What's on the smoker today?

[WildWill]

Had the in laws over for my FIL birthday today. Made some dove poppers from our hunt earlier in the year for the occasion.

 

[Lmartin5]

Had the in laws over for my FIL birthday today. Made some dove poppers from our hunt earlier in the year for the occasion.View attachment 418124View attachment 418125View attachment 418126View attachment 418127

Looks great!

 

[Dave N]

Trying my first pastrami.

 

[jbseamus83]

Trying my first pastrami.

View attachment 418652

Awesome. Take some pics once it's done. I've only tried to do one pastrami before. I over salted it and didn't love the flavor. Let us know your process if it comes out good!

 

[Dave N]

Awesome. Take some pics once it's done. I've only tried to do one pastrami before. I over salted it and didn't love the flavor. Let us know your process if it comes out good!

No salt in the rub and I soaked it in water to draw some out overnight. Hopefully it turns out good!

 

[noharleyyet]

Crock'd venison chili...Jr's doubling up today & freezing a mess for later this fall/winter...

https://flic.kr/p/2sEtp6o

 

[Dave N]

No salt in the rub and I soaked it in water to draw some out overnight. Hopefully it turns out good!

Not liking it already. Almost 6 hours at 250ish and it's only up to 158. I wrapped it a couple hours ago and hope it isn't going to be dry.

 

[Nick87]

Not liking it already. Almost 6 hours at 250ish and it's only up to 158. I wrapped it a couple hours ago and hope it isn't going to be dry.

It'll be alright

 

[Exhausted]

Not liking it already. Almost 6 hours at 250ish and it's only up to 158. I wrapped it a couple hours ago and hope it isn't going to be dry.

What temp do you need to hit?

 

[Dave N]

What temp do you need to hit?

About 200. 162 now after 7 hours for a chunk of meat that was around 3 pounds.

 

[Gulf of America]

About 200. 162 now after 7 hours for a chunk of meat that was around 3 pounds.

When I’ve done venison pastrami, I’ve smoked to 145 and then steamed in the oven to final temp. The crust breaks down some but it’s kept the meat pretty moist.