What's on the smoker today?

[Tiredofthebickering]

Cold rainy day calls for a long slow cook.

Chuck roast smoked at 180 degrees for 2 hours.


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Placed in a Dutch oven and covered with onions, carrots, and potatoes. Poured some beef broth in to cover the roast. Covered and put it back on the smoker for an additional 3.5 hours at 300 degrees.
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Man, I almost bought some chuck roasts at Sam's yesterday. But I just didn't want to pay the $6+/lb.

Where's the finished Pic??

 

[Gellar]

Man, I almost bought some chuck roasts at Sam's yesterday. But I just didn't want to pay the $6+/lb.

Where's the finished Pic??

Still cooking.

I was a little shocked when I saw my wife brought home almost $20 of roast.

 

[Gellar]

Man, I almost bought some chuck roasts at Sam's yesterday. But I just didn't want to pay the $6+/lb.

Where's the finished Pic??

Almost 3 hours in the Dutch oven. I stirred it around and tried a potato. I think it’s going to be good.

 

[TriStar Hunt]

9 hr on the smoker at 225 using Hickory. The pork spent the night before in a homemade hot rub and the beef in a homemade coffee rub.
Great reviews all around!

 

[Gellar]

9 hr on the smoker at 225 using Hickory. The pork spent the night before in a homemade hot rub and the beef in a homemade coffee rub.
Great reviews all around!
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Beautiful!

 

[noharleyyet]

9 hr on the smoker at 225 using Hickory. The pork spent the night before in a homemade hot rub and the beef in a homemade coffee rub.
Great reviews all around!
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Nice bark...

 

[CB1]

Got a pellet grill last week so decided to test it out with some bacon wrapped venison backstrap. Made a spicy honey glaze to go with. Probably the best one I have made so far.

 

[noharleyyet]

Got a pellet grill last week so decided to test it out with some bacon wrapped venison backstrap. Made a spicy honey glaze to go with. Probably the best one I have made so far. View attachment 199162View attachment 199163

What internal temp did you pull it off? Looks perfect.

 

[CB1]

What internal temp did you pull it off? Looks perfect.

Thanks! I started glazing at 122 and pulled at 134 at the warmest part.

 

[LuckyTom]

Can you share your spicy honey glaze recipe?

 

[CB1]

@LuckyTom I was just winging it honestly. I wish I would have documented it. But.. it was a soy sauce base with honey to help sweeten and thicken it up, a bit of ketchup and rice vinegar (could have done more ketchup) and some famous Dave’s devils spit seasoning (red pepper flakes, cayenne pepper, chili pepper and some other seasonings) to taste. I mixed it together and then simmered until it thickened up. I may add some brown sugar next time to take a bit of the heat out.

Hope this is helpful.

 

[LuckyTom]

@LuckyTom I was just winging it honestly. I wish I would have documented it. But.. it was a soy sauce base with honey to help sweeten and thicken it up, a bit of ketchup and rice vinegar (could have done more ketchup) and some famous Dave’s devils spit seasoning (red pepper flakes, cayenne pepper, chili pepper and some other seasonings) to taste. I mixed it together and then simmered until it thickened up. I may add some brown sugar next time to take a bit of the heat out.

Hope this is helpful.

Thanks!

 

[Gellar]

Doing the 3,2.5,1 ribs today. I’ve found 2.5 hours in tinfoil is perfect for me. Still holds together, but I don’t have to work to hard to chew them.


I used hot honey, brown sugar and apple cider in the tinfoil. My wife brought this home. I questioned why because I just harvested 2.5 gallons of honey from our bees. But now I’ll be researching how to infuse pepper into honey.

 

[PaulRevere]

Got a pellet grill last week so decided to test it out with some bacon wrapped venison backstrap. Made a spicy honey glaze to go with. Probably the best one I have made so far. View attachment 199162View attachment 199163

Wowza, that looks tasty!

 

[Four22]

12 am this morning vs 9 am this morning

 

[MarvB]

Mixed grill surf and turf last night after a light smoke; veges, elk skewers, salmon fillets on cedar planks! Wasn’t too bad a fare


And a little sippin tequila for dessert!

 

[BRoth82]

Smoked a pork shoulder yesterday, and now a whole pheasant today, then this afternoon some venison jerky.

I raise a few pheasants so I have access to some whole birds that aren't shot up.

Plucked this one and brined it for 12 hours with a mild salt brine, then smoking it at 225 till thigh temp hits 165. Basting it with reduced maple syrup from my grove as well, basting after the first hour then every 30 mins after that. Last picture is an hour and a half into the cook.

 

[Matt Dworak]

Made me a custom jerky smoking rack for the pellet grill yesterday, holds 9-stainless racks I bought off Amazon. I ran a test batch and got 5lbs on 4 racks, pretty sure I could fit 15lbs.

Much better use of my pellets!

 

[WestKyHunt]

Made me a custom jerky smoking rack for the pellet grill yesterday, holds 9-stainless racks I bought off Amazon. I ran a test batch and got 5lbs on 4 racks, pretty sure I could fit 15lbs.

View attachment 203902View attachment 203901View attachment 203900Much better use of my pellets!

What are the particulars on making jerky on a pellet smoker?
I have a pellet grill/smoker that I tried it on before and had to finish the jerky in a dehydrator, as the smoker just wanted to cook the meat.

 

[Matt Dworak]

I ran mine for about 4-hours at 185 deg. and it was about perfect. It was whole muscle jerky cut about 3/8” thick and pounded a bit with the meat tenderizer. Came out pretty kick ass. Hopefully now that I can run big batches I’ll get my jerky game dialed in but it was dang good, doubt I’d chance much.