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
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- Dec 23, 2025
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That'll eat!!!
okie archer
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- 822
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.
WildWill
Well-known member
Nick87
Well-known member
Yes.
Gellar
Well-known member
I had country style pork rib gifted to me. What’s the go to method and your recipe? I’m thinking season the meat, smoke until 165ish, wrap while I drink a few beers, slather in bbq sauce, put it back on the smoker for a a few more beers while it crisps up.
Looking at different online recipes it looks like pineapple/habenero is a common combination of sweet and spice for c.s. Ribs.
Looking at different online recipes it looks like pineapple/habenero is a common combination of sweet and spice for c.s. Ribs.
Nick87
Well-known member
I do what you described pretty much
I did a couple pork butts yesterday. I have no real interest in getting a smoker so my wife and kids got me one of those pellet tubes for Christmas. It worked pretty good. I might get another to get a bit more smoke on it.
I’ve had better, but for someone who already has too many hobbies to even consider getting into smoking meats, I was pretty impressed with my results.
I’ve had better, but for someone who already has too many hobbies to even consider getting into smoking meats, I was pretty impressed with my results.
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Nick87
Well-known member
I've tried using the smoke tube twice. Caught fire on me.
This one worked well. It kept smoking for about 3 hours. I refilled it once so got 6 hours of smoke. By then I had the meat wrapped in foil and didn’t bother anymore.
undercover
Well-known member
I smoked more white tail and about 3 lbs of moose burger into summer sausages a few days after Christmas with jalapeño and high temp cheddar. First time I vacuumed sealed em and froze for a later date. Today was this first out of the freezer and thawed for the golf course. Surprisingly good, but quite moist, more moist than eating them fresh within a day or two of the original cook.
