What's on the smoker today?

[Tiredofthebickering]

No pictures because I'm a loser, but just finished a 10lb batch of deer/pork summer sausage and about 2lbs (raw) of deer jerky. A couple days ago I did a small roast as pastrami, probably about a pound or so. I do a meat platter for Christmas every year so I'm getting ready lol.

 

[KipCarson]

Anyone here ever BBQ’d a beaver? I had heard they were edible but have never met a single person who saves and cooks them. I trapped 4 over the last few days that were clogging my water control structures and decided I needed to try it. I saved the back legs off one of the young ones and threw them on the pit this afternoon while I was at work over an oak and pecan fire. Now I’m wondering how the heck has this not become popular?! Freakin delicious! I recommend 10/10 and will be cooking this again.

 

[BRoth82]

Smoked a pork shoulder yesterday, and now a whole pheasant today, then this afternoon some venison jerky.

I raise a few pheasants so I have access to some whole birds that aren't shot up.

Plucked this one and brined it for 12 hours with a mild salt brine, then smoking it at 225 till thigh temp hits 165. Basting it with reduced maple syrup from my grove as well, basting after the first hour then every 30 mins after that. Last picture is an hour and a half into the cook.
View attachment 203157
View attachment 203156

I totally forgot to add the finished product pictures. The pheasant was awesome so was the jerky.

 

[Gellar]

Made me a custom jerky smoking rack for the pellet grill yesterday, holds 9-stainless racks I bought off Amazon. I ran a test batch and got 5lbs on 4 racks, pretty sure I could fit 15lbs.

View attachment 203902View attachment 203901View attachment 203900Much better use of my pellets!

To say I’m jealous of that tray would be an understatement.

 

[Tiredofthebickering]

To say I’m jealous of that tray would be an understatement.

Me too. I just did jerky for the first time and can definitely see the use for this

 

[WestKyHunt]

 

[WestKyHunt]

View attachment 205566View attachment 205567

 

[Brittany Chukarman]

a batch of elk pastrami for a good neighbor

 

[BRoth82]

Made a spatchcock chicken for supper tonight then making a pork tenderloin for lunch tomorrow.

I put 4 pads of butter under the skin, to try that out but it didn't add much moisture.

 

[WestKyHunt]

Tried @brockel whole shoulder recipe. Came out great! Going to try it again in the future but with a worcestershire spin

 

[noharleyyet]

Nothing can replace our big ol nasty firebox loaded with oak smoker...the racks to the left are dusted and chunked with brown sugar...the chunks dissipating when the doors close. Tried an overnight apple juice soak on a 2 racks of regular and 2 of baby back. Seasoned with John Henry Honey Rub, Pepper, and a bit of Lowry's Seasoned Salt. Dipped & wrapped with a mix of Stubbs, beer, and natural honey for 1 1/2 hrs. Cut, sealed in foil pans, and sweated at 250* to finish. 9 racks total, 4 reg, 5 baby back. Christmas Eve pig out.

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

Baby..

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

 

[mtmuley]

Nothing can replace our big ol nasty firebox loaded with oak smoker...the racks to the left are dusted and chunked with brown sugar...the chunks dissipating when the doors close. Tried an overnight apple juice soak on a 2 racks of regular and 2 of baby back. Seasoned with John Henry Honey Rub, Pepper, and a bit of Lowry's Seasoned Salt. Cut, Dipped & wrapped with a mix of Stubbs, beer, and natural honey. Cut, sealed in foil pans, and sweated at 250* to finish. 9 racks total, 4 reg, 5 baby back. Christmas Eve pig out.

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

Baby..

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

One of these days I am coming to Texas. A Cowboys game, then ask Harley to cook me dinner. mtmuley

 

[noharleyyet]

One of these days I am coming to Texas. A Cowboys game, then ask Harley to cook me dinner. mtmuley

You're on...damn I hope they win.

 

[cahunter805]

Nothing can replace our big ol nasty firebox loaded with oak smoker...the racks to the left are dusted and chunked with brown sugar...the chunks dissipating when the doors close. Tried an overnight apple juice soak on a 2 racks of regular and 2 of baby back. Seasoned with John Henry Honey Rub, Pepper, and a bit of Lowry's Seasoned Salt. Dipped & wrapped with a mix of Stubbs, beer, and natural honey for 1 1/2 hrs. Cut, sealed in foil pans, and sweated at 250* to finish. 9 racks total, 4 reg, 5 baby back. Christmas Eve pig out.

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

Baby..

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

Looks awesome!!! Stubbs is good. I prefer sweet baby ray’s.

 

[noharleyyet]

Looks awesome!!! Stubbs is good. I prefer sweet baby ray’s.

They're both sufficient for white vinegar/honey/butter/brown sugar doctoring. Makes a helluva TX Hill Country sweet & sour pig sauce for the table.

 

[cahunter805]

They're both sufficient for white vinegar/honey/butter/brown sugar doctoring. Makes a helluva TX Hill Country sweet & sour pig sauce for the table.

+1 on doctoring them. I use all of the above also. Even Worcestershire or some
Mustard at times.

 

[JohnCushman]

Damn you Ken!!! Just when I think my ribs are good, I lose out to a newb

 

[Dave N]

Yeah, those are some mighty fine looking ribs! Just finished dinner and my mouth is watering! Sheesh...

 

[Tiredofthebickering]

They're both sufficient for white vinegar/honey/butter/brown sugar doctoring. Makes a helluva TX Hill Country sweet & sour pig sauce for the table.

I'm a big fan of original Sweet Baby Ray's cut with apple cider vinegar as a mop sauce.

 

[Nick87]

You guys are killing me! Sweet baby rays!!?? Ketchup with brown sugar