Nick87
Well-known member
How'd it go?
What's on the smoker today?
- Thread starter wytex
- Start date
WildWill
Well-known member
I suspect I was robbed. Two cut loose, one tipped up with empty hooks, other 3 where left alone but no fish. Probably came through saw the ones hit cleared them out and ran. Sometimes that's the way it goes.
Bigjay73
Well-known member
Anyone ever try this?
Brisket Bites
Brisket Bites
Bigjay73
Well-known member
Just used this method on a packer. Wasn't even a prime, found a choice at Sam's that looked better then anything else they had. May be the best, juiciest brisket I've ever made. Mine went right around 22 hrs, never smoked one more than 15 or so before
WildWill
Well-known member
I've done a lot of brisket anymore low and slow is by far and away my favorite. I also skip the prime or wagu mostly almost feel they're to fatty for a great brisket (makes amazing steaks). My favorite is a CAB brisket. Interestingly most of the guy's winning brisket competitions are cooking hot and fast (250-300) in foil pans with liquid.
WildWill
Well-known member
Doing some wings and venison sausage for a late lunch while clearing some limbs from the yard and mowing. Fortunately I had a little help.
Big Slick
Well-known member
Pickle spears, add one packet of dry ranch dressing. Leave in fridge for a couple days.
Wrap pickles with bacon and put on the pellet stove until bacon is done.
Dip in ranch dressing, enjoy!!
Cheers!
Wrap pickles with bacon and put on the pellet stove until bacon is done.
Dip in ranch dressing, enjoy!!
Cheers!
INMT
Active member
- Joined
- Nov 27, 2023
- Messages
- 105
Not very often you get to have a bighorn ram on the grill. Good buddy drew a western MT ram tag 2023. My elk on the left, ram on the right. Sweet potato and vinegar cucumber salad as sides.
Time to scrub that thing!
2rocky
Well-known member
- Joined
- Jul 23, 2010
- Messages
- 4,975
Upgraded my Bradley smoker with a new Tempco Element and an Auber PID. IYKYK
Did a pork loin first then tonight smoked a couple Tri-Tips. Normally folks grill them, but I smoked them at 230 for 3 hours. Wrapped them in foil and let them rest for an hour. Vacuum sealed one and froze it. Cranked up the gas grill and reverse seared the other one to serve for dinner. Served with loaded potato salad and spinach salad with vinaigrette, dried cranberries, and blue cheese.
Did a pork loin first then tonight smoked a couple Tri-Tips. Normally folks grill them, but I smoked them at 230 for 3 hours. Wrapped them in foil and let them rest for an hour. Vacuum sealed one and froze it. Cranked up the gas grill and reverse seared the other one to serve for dinner. Served with loaded potato salad and spinach salad with vinaigrette, dried cranberries, and blue cheese.
WildWill
Well-known member
Just finished a slab of st. Louis spareribs for a early dinner before my boys ball game.
Big Slick
Well-known member
I prefer the St. Louis cut but I found these on a big sale. Those look really good!
Gellar
Well-known member
Meat loaf and mashed potatoes on the smoke!
Steelsearchin
Well-known member
@Addicting inspired me yesterday to put some smoke to our wild turkey thighs. Pulled last year's birds out of the freezer and added them to the mix. Rubbed with chili lime and bbq seasoning made for good smells while getting the lawn cut. Should add a little extra to Hank Shaw's already awesome carnitas recipe when its all said and done.
Nick87
Well-known member
You know what's on the smoker...nothing piece of shit pitboss. Should just get a stick burner. Electronic bullshit.
Last edited:
That thing isn't very old!
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