What's on the smoker today?

[WildWill]

Trimming and seasoning for the smoker now.

 

[WildWill]

Finished product.

 

[millerkiller77]

Finished product.View attachment 280448View attachment 280449

Tri tip is really under rated. I buy them by the dozen when they go on sale. Cubed for stew meat, ground for burgers, grilled, smoked, always good. I like to heavy smoke them, refrigerate overnight and then thin slice for Philly cheese steaks the following day.

 

[mtmuley]

Tri tip is really under rated. I buy them by the dozen when they go on sale. Cubed for stew meat, ground for burgers, grilled, smoked, always good. I like to heavy smoke them, refrigerate overnight and then thin slice for Philly cheese steaks the following day.

I had never heard of the cut in Montana. Spent some time in Santa Maria California and it was a staple. mtmuley

 

[MtnElk]

Tri tip is really under rated. I buy them by the dozen when they go on sale. Cubed for stew meat, ground for burgers, grilled, smoked, always good. I like to heavy smoke them, refrigerate overnight and then thin slice for Philly cheese steaks the following day.

Cooking one right now. It's my favorite cut to smoke

 

[WildWill]

I had never heard of the cut in Montana. Spent some time in Santa Maria California and it was a staple. mtmuley

I don't tip my hat to California often but they got the tri-tip thing down.

 

[Sask hunter]

Brisket I did up today. Flat was a touch tough but point was real nice. Make a bunch of freezer room doing up a brisket lol

 

[mrcowboy]

Couple small brown trout from the mora. Quick trip out to cast some flies with a friend. Could have been many more hanging from alder limb.

 

[choc dogs]

Turned out well. Leftovers for tacos and lunches this week.

 

[WildWill]

View attachment 280469
Turned out well. Leftovers for tacos and lunches this week.

Not exactly the season but I like to cube leftover brisket and make chili with it.

 

[chuckchili]

Did St. Louis cut ribs (big one) and wild boar (little ones). The wild boar wasn’t very good- probably won’t do that again. Also, chocolate pecan cobbler (recipe from Meat Church). Pretty damn good with ice cream.

 

[cahunter805]

I had never heard of the cut in Montana. Spent some time in Santa Maria California and it was a staple. mtmuley

What were you doing in SM? It’s certainly a staple here and a favorite of mine.

 

[WildWill]

Making bacon from my last 5lb slab of belly. Going to need to kill a pig soon.
Let it cure about a week then smoke.

 

[mtmuley]

What were you doing in SM? It’s certainly a staple here and a favorite of mine.

Moved there after high school. Worked on a flower farm then as a concrete finisher. Really liked it and had a ton of fun. Partied on the beaches and all that. But, like my Grandmother said, you can't take the Montana out of the boy. So came home. mtmuley

 

[jeremys4]

20 pounds of bacon and an 8 pound ham

 

[Ben Lamb]

Beef back ribs for dinner.

 

[WildWill]

Having family and friends over for a pool party tomorrow and decidedto do pulled pork. I Injected the butt then rubbed it and let the rub set for a couple hours. Will be putting it on here soon at 200 degrees.

 

[millerkiller77]

Two chickens rotisserie smoked. One spicy, one garlic herb. I like to season the cavity and leave it wrapped in the fridge a few days before cooking. Before they go on the smoker I'll stuff them with various aromatic seasonings. Oranges, pineapple, elephant garlic, rosemary, etc, etc

 

[WildWill]

12 hours later. Got up every 1 1/2 hours and sprayed with apple juice no wrap this time.

 

[Keep on]

View attachment 281279
12 hours later. Got up every 1 1/2 hours and sprayed with apple juice no wrap this time.

That's some dedication. Looks great