Seriously one of our favorite meals right now. My wife, toddler, baby, and I ate all of it except the breasts. We turned those into the best chicken salad sandwiches that I’ve ever had tonight. We do this exact same meal-leftover scheme at least monthly.
What's on the smoker today?
- Thread starter wytex
- Start date
I don't think I am going to peel the neck for grind anymore. mtmuley
I haven’t for years now. A lot faster to just cut it off in the field and the extra weight is negligible. And as you can see from the bones in the background, there’s not a scrap of meat left on em.
And IMO you get some of the best meat for pulled elk sandwiches, tacos, meat sauce, etc.
Give it a go next season, you won’t go back.
2rocky
Well-known member
I pressure cooked mine but I like the idea of “smoke and braise.”
2rocky
Well-known member
Mule Deer ribs. Also did a flatiron steak from shoulder. Well worth the effort.
Wild game ribs are one of my favorites. I take them out whole whenever possible.
Lmartin5
Active member
- Joined
- Dec 23, 2025
- Messages
- 122
That'll eat!!!
okie archer
Well-known member
- Joined
- Feb 3, 2015
- Messages
- 814
I made smoked goose pastrami from a Meat Eater recipe.
Dry Brine for 3 days then smoke. Sliced in my meat slicer. Ready for rueban sandwiches.
Very impressed with how it turned out
Also did a 3 day wet brine with wild turkey then smoked. Got about 6 pounds of deli sliced meat.
Dry Brine for 3 days then smoke. Sliced in my meat slicer. Ready for rueban sandwiches.
Very impressed with how it turned out
Also did a 3 day wet brine with wild turkey then smoked. Got about 6 pounds of deli sliced meat.
