What's on the smoker today?

[Dave N]

Putting half a brisket in tomorrow. Too big for the whole thing just for 3 of us.

 

[CowboyLeroy]

Home grown tri tip and a biggarse skirt steak. Sometimes some of our cuts lose their vaccum seal, and we cant sell them.

A pretty good problem to have.

 

[Treeshark]

Please post a pick of that skirt steak when done, interested to see how that turns out!

 

[CowboyLeroy]

Please post a pick of that skirt steak when done, interested to see how that turns out!

Before and after my wife corrupted it

 

[Potsie]

Before and after my wife corrupted it

Yes yes yes!



NOOOOOOOOOOO!!!!

 

[Nick87]

View attachment 223429View attachment 223430View attachment 223431
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.

Good lookin jerky.

 

[Brandon270]

Good lookin jerky.

I'm happy with it, I used to just make it in the dehydrator but the smoker is much better.

 

[Dave N]

Fire lit about half an hour ago. Brisket sitting there at 235ish. Let the goodness begin!

 

[WildWill]

Fire lit about half an hour ago. Brisket sitting there at 235ish. Let the goodness begin!

Worst part of a brisket is having to wake up at 3Aam to start it.

 

[Treeshark]

Before and after my wife corrupted it

Most excellent, nice work!

 

[Sask hunter]

Going to smoke a whole chicken and at the end will sear off some elk flat iron steaks

 

[Dave N]

12.5 hours and I hit 206. Wrapped it and stuck in the cooler to rest and stay hot. Could have used a little more rub but it was pretty good if I say so myself!

 

[mtmuley]

Looks awesome Dave. How much did it weigh? I don't need to cook a large one either. mtmuley

 

[Dave N]

Looks awesome Dave. How much did it weigh? I don't need to cook a large one either. mtmuley

Not sure. It started out around 19 pounds and I lopped off maybe 5 or 6 before trimming. Got a 21 pounder in the freezer for next time! They were on sale for $2.99 a pound.

 

[Dave N]

Crappy picture, too! Looks purple. I used the food setting on my new phone. May have to look into that a bit more.

 

[Dave N]

Ring baloney and spicy andouille sausage.

 

[Potsie]

Had a little 5 lb brisket in the bottom of the freezer from a FFA steer. Got it prepped up and on this morning, can’t take too long… I’ll keep it low at 195 until I wrap it.

 

[Dave N]

And they're done!

 

[GoGriz]

Smoking ribs and a front shoulder off the boar (pig) I shot on Tuesday. So far so good!

 

[TwistedSage]

Going for pulled beef tacos later. Smoked a chuck roast for about 3hrs, laid on top or onions and garlic, covered in Chipotle/Adobe sauce and beef broth to braise for a bit.