Yeti GOBOX Collection

What's on the smoker today?

8" sections of Elk backstrap and deer backstrap. Seasoned with several spices, coated with olive oil, ziplock bag overnight, sous vide 135° ,low heat on charcoal with applewood smoke for 5 minutes per side.
 
Here is how it turned out. Low and slow didn’t do it, had to crank it up to 350 to finish the gravy. Overall the brisket was fork tender and excellent. The gravy turned out sweeter than I prefer. The Traeger beef seasoning I used had too much sugar as a component. We normally just use flour, salt, and pepper then sear steaks to start it.

This ended up more of a hint of BBQ taste from the sugar.

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Mixed bag today. Intermittent rain, no sun, and lower than normal temperatures outside made it interesting to keep a steady temp.

-Smoked New York Roast, rotisserie to 133° and then rested 45 minutes
-Smoked stuffed jalepenos ( ground venison breakfast sausage, neufchatel cheese, chives, bacon, garlic)
-Lemon pepper asparagus
- jalepeno mozzarella Focaccia

The dessert really knocked it out of the park

Blackberry Peach Bourbon smoked cobbler. The tips of the crust barely blackened, but stayed light and crispy like a wafer. 12/10, Nailed it.
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