What's on the smoker today?

[Dave N]

That looks incredible. What’s the lowdown?

Coated it with my rub and smoked with Hickory at about 250. Spritzed with ACV every half hour and pulled it off at 130F. Wrapped and rested for almost an hour and then sliced for sandwiches.

 

[INMT]

Coated it with my rub and smoked with Hickory at about 250. Spritzed with ACV every half hour and pulled it off at 130F. Wrapped and rested for almost an hour and then sliced for sandwiches.

I can smell and taste it through my screen. One of the better looking things I’ve seen in a while.

Nicely done.

 

[Archelk]

Cooked an oryx “brisket” and a regular brisket yesterday. Oryx had flavor but real dry. Done a hamburger fundraiser for our church today.

 

[Wildabeest]

Did a pork shoulder overnight. Third one in a month for various parties. Then I eat leftovers all week. But I never tire of it.

 

[Lmartin5]

Venison sirloin roast.
View attachment 408433

This looks dang good!

 

[noharleyyet]

Baby backs 1.5 hrs in @225...about an hour til wrap

https://flic.kr/p/2seFTJ4

 

[Dave N]

Just got done doing some splitting. Found some beef ribs and will decide if they are for tomorrow or Monday. Rain for the Coca-Cola 600 in Charlotte will help me decide.

 

[Dave N]

I did manage to see a deer running across the field while I was outside. 2 miles from any timber.

 

[WildWill]

I'm a low and slow guy but had to do this one hot and fast. Took the kids to a trampoline park last night and got home late. After getting the baby and kids settled I just forgot to put on the pork shoulder before bed. Eyes shot open at 6am and it was the first thing I thought about as were having a bunch of people over for a pool party. Got it on the smoker by 6:30am at 275. Smoked for 2 hours then moved into a foil pan with pineapple juice and teriyaki sauce then covered with foil. Smoked another 7 hours hit 203 degrees and pulled. Pretty good but I'll stick to low and slow.