What's on the smoker today?

[BackofBeyond]

I guess I'm off to get a spray bottle and some apple juice. Every hour? 1/2hr?
I just put 4 racks in, doing the 3-1-1 method..

I do 1/2 apple cider vinegar, 1/2 coca-cola, and once an hour until I wrap them, then give them a good spritz before wrapping.

 

[WildWill]

Do you still spritz if the smoker has a water pan? And have you noticed any difference between spritzing /no spritzing?

Yes and definitelynotice a difference. Cider is good too tons of different stuff to use fun to play with. I do it every hour.

Few more people showed up then expected gonna add a tri tip.

 

[JLDemo]

Picked up some freshly roasted poblano peppers and veggies from the farmers market to make some queso.

Saute onion and bell peppers. Cube and add andouille sausage to same pan.

Lay down a layer of ranch style beans, Rotel and add the chopped poblano peppers.

Alternate pepper Jack and provolone cheese on top of the first layer.

Add cream cheese cubes and light dusting of taco seasoning.

Add sauteed veggies, thin dusting of taco seasoning.

Add sauteed sausage.

Final layer is cut Velveeta.

Smoke at a low temp until all is melted.

 

[Gellar]

Started smoking an elk neck roast at 10 am at 225. Wrapped it at noon and added garlic, onion, rottelle, pablano peppers and beef broth. Started having bloody Mary’s and then beers and forgot about it until now!

 

[Dave N]

Smoked a small deer roast today to slice for sandwiches tomorrow.

 

[Nick87]

Gonna do some brisket burnt ends and dove breasts tomorrow for labor day. I love how @WildWill casually just says mes couple more people let's throw on a tri-tip too lol.

 

[Derek44]

Started smoking an elk neck roast at 10 am at 225. Wrapped it at noon and added garlic, onion, rottelle, pablano peppers and beef broth. Started having bloody Mary’s and then beers and forgot about it until now!
View attachment 290668

As long as it’s covered and the moisture is there, forgetting about it sometimes seems to be the best method.

 

[Kaitum]

Sheep jerky.

 

[WildWill]

Gonna do some brisket burnt ends and dove breasts tomorrow for labor day. I love how @WildWill casually just says mes couple more people let's throw on a tri-tip too lol.

I've been told my hosting skills are on point. You gotta come find out one day.

 

[Nick87]

I've been told my hosting skills are on point. You gotta come find out one day.

It's on my bucket list!

 

[Kaitum]

Sheep and pork snack sticks. Fermented for 24 hrs to lower the pH and finished on the smoker. Tangy, spicy, and smokey. Only complaint is I just made 5 pounds.

 

[Dave N]

Smoked a small deer roast today to slice for sandwiches tomorrow.

Smoked, chilled and sliced. Ready for sandwiches

 

[Tiredofthebickering]

Sheep and pork snack sticks. Fermented for 24 hrs to lower the pH and finished on the smoker. Tangy, spicy, and smokey. Only complaint is I just made 5 pounds.

View attachment 290738

Someone throw me a venison snack stick recipe that's reliable. Even better if I can use the already ground 90/10 (brisket fat cut) I have laying around.

 

[Nick87]

Smoked, chilled and sliced. Ready for sandwiches

View attachment 290762

Oh man, I gotta try that this year!

 

[Nick87]

Gonna do some brisket burnt ends and dove breasts tomorrow for labor day. I love how @WildWill casually just says mes couple more people let's throw on a tri-tip too lol.

Sometimes pics do no justice.

 

[WildWill]

View attachment 290768

Sometimes pics do no justice.

Nice! I kept a 150 dove hearts from our shoot the other day. Plan on marinating and making Mongolian dove heart skewers.

 

[Nick87]

Nice! I kept a 150 dove hearts from our shoot the other day. Plan on marinating and making Mongolian dove heart skewers.

I was thinking about it the whole time and didn't save them. Kicking myself.

 

[Dave N]

Oh man, I gotta try that this year!

Doesn't take long. This one I seasoned pretty heavily with Montreal steak. Smoked until 135 and threw it in the fridge to chill and firm up. Ran it through the slicer and nuked enough for a sandwich about 20 seconds. Put it on a bun, top with sliced cheese and nuke for another 20 seconds to get the cheese partly melted. Provolone is best but I tried Swiss as well as Pepperjack tonight. Swiss is good!

 

[Nick87]

Doesn't take long. This one I seasoned pretty heavily with Montreal steak. Smoked until 135 and threw it in the fridge to chill and firm up. Ran it through the slicer and nuked enough for a sandwich about 20 seconds. Put it on a bun, top with sliced cheese and nuke for another 20 seconds to get the cheese partly melted. Provolone is best but I tried Swiss as well as Pepperjack tonight. Swiss is good!

Any particular roast?

 

[woods89]

Smoked, chilled and sliced. Ready for sandwiches

View attachment 290762

I'm gonna try this one as well!