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Smoker Recipes Please!

Letemgrowitllshow said:
I've been making a lot of ribs this year. They are good, but the electric smokers leaves something to be desired. I'd like to get a drum smoker for more authentic BBQ flavor.
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I tried 3-2-1 ribs on the GMG and they were perfect. I have been toying with an Apple jalapeno BBQ sauce that is really good on pretty much everything.

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sureshotscott said:
My observations during the great meat-hording of 2020 showed that this cut was often left after the hoi polloi bought up all the standard meat products. YMMV.
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Yeah I noticed a lot of corned beef left too, which I love. I still don't know why people panic like they do. I'm sure there are people who have 2 years of tp left and thinking of buying more yet.

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I just got a Pitt boss Austin XL grill for my birthday. I did the burn off and also seasoned it. Going to cook some deer dogs and burgers on it to day . What temp do you guys recommend.
 
Apex7 said:
I just got a Pitt boss Austin XL grill for my birthday. I did the burn off and also seasoned it. Going to cook some deer dogs and burgers on it to day . What temp do you guys recommend.
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I been eyeing this very 1

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Apex7 said:
Can't beat the price and a 5 year warranty.
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Thats what caught my eye. Reviews look good too. Them eggs akorns and the weber kettle appeal to me but I don't think they suit me for what I want

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I have a pit barrel cooker for 6 years and love it!
I also have a Weber kettle. Actually a couple! And 2 ugly drum smokers that I built. All get used and all have their own role In my cooks. But my go to is the pit barrel! Thing pumps out great BBQ all day! Ribs, pulled pork, chicken , pizza, ..... whatever. Best $309 I’ve ever spent


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Cabelas venison pastrami recipe.
Go brine a turkey and smoke the whole thing.
check you tube “bbq with franklin” that will get you into he lingo and basic techniques. Getting a bark and then cooking in liquid seems counter intuitive but With practice is really good.
 
Blinginpse said:
Thats what caught my eye. Reviews look good too. Them eggs akorns and the weber kettle appeal to me but I don't think they suit me for what I want

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I am very happy with it so far just cooked some burgers and deer dogs on it . Very tasty. Tomorrow I will smoke some pork chops.
 
Hawaiian style glaze...

Shoyu (soy sauce)
Brown sugar
Sesame oil and seeds
Garlic
Ginger
Chili pepper
Rosemary
Sage

Soak meat for a day in sauce then smoke.... keep meat cold till time to smoke.... For venison and sheep the key is to quick char the meat to seal in the moisture and then low smoke till internal temp of 175-180F. Remove once temp is reached and wrap in foil with half stick of butter and let rest for 15mins.

This is some Axis backstrap and tenderloins i smoked low using that recipe...
 

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