What's on the smoker today?

Tiredofthebickering · Mar 29, 2020

zpooch said:
Whitetail neck for the smoker to make burnt ends
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After a few hours, added brown sugar and some sauce, back in the smoke
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I would love to try this! Isn't it too lean for burnt ends?

zpooch · Mar 29, 2020

I mean it isn't brisket but the neck has a lot of connective tissue

Basically this

spriest · Mar 29, 2020

Cured bacon for a week and smoked it today.

Sask hunter · Mar 29, 2020

25 pounds of elk smokies. This is the first half. Just about ready to come off the smoker

Sask hunter · Mar 29, 2020

First half done. Don’t need an ice bath when it’s 20F outside. Cooling on the deck now

Id-Dave · Apr 3, 2020

Goose pastrami today on the smoker.

Gerald Martin · Apr 3, 2020

Turkey, brined and injected.

dcopas78 · Apr 11, 2020

Deer shoulder going in the smoker right now. Brined for past 24 hours. Now the long wait.

WildWill · Apr 11, 2020

Trying a new recipe on a the Jake my wife shot Wednesday. Using Leinenkugels summer shandy rub and wood blend to smoke.

dcopas78 · Apr 11, 2020

Turned out good, time to eat and have some nice sandwiches this week for lunch!

runningmt · Apr 11, 2020

Smoke will be next weekend, started curing a pronghorn sirloin and a whitetail deer sirloin this week, give them a 10 day cure, and a 4 hour smoke for some pastrami.

AlaskaHunter · Apr 11, 2020

Moose Roast:

TwistedSage · Apr 20, 2020

Found this gem from my 2018 muley in my house freezer over the weekend. I had thought it all made it into the chest freezer long ago and that deer had been gone for the last 6 months. Through on the sausage for good measure, if nothing else I'll use leftovers for dirty rice.

Mule deer roast. Rotated all sides in right in front of the firebox to get somewhat of a sear then moved it as far away from the heat as possible, stuck a probe in and shut the lid til it hit 138. About 1.5 hrs.