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.

 

[hunter49]

Not a huge fan of pork loin, but the wife picked it up thinking it was a different cut. turned out good.

 

[Dave N]

Decided to pull it off and be done trying. After 11 hours it was at 184. It had some give to it when I poked it in the paper and I'll let it rest covered and take a look later. Don't know what's going on. Hard to believe my probe is acting up. Won't be doing it again no matter what happens. I can make Reubens a lot easier!

 

[Nick87]

Decided to pull it off and be done trying. After 11 hours it was at 184. It had some give to it when I poked it in the paper and I'll let it rest covered and take a look later. Don't know what's going on. Hard to believe my probe is acting up. Won't be doing it again no matter what happens. I can make Reubens a lot easier!

What's your probe say room temp is?

 

[Dave N]

What's your probe say room temp is?

Good test. I'll try it. Thanks. Too tired to have thought about it!

 

[shannerdrake]

Good test. I'll try it. Thanks. Too tired to have thought about it!

Also try ice water. One part ice and one part water that has sat for a couple minutes and stirred right before you test the probe. Obviously should be right around 32-33

 

[Dave N]

Room temp matches the thermostat. Not the problem. I could have done a pork butt in the time I spent with this stupid corned beef roast! Another half hour or so and I'll slice it open.

 

[Dave N]

Well I'll have to admit that it's edible. Not fantastic, but I'll eat it. Pretty pepper forward but that's trying a thin slice on its own. Should balance out in a sandwich. Still has moisture but there are some spots that are a little dry. Again, sliced thin in a sandwich with mustard and cheese and it may not be noticeable. No idea why it refused to let the temperature climb. Not a problem since I won't be doing it again!