Food Smokers and Smoking Tips/Tricks/Techniques

4-1.5-1

That butter baste is no joke. Really good ribs.

 

Details on the butter baste?

 

Well after being “gone” for like 30 days. Here’s some pictures of my first try at pulled pork. I had a lot of people say it was really good. First time using mustard on meat as a binder.

This is what we had for Easter. As well as some home made Mac and cheese.

 

Looks good! Welcome back!

 

thank you. Glad to be back

 

I cut up a stick of butter and put it in foil with some On Point and laid the ribs meat side down in it for an hour and a half.

 

Here goes nothing. Trying to use meats we have in the freezer, and found a 3.5lb chuck roast in there last night. We had pot roast not that long ago, so I’m trying to get this one to fall apart/pulled for sandwiches.

Left on the counter for a few hours last night, then salted top and bottom, and fridged it over night. Pulled it out this morning, and it was still partially frozen in the middle, oh well. Seasoned it with pepper and unicorn (pitfaced OnPoint rub), and left it rest on the counter until the smoker was ready. Put half a chimney in the smoker, and lit a half, and dumped it in over apple and hickory. It smoked for around 4 hours, didn’t even check temps, just let it roll.

Sliced a red pepper or two, and one medium Sweet onion. Finely chopped some of the onion, and added 1/2 stalk of celery finely sliced. Put that in a crock with some beef broth, and added some garlic, pepper, unicorn, a splash of chili powder, and a little Italian seasoning.

Cut the chuck into thirds to fit easier in the crock, and got it going on high. Hoping to eat around 5 or so, but won’t until it pulls apart.

 

Damn good start there! That sounds awesome. Saving this one.

 

I’ll let you know how it turns out.

 

Double sized pork belly burnt ends are underway here. Sun's out. Low 80s and a nice breeze. Got some sweet tea on the porch.

 

Did you do venison salami or summer sausage? Can I get the recipe?

 

Yup. Venison salami. @bvbull200 and @Bigdaddy4760 got to test run some with an On Point kicker.




The recipe we use is High Mountain Summer Sausage Kit. We add some extra spices in but the main portion is that kit. We also add high temp cheese. Ratio was 10:1:1 venisonork:beef. Normally 30 pound batch so 25/2.5/2.5 lbs.

This last batch I did 95% venison to 5 percent fatty pork. I liked the switch.

 

What's the doggo's name?

 

That turd is Ruby

 

Haha I was gonna guess Porkchop!

 

That stuff is so good we loved it

 

Thank you. Trying to get some venison from a friend and I want to make some. How long was the smoke on it and such or did you just follow the package?

 

We should all get together and grind and build a bunch we always run out I donate a few does.

 

Ruby is a good name for a dog...

 

Cheers to Ruby! Wife had the name picked out before the dog even showed up