Smoking Sunday or Sunday Smoking

[AkleyFan]

Man that's some fantastic looking grub. I'm gonna set this thread to IGNORE or my stomach is gonna jump out and beat me to death for feading it PBJ's!

 

[C.O. Shooter]

So good!

I smoke boosted them for an hour, 225 until done at 145. Ended up cooking mine hotter and finished at 165. Super tender pulled apart flakey.

* I brush with olive oil before seasoning.

 

[C.O. Shooter]

Couple shrimp!

Meal prepping for the week!

 

[LVJ76]

A couple of days ago my wife surprised me with a Gas/Charcoal smoker, so we gave it a try today.

Baby back ribs rubbed a mix of:
Brown Sugar, Santa Cruz red chile, garlic, onion, celery salt, black pepper, paprika, oregano and thyme. I let the rub sit for about 3 hours before putting them in the smoker. Used mesquite and pecan wood chips this time.

The taste is amazing, did not need any barbecue sauce, however, they weren't falling of the bone. They needed a little more heat, so now I know for next time.

 

[Old Rooster]

I gotta try that!

 

[M1A1ABRAMS]

A couple of days ago my wife surprised me with a Gas/Charcoal smoker, so we gave it a try today.

Baby back ribs rubbed a mix of:
Brown Sugar, Santa Cruz red chile, garlic, onion, celery salt, black pepper, paprika, oregano and thyme. I let the rub sit for about 3 hours before putting them in the smoker. Used mesquite and pecan wood chips this time.

The taste is amazing, did not need any barbecue sauce, however, they weren't falling of the bone. They needed a little more heat, so now I know for next time.

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I do gotta ask. Do you taste the meat at all after all the rubs, etc ?

 

[59FLH]

Ribs falling off the bone is overrated and over cooked IMO temp in the mid 190's F is just right I like to pull the meat off like you do for chicken. Remember it's the other white meat.

The pullback on the bones looks about right to me.

 

[LVJ76]

Ribs falling off the bone is overrated and over cooked IMO temp in the mid 190's F is just right I like to pull the meat off like you do for chicken. Remember it's the other white meat.

The pullback on the bones looks about right to me.

When the meat falls of the bones it's just a little more tender, at least for me. I've done lots of ribs in the oven with this recipe, and they always taste great.

The smoke flavor kicks it up a few notches though. Thinking of smoking some bacon wrapped dove and quail breast's for Thanksgiving.

 

[FireFlyFishing]

30 lbs of venison summer sausage!

 

[C.O. Shooter]

Making a few butts for a work function tomorrow. I injected them each with about 10 oz of cherry coke.

On Smokeboost right now for an hour, then 225 until midnight, then bump them to 250 for the overnight shift. Supposed to be cold tonight, so I think I should bump it up due to heat loss. Wrapping at 6 then into the cooler.

 

[birddog 68]

I'm thinking about smoking a venison roast from a doe I shot last week. I tried one a few years ago and wasn't impressed with my effort but I don't remember what I did.
I would appreciate any tips
Brine ? Seasoning ? Type of wood ?
Thanks for any assistance

 

[C.O. Shooter]

I have never tried venison. Not a huge fan. Just picked up son's doe tonight. I got the back straps whole and I am going to smoke them.

I'd treat it like beef. I recall hearing something about soaking in milk/buttermilk. Have to do some research.

Should You Soak Venison in Milk?

About a decade ago I received some backstrap to try cooking venison for the first time. This gracious gift came with precise instructions: soak the steaks in buttermilk before grilling. I’m sure most venison enthusiasts have heard this advice before. I find that people fall in one of two...

www.themeateater.com

 

[LVJ76]

I've heard/read about wrapping venison loin in bacon, because it's lean and it keeps it moist