ALPPLA
New member
No pictures, but smoked Venison backstrap steaks for an hour today and then moved it the frying pan for a quick finish in butter and pepper! Perfect every time.
What's on the smoker today?
- Thread starter wytex
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COHunter67
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- May 10, 2023
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- 78
Espresso Chipotle Elk Tritip
Gellar
Well-known member
Sweet baby Jesus that looks delicous
Gellar
Well-known member
I have a beef tri tip and an elk tri tip ready for the smoke this week! Do you do anything different with the elk tri tip?
shannerdrake
Well-known member
I’d do a simple salt and sugar brine. I started wet brining all game meat before the smoker and have been much happier. Slows the cook down a bit and is cheap insurance to keep it moist.
Simple brine recipe that is easy to remember - quart, quarter, quarter.
Quart of water, 1/4c salt, 1/4c sugar.
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WildWill
Well-known member
Did a tri tip from one of my steers tonight.
Nick87
Well-known member
Sweet jesus.
Steelsearchin
Well-known member
If you don't mind me asking, what temps did you wrap and finish at?? That looks like perfection.
WildWill
Well-known member
125 then straight into butcher paper wrapped for 15 minutes. Resting in paper does a lot for the end product IMO. I always smoke my tri tips around 2 hours at 180 degrees then straight onto a 500 degree grill a few minutes on each side.
2rocky
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- Jul 23, 2010
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Any comment on Technique?
www.instagram.com
Chris Galazzo’s BBQ on Instagram: "Snake method is great for both beginners and seasoned smokers. Be sure to use both the bottom and top vents to control your heat. You may use wood chunks in replacement of the smoking chips • • • • • #weber #webergr
104K likes, 896 comments - Chris Galazzo’s BBQ (@barbeque.chris) on Instagram: "Snake method is great for both beginners and seasoned smokers. Be sure to use both the bottom and..."
www.instagram.com
Nick87
Well-known member
Finally got the wife to use the pellet smoker.
Smoking a few pork butts for my daughters 1st bday party. This pic is from the 10th hour on the smoker, finally hit the stall. Low n slow, around 200*, apple juice spritz every hour. Finishing wrapped up in a foil pan at 250* sitting in a little apple juice. Mustard binder with Kinders “The Blend” seasoning rub. 
Addicting
Well-known member
I finally found a good whole packers brisket. I trimmed it up into two separate chunks. I always end up with some chunks left that normally go with the excess fat for grind trimmings at the end of season.
This brisket was abnormally large and the trimmings had quite a bit of useful meat. But not enough to keep it whole.
So I decided to cube, season, and smoke them for use in Swiss steak for tomorrow. They had 3 hours on the smoker. This will cook covered overnight ant 180 and turn into a tomato gravy.
Tomorrow I will have to update you on the final results.
This brisket was abnormally large and the trimmings had quite a bit of useful meat. But not enough to keep it whole.
So I decided to cube, season, and smoke them for use in Swiss steak for tomorrow. They had 3 hours on the smoker. This will cook covered overnight ant 180 and turn into a tomato gravy.
Tomorrow I will have to update you on the final results.
noharleyyet
Well-known member
Pork ribs dry...3-2-1
millerkiller77
Well-known member
No liquid added in the foil?
noharleyyet
Well-known member
3-2-1 Dry...
Nice dry seasoned crust. tender, moist, with just the right pull.
...light spritz of apple juice & apple cider vinegar, 1 tsp raw sugar during the 3 hours open...same when foiled (2 hours)...1 hour open
Nice dry seasoned crust. tender, moist, with just the right pull.
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CowboyLeroy
Well-known member
Looks perfect
CowboyLeroy
Well-known member
We'll see how he looks in the morning light
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