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Author Topic: New vertical smokerů..2023 smoking post.  (Read 2889 times)

Offline jrebel

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Re: New vertical smokerů..2023 smoking post.
« Reply #30 on: March 28, 2023, 09:05:43 AM »
Finished product.

Make my mouth water, how long did you smoke that for?

My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!

Started at 1000hrs and took it off at 1800hrs, so 8 hours

Cut the fat cap and season generously to get the seasoning in all the cuts.  Place fat cap up on the grates at 225 degrees for approx. 5 hours or until the internal temp is 160-170 degrees.  I opened the smoker twice to baste with home made mixture of (root beer, honey, seasonings).  When you hit the above temps...take off the smoker and wrap in tinfoil tightly (no voids).  Right before closing the tinfoil, I add about half cut of the seasoning mixture to the meat / foil).  Place back in the smoker and take it 200 degrees.  Remove from smoker and let rest for 10-15 minutes before eating. 

I ended up cubing some and adding to a hot cast iron pan to make burnt ends.  I really liked the burnt ends.... :drool: :drool:

Offline pickardjw

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Re: New vertical smokerů..2023 smoking post.
« Reply #31 on: March 28, 2023, 11:13:53 AM »
Smoked some venison last night myself. 1/3 of a muley backstrap, aged 8 days between the tree it hung in and the cooler. Montreal steak seasoning, wrapped in thinner cut bacon, trussed and smoked at 225 until 120 internal. Then seared on the cast iron.

I'm a believer in the aging. Best venison I've ever had.

Offline jrebel

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Re: New vertical smokerů..2023 smoking post.
« Reply #32 on: March 28, 2023, 11:20:43 AM »
Smoked some venison last night myself. 1/3 of a muley backstrap, aged 8 days between the tree it hung in and the cooler. Montreal steak seasoning, wrapped in thinner cut bacon, trussed and smoked at 225 until 120 internal. Then seared on the cast iron.

I'm a believer in the aging. Best venison I've ever had.

That looks great!! 

My favorite is bear backstrap wrapped in bacon, then finished with a fruit preserve (apricot, plum or blueberry).  Obviously we take it to 160-165 degrees because it is bear, but it turns out sooooo goooood!! 


Online Alchase

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Re: New vertical smokerů..2023 smoking post.
« Reply #33 on: March 28, 2023, 11:51:06 AM »
Finished product.

Make my mouth water, how long did you smoke that for?

My grandpa use to take his already smoked pork belly and drop the pieces in a deep fryer. OMG it was so good!

Started at 1000hrs and took it off at 1800hrs, so 8 hours

Cut the fat cap and season generously to get the seasoning in all the cuts.  Place fat cap up on the grates at 225 degrees for approx. 5 hours or until the internal temp is 160-170 degrees.  I opened the smoker twice to baste with home made mixture of (root beer, honey, seasonings).  When you hit the above temps...take off the smoker and wrap in tinfoil tightly (no voids).  Right before closing the tinfoil, I add about half cut of the seasoning mixture to the meat / foil).  Place back in the smoker and take it 200 degrees.  Remove from smoker and let rest for 10-15 minutes before eating. 

I ended up cubing some and adding to a hot cast iron pan to make burnt ends.  I really liked the burnt ends.... :drool: :drool:

Burnt ends would be incredible  :tup:
Only 2 defining forces sacrificed themselves for you:
The American Soldier and Jesus Christ. One died for your freedom, the other for your soul.

My rock,
He trains my hands for war and my fingers for battle.
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Offline Pathfinder101

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Re: New vertical smokerů..2023 smoking post.
« Reply #34 on: March 28, 2023, 12:35:44 PM »
Following this thread for obvious reasons... :chuckle:
Before you criticize someone, you should walk a mile in their shoes.  That way, when you criticize them, you're a mile away and you have their shoes.

 


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