What's on the smoker today?

[Bigjay73]

Chimichurri is the way.

First time I tried chimichurri was at Fogo de Chao. I used the bathroom 5 times before dinner was over, and Im a spicy food freak!

 

[Gr8bawana]

A half pork shoulder from Costco at 180° ready to be wrapped until 205°.

 

[Sheltowee]

First time I tried chimichurri was at Fogo de Chao. I used the bathroom 5 times before dinner was over, and Im a spicy food freak!

The Brazilian chimichurri is a little spicier than the Argentine. I usually do parsley, mint, a Serrano or two, olive oil, red wine vinegar and a tablespoon of honey.

 

[INMT]

Couple of low and slow pork chops, sweet potatoes and eventually corn on the cob.

 

[El Jason]

Elk burgers and homemade sourdough buns. Straight off the Reqtec

 

[INMT]

should’ve just waited. Smoke and reverse sear.

 

[Sixmile]

Tried something new today…saw Tri-tip at the grocery store yesterday….never see that around these parts much.. so figured I would give her a go

View attachment 412218View attachment 412219View attachment 412220View attachment 412221Seared it hot at 650 over pecan/oak/mesquite coals…kicked it over to indirect at 450 until it hit 125 the. Let her rest.
Pickled up some peppers, onions, carrots, garlic, n cauliflower….chopped it up for a topping..along with guacamole.
Never had tri-tip before…damn tasty!!

Santa maria tri tip is my favorite. Eat it usually once a month. Looks good.

 

[Lmartin5]

View attachment 412757

Elk burgers and homemade sourdough buns. Straight off the Reqtec

Those look great!

 

[CPAjeff]

Stuffed Peppers and Bacon-Burger-Bombs (both with elk meat).

 

[WildWill]

Making a brisket for our back to school pool party today. Put it on last night around 9pm and just wrapped in paper.

 

[WildWill]

I'm always my own worst critic. Everyone seem to like it fine but I thought it was mediocre at best.

 

[Bigjay73]

Helluva bark!

 

[Exhausted]

I'm always my own worst critic. Everyone seem to like it fine but I thought it was mediocre at best.View attachment 413621View attachment 413622

Did you trim it down or buy it like that? I leave a heavy fat cap on the flat and it always seems to help it retain moisture and tenderness.

 

[WildWill]

Did you trim it down or buy it like that? I leave a heavy fat cap on the flat and it always seems to help it retain moisture and tenderness.

No trimming on this one and it didn't have much of a fat cap. Was trying for more of what I call a Texas brisket (no injection, low n slow, paper wrap) just came out a bit to dry and not enough flavor.