Smoker recipes...post em if you got em!

Nice. Had the tiger sauce before, tasty. I'll have to try the plowboys sometime. I usually go with Sweet Baby Rays, tough to beat. I ordered some new ground pepper to try.

Looking forward to having that here next week and try out some jerky and some other experiments. I'm a fan of heat so couldn't pass it up


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Started my all night smoke last night. Got it on the grate at 1030 after having a rub and brown sugar on it for a little over 24 hrs. Should get a good crust. This butt started off at 8.61lbs.


And I injected 4 oz of apple juice in the night before. Has been going 10 hrs so far at a smoker temp of 205. Internal was at 160. I now bumped up the smoker temp to 220. Will leave it like that until the meat hits an internal of 200.

 

Rub I used was crazy jays wild game rub that is a very nice rub to use just about on anything.

 

13.5 hrs in and currently have an IT of 172. smoker is right around 220. Should be a very good pull this evening.

 

Lookin good slugger!

 

Looks good here. I picked up some jerky roast and another to play with this week today. Think I'll marinade and do the roast mid week and the jerky the end of it. We'll see what days the weather cooperates


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Ended up pulling at 193 internal temp. Rested it for 45 mins then pulled it. Fell apart very nice. Turned out great.

 

You do any sauce or add anything after pulling or just straight up as is coming apart?

Got my roast on little while ago. Marinated and injected with more of that horseradish mustard and molasses, and rubbed with some new stuff I found at Sams club today and had to try.

Heard a lot about coffee rubs so couldn't pass up the chance to test it out right away.


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I had a bunch of sauces out to throw on top of sandwiches as ppl made them. Really looking forward to doing all the rib tips I plan on doing on Saturday. Will post up how I get em done.

 

Those should be sweet. I found a rib rack I had got a while back the other day and been thinking of doing some ribs one of these days. Did some tips last week but we were in a hurry so just grilled them fast. Looking forward to getting some in the smoker.
After I pull my pork apart I've been adding more of the applewood seasoning or brown sugar, some sweet baby rays sauce, and cider vinegar. Kinda just add bits of each til tastes how I want and let it sit on warm in the oven mixed up to soak up for two more hours. I love the sweet/acidic mix. Still working on it all to get it just right but think I'm close.


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Also those bear paws I have been using are awesome. I pulled that whole butt in just a matter of minutes. Great tool to anyone looking at them.

 

Agreed completely on the paws. I use mine a lot even for moving roasts and stuff around and tonight for holding my roast while cutting.




Came out tasty. Kept the smoker around 225-250. Few hours on there. IT was about 160 so I took it and wrapped in foil for half hour. Next time gotta put the rub on thicker and forgot I was gonna baste with more molasses but not complaining, came out as a great dinner.


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Bark looks pretty good from what I can tell on your roast. Have you ever taken a roast up to 175+? They pull apart like a butt! Nice job.

 

Need some input. When I do my rib tips this weekend going to be doing the 3-2-1 method. But before that should I marinade the tips in apple juice for 24 hrs before putting a rub on? I also have my tiger sauce for step 2 which will add a load of flavor.

 

Thank ya. It had a good bark, I just like to go a bit overboard with them sometimes. That coffee rub turned out real tasty, I'll always keep that on hand now.
I'll have to try the next one at 175. I almost always love my beef about as rare as I can cook it but always am up for trying it anyway that works for anyone too. When I do some when the wife isn't gonna have it I've done around 135.



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To be honest for my rib tips I always have went with extremely basic with a rub and/or sauce, maybe marinade a few hours in that and fired them up. They're something I'm gonna have to experiment some with too. I think the apple juice idea would be a good way to go. That tiger sauce will definitely add a lot of flavor too. I've went as basic as garlic salt as they were going on the grill and loved them so I'm probably too easily happy with them that I haven't challenged myself to really raise it tons, but that'll change too


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My last eye of round I pulled at 135 then wrapped for an hr. Turned out amazing.

 

It's probably pathetic how much I can drool just from the thought. I've still gotta get some better cuts like that sometimes too. I eye them up then grab the cheapest instead. That and I have to try some more of the competitive styles and flavors. I don't always get out of my routine comfort zone too much but finding lots of good stuff when I do


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Alright getting ready for another smoke tomorrow. Going to do around 10lbs of rib tips. I soaked them in apple juice for 24hrs. Then I gave them a rub of garlic powder and a couple different rubs to mix things up. Going to let them sit overnight and smoke them tomorrow. Going to be another good one here!

 

Pulled the tips at 2.5 hrs. Wrapped in double foil loaded with butter, brown sugar, honey, tiger sauce, and apple juice. Back on for another 2.5 hrs. Chips so far have been jack daniels, and apple. No more chips until the last step.