What's on the smoker today?

[Islander]

Pork tenderloin last night. Pull at 145F.

Grape vine wood is the best I've tried for pork. Incredible.

 

[Addicting]

This turned out great. I used a smooth acid this time so it has less tang. It has a very similar taste to a Black Forest ham.

 

[noharleyyet]

Can you imagine...

 

[Dave N]

Can you imagine...
View attachment 392139

I'm in!

 

[WildWill]

Tri tip smoked for a couple hours then reverse seared on the Blackstone.

 

[cne-elk]

Man I wish i would have taken a picture because it turned out awesome. I took the heart from my elk this year, butterflied it out, trimmed tendon and valve pieces out of it. I then cubed up apple, some stuffing, rosemary, onion, thyme, sage and stuffed the inside of the heart with it. Tied it back together with butchers twine and put on smoker, 165 high smoke for 1.5 hr, increased to 220 for another .5 then wrapped in aluminum foil and put in oven for another 40 mins. It turnedout amazing the apple still had a little crunch and the heart was just barely cooked so nice and moist. Give it a try