What's on the smoker today?

[220yotekiller]

And they're done!

View attachment 224041

Oh that looks good!

 

[WildWill]

Saturday salmon
Sunday Tri tip

 

[WildWill]

View attachment 224188 Saturday salmon
View attachment 224189View attachment 224190Sunday Tri tip

Pork butt on Monday

 

[Khunter]

21 pound prime packer brisket. 16.25 hours on the Traeger. Then 7 hours in a small yeti cooler with towels. Don't usually rest it in a cooler that long but the cook went a lot faster than I expected and served it at 7 pm. Used a smoke tube for added smoke as the traeger seems to need the help. Cooked to 203 degrees flat and 197 Point internal temperature

Forgot to take a pick of slices but it was terrific and Juicy

 

[TwistedSage]

21 pound prime packer brisket. 16.25 hours on the Traeger. Then 7 hours in a small yeti cooler with towels. Don't usually rest it in a cooler that long but the cook went a lot faster than I expected and served it at 7 pm. Used a smoke tube for added smoke as the traeger seems to need the help. Cooked to 203 degrees flat and 197 Point internal temperature

Forgot to take a pick of slices but it was terrific and JuicyView attachment 225050

Looks delicious, I feel like a longer rest is pretty key on ensuring as tender a brisket as possible. Was it still plenty hot after 7 hrs in the yeti?

 

[Khunter]

Looks delicious, I feel like a longer rest is pretty key on ensuring as tender a brisket as possible. Was it still plenty hot after 7 hrs in the yeti?

It was. I checked and it was 160 in the point.

 

[hank4elk]

Chunk o elk meat with stuffed passilla chiles later.
Started the smoker with thunderheads forming and decided to challenge the Monsoon gods.
Virga falling now. Bring it on!

 

[hank4elk]

Bacon on applewood today to temp the monsoon goddess.

 

[chuckchili]

My butcher’s sad excuse for a “brisket” on a 1/4 cow I bought early this year. It was just under 4 pounds. Although it was labeled a brisket seems like it was just a flat... or half of a flat I guess. Tasted good, was juicy but not quite as tender as I would have liked. The benefit was it cooked in like 4 hours at 225. (Rendered some the fat trimmings for tallow to pour on before I wrapped it.)

 

[GoGriz]

Bacon on applewood today to temp the monsoon goddess.

Any photos for us?

 

[hank4elk]

Any photos for us?

I'll take one of the finished bacon.
I also missed tonights tri-tip.....I'm stuffed and Rio barked for mores.
Damn good BLT last night.

 

[WildWill]

Did a half tenderloin from one of my Brangus steers. Smoked with oak at 170 degrees for a hour then cranked it to 225 for another hour. Then I reverse seared it and let it rest before cutting.

 

[Tiredofthebickering]

Picked up a prime brisket at Sam's today. . .it's been too long. Probably get it smoking on Thursday night for a Friday lunch.

Just trying to figure out whether I go with the 18" WSM or the easy peasy pellet smoker. I haven't used the WSM in well over a year.

 

[Dave N]

Did an experiment with a bottom round roast over the weekend. Injected with beef broth, coated with Montreal Steak seasoning and Hickory smoked at 225 until it hit 135. Tasted good but couldn't slice it across the grain with out cutting it into chunks. The parts that I did weren't bad but I won't do it again. Never took any pics, sorry.

 

[Dave N]

Reverse seared Tomahawks and shrimp.

 

[huntandfly]

Just finishing them off, another 20 minutes

Mustard/Worcestershire sauce base, apple juice spray and some Stubbs bbq sauce for the last hour

 

[Tiredofthebickering]

Picked up a prime brisket at Sam's today. . .it's been too long. Probably get it smoking on Thursday night for a Friday lunch.

Just trying to figure out whether I go with the 18" WSM or the easy peasy pellet smoker. I haven't used the WSM in well over a year.

Did the first 9 hours on the WSM then finished up on the pellet smoker.

 

[noharleyyet]

Don't know why but these were the best ribs I've done on the Pit Boss...went low and slow and wrapped earlier than usual.

https://flic.kr/p/2nsWMkR

 

[BackofBeyond]

Don't know why but these were the best ribs I've done on the Pit Boss...went low and slow and wrapped earlier than usual.

https://flic.kr/p/2nsWMkR

Spare ribs? When did you wrap?

 

[noharleyyet]

Spare ribs? When did you wrap?

About 45 minutes @200*....then let em go an hour wrapped @200 and another hour at the Smoke setting. Perfectly tender, juicy, no char. Sea Salt & Season Salt & Coarse Black Pepper. Sauce on the side.