What's on the smoker today?

[Nick87]

Only problem I see with that is the miller lite!

Anything but coors light, I think @mtmuley calls it cowgirl koolaid.

 

[mtmuley]

Anything but coors light, I think @mtmuley calls it cowgirl koolaid.

Yep. mtmuley

 

[BackofBeyond]

Yep. mtmuley

How’s the beef ribs turn out?

 

[Khunter]

Smoked Bighorn Sheep haunch roast today. and ribs. turned out great.

 

[JoltnJoe]

bighorn sheep haunch roast and ribs.
View attachment 222668

Wow, that is beautiful!

 

[WildWill]

Having a get together today to celebrate the kids graduation today and figured I'd do a brisket. Did my usual injection and rub but trying something a little new today. I'm using a mop sauce every hour or so. Have done this once before and it turned out well but the mop sauce I used was as black as crude oil and made the brisket darker than I like. Plan on putting it in a foil pan with some aus jus and mop sauce in the bottom at 170 and wrapping.

 

[mtmuley]

How’s the beef ribs turn out?

Sorry, missed this. They were great. I went sauceless. I actually prefer beef ribs over pork. If I can fill a cow tag close to the truck or on my property, I'm gonna smoke some elk ribs. mtmuley

 

[S-3 Ranch]

we are still red flagged, zero grills or bbq pits till further notice
danged drought and heat wave

 

[TOGIE]

top 3 favorite uses for the pellet grill. smoked salsa.



blend what needs blending, with my personal secret spice list.



add the rest of the ingredients, plus a few other secrets. leave to meld for about 24 hours.



perfect level of heat for me, i think i overdid it for tomorrow's dinner guests though. who cares more for me if so.

 

[BackofBeyond]

Sorry, missed this. They were great. I went sauceless. I actually prefer beef ribs over pork. If I can fill a cow tag close to the truck or on my property, I'm gonna smoke some elk ribs. mtmuley

Smoke a 2 lb back strap roast. Take it to ~120 degrees then sear it in a cast iron pan. It’s delicious. Also how I do tri-tip.

 

[Nick87]

Smoke a 2 lb back strap roast. Take it to ~120 degrees then sear it in a cast iron pan. It’s delicious. Also how I do tri-tip.

Reverse sear is definitely my preferred method for most things these days.

 

[shannerdrake]

Finally got to give my new Louisiana Grills pellet grill/smoker a workout. Also used Lumberjack 100% hickory pellets for the first time. Definitely more smoke flavor than Traeger or Pit Boss pellets.

Pork butt, baby backs, pulled beef (chuck), and smoked honey chipotle wild turkey breast.

 

[Sask hunter]

About to throw a brisket on. My first attempt at it ever. Hopefully turns out good and not dog food lol

 

[trb]

Let the games....BEGIN! Whole antelope rear quarter went on my piece of shit smoker at 7 am, bloody mary shortly afterwards.



For those of you naysayers thinking to yourselves, "thats way too much bacon", please keep in mind theres a very real possibility i brown/black out before this day is over, and that bacon is my buffer against overcooking negligence.

 

[S-3 Ranch]

View attachment 223295
Let the games....BEGIN! Whole antelope rear quarter went on my piece of shit smoker at 7 am, bloody mary shortly afterwards.

View attachment 223296

For those of you naysayers thinking to yourselves, "thats way too much bacon", please keep in mind theres a very real possibility i brown/black out before this day is over, and that bacon is my buffer against overcooking negligence.

Low & slow , fat & greasy, off direct heat , you can never have to much bacon on wild game bbq

 

[Brandon270]

Got a good size batch of jerky done on the smoker this weekend. Cut is 3.5lbs of beef eye of round, marinated overnight and smoked at 165-175 for about 5 hours with a mix of charcoal for heat and pecan for flavor. 1/2 of it will stay in the fridge for snacking the other 1/2 with be frozen for deer season in August.

 

[shannerdrake]

View attachment 223295
Let the games....BEGIN! Whole antelope rear quarter went on my piece of shit smoker at 7 am, bloody mary shortly afterwards.

View attachment 223296

For those of you naysayers thinking to yourselves, "thats way too much bacon", please keep in mind theres a very real possibility i brown/black out before this day is over, and that bacon is my buffer against overcooking negligence.

How did it go?

 

[trb]

How did it go?

A little drier than I wouldve hoped but still pretty damn good. Smoked it for about 7 hrs then transferred it to a dutch oven with poblano peppers, garlic, onion, and a beer for 3ish hours.





In retrospect I shouldve either just eaten it straight off the smoker, or added about 3x beers into the dutch so that it was almost covered in liquid. Ive never messed with injecting liquid mid-smoke but Im interested in trying that too.

It was sliced thin and served on a sandwich of my wife's sourdough, spicy pickles and mustard with swiss melted on top.

 

[SwaggyD]

A little drier than I wouldve hoped but still pretty damn good. Smoked it for about 7 hrs then transferred it to a dutch oven with poblano peppers, garlic, onion, and a beer for 3ish hours.

View attachment 223507
View attachment 223508
View attachment 223509

In retrospect I shouldve either just eaten it straight off the smoker, or added about 3x beers into the dutch so that it was almost covered in liquid. Ive never messed with injecting liquid mid-smoke but Im interested in trying that too.

It was sliced thin and served on a sandwich of my wife's sourdough, spicy pickles and mustard with swiss melted on top.

Damn. Looks delish.

 

[chuckchili]

Yesterday it was burnt ends day on a new Pit Boss 850 I recently got. Poor Man’s Burnt Ends (cubed chick roast) with Meat Church Holy Cow seasoning and Salmon with lemon pepper, hot honey and green onions. Turned out pretty good.