What's on the smoker today?

[Treeshark]

God bless Texas! Hard Eight preparing for tomorrowView attachment 389739

Just landed in Dallas an hour ago.

Tell them to save me some for Saturday, I will be there for lunch. My favorite bbq!

 

[Bigjay73]

It's so damn good

 

[Bigjay73]

1-1/2 lbs of leftover flat ready for some brisket Mac and cheese

 

[WildWill]

Ribs tonight.

 

[Northwoods]

Whole elk loin for today’s lunch.

View attachment 390052

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Do you mind pontificating on that? Would it work with venison backstrap? The only things I’ve smoked to date are fish and chicken.

 

[CPAjeff]

Do you mind pontificating on that? Would it work with venison backstrap? The only things I’ve smoked to date are fish and chicken.

Yes, venison backstrap would work too. Lots of different recipes out there for a marinade or dry rub. It’s pretty hard to mess up whole loin or backstrap on the smoker.

 

[Nick87]

Yes, venison backstrap would work too. Lots of different recipes out there for a marinade or dry rub. It’s pretty hard to mess up whole loin or backstrap on the smoker.

I use a mix of brown sugar, cayenne, onion and garlic powder. Kinda sweet/hot. Excellent on a whole smoked backstrap.

 

[Treeshark]

It's so damn good

I hit it hard for lunch today. Then I hit it slightly less hard again for dinner. Yes, I went to the same restaurant twice within 4 hours.

I’m on a plane right now and can tell I’m emitting a smoke smell. From my clothes and body.

Don’t need to have bbq again for a while, that was just too much.

 

[Wildabeest]

I hit it hard for lunch today. Then I hit it slightly less hard again for dinner. Yes, I went to the same restaurant twice within 4 hours.

I’m on a plane right now and can tell I’m emitting a smoke smell. From my clothes and body.

Don’t need to have bbq again for a while, that was just too much.

On a road trip once, my son and I hit Pappy’s is St. Louis for lunch and then Q37 in KC for dinner. I know the feeling.

 

[Treeshark]

On a road trip once, my son and I hit Pappy’s is St. Louis for lunch and then Q37 in KC for dinner. I know the feeling.

Yes. Unpleasant but I don’t really regret it.

The 4lbs of meat and several beers are pairing nicely with the turbulence on the airplane. I hope this lady sitting next to me has a weak sense of smell.

 

[Steelsearchin]

Excalibur pepper/garlic, KBS/Newly Weds Hillbilly, and a mix of both at just under full strength. Three for three.

 

[Indianajoe]

brisket over the top beer chilli.

 

[WildWill]

The last brisket of the "smoking season".

 

[Wildabeest]

The last brisket of the "smoking season".View attachment 391887

Isn't it always smoking season?

 

[WildWill]

Isn't it always smoking season?

You're right it is always season! Just enjoy checking my smoker in the middle of the night a lot less when it's freezing out. Then I have to put clothes on and it's a whole thing .

 

[Addicting]

25lbs of sweet maple bacon venison snack stick seasoned 2.4” tubes. We really liked this as a snack stick and decided it would make a great cracker, meat, and cheese tray. Now for a long 12h smoke.

 

[Addicting]

Now the patience to let them sit for a few days to dry.

 

[ashersdad]

Jalapeno elk poppers on the smoker. One of our favorites.

 

[Gellar]

Do you mind pontificating on that? Would it work with venison backstrap? The only things I’ve smoked to date are fish and chicken.

I do it all the time. I smoke around 180 until the loin hits 120, then hard sear on the blackstone.

 

[Northwoods]

I do it all the time. I smoke around 180 until the loin hits 120, then hard sear on the blackstone.

I’ll give it a try with half of my backstrap from yesterday’s buck. Northern MN bucks aren’t always the best table fair. It is fun to hunt big woods with low deer densities.