's worth it? 

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Is that just the point?  

[2012_taco]

  On 7/28/2022 at 5:06 PM, mowin said:

Is that just the point?  

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Yes, small point.

[mowin]

  On 7/29/2022 at 3:30 PM, 2012_taco said:

Yes, small point.

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How did it come out? 

[2012_taco]

  On 7/29/2022 at 8:53 PM, mowin said:

How did it come out? 

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Ok, I sliced it up and put in fridge. I'll re heat some for sandwiches. 

[johnplav]

Getting there… Dry-rubbed for me and Mrs. Plav and plain for my spoiled kids.

[johnplav]

Cleared out a shelf in the camp freezer.  Smoked shanks came out great.  Can’t wait for lunch tomorrow. 

[2012_taco]

  On 8/3/2022 at 11:18 PM, johnplav said:

Cleared out a shelf in the camp freezer.  Smoked shanks came out great.  Can’t wait for lunch tomorrow. 

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I never thought about smoking the shank. Did you just dry rub and smoke? Marinate? Please tell us!

[johnplav]

  On 8/3/2022 at 11:23 PM, 2012_taco said:

I never thought about smoking the shank. Did you just dry rub and smoke? Marinate? Please tell us!

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It’s an evolving recipe.  This batch was dry-rubbed and smoked for 2 hours.  Then steamed in the oven for a few hours.  The hardest part was pulling the meat… but it’s tender and tastes great.   Like slightly dry pulled pork.