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Author Topic: Al, Brian and fellow smokers...  (Read 215 times)

Offline BigRonHuntAlot

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Al, Brian and fellow smokers...
« on: January 30, 2008, 06:03:00 PM »
I just got my new Bradley smoker and was hoping you could give me a sure fire recipe for the first smoking session????   :confused:    :bigsmyl:
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Online Horney Toad

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Re: Al, Brian and fellow smokers...
« Reply #1 on: January 30, 2008, 11:48:00 PM »
Get a prime rib roast. That is just like a bunch of rib steaks that haven't been cut into steaks. Wrap with bacon. Smoke all day until done. mighty good eating. You might rub the roast with a good rub before wrapping with bacon.

Offline BigRonHuntAlot

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Re: Al, Brian and fellow smokers...
« Reply #2 on: January 31, 2008, 09:20:00 AM »
:thumbsup:   Thanks Toad, Anyone ever smoked a vension backstrap? I have one thawed and marinated that I am planning on trying out today.
>>>-TGMM Family Of The Bow-->

The Moon Gave Us The Bow, The Sun Gave Us The Arrow

Walk Softly and Carry a Big Stick

Offline BigRonHuntAlot

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Re: Al, Brian and fellow smokers...
« Reply #3 on: January 31, 2008, 05:58:00 PM »
Well, Here are some pics...   Oh by the way, It was DELICIOUS.  :readit:    :bigsmyl:  

 

 
>>>-TGMM Family Of The Bow-->

The Moon Gave Us The Bow, The Sun Gave Us The Arrow

Walk Softly and Carry a Big Stick

Offline Al Dente

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Re: Al, Brian and fellow smokers...
« Reply #4 on: February 01, 2008, 08:37:00 PM »
Congrats Ron!!!!!  I love to BBQ sooo much, I named my bulldog Brisket.  Anyway, get a pork shoulder/butt.  Make a brine of water, apple juice, 1 cup salt, and 1 cup sugar.  Put the pork and brine into a 5 gallon bucket.  Let it go over night eithe rin the fridge or in a cooler with ice.  Pull it out and dry it off.  Mix 1 cup dijon mustard and 1 cup worcestshire sauce.  This is a slather, and you will slather this all over the pork.  Then take your favorite rub and sprinkle it generously all over the pork.  Place this into an XXL ziplock and let it go over night.  Now, get your smoker ready and pull the pork out of fridge to let it come up to room temp.  Sprinkle on some more rub, then put that bay into the smoker.  If you have a probe-type thermometer, nows the time to stick it into the pork, avoiding any bone.  Set the temp to 165.  Let it go for the first three hours, then spray or mop every hour after that, really fast, in and out.  I spray with a combo of apple juice and rub for pork.  When the thermometer goes off at 165, pull the pork out and wrap it two layers of foil, reset the thermometer to 190 for slicing or 195 for pulling, then let it go until that baby goes off.  No more mopping/spraying as it's wrapped in the foil.  IT can take upto 14 hours of smoking to get to this point, don't fret, that's just how it goes.  Don't add anymore wood after 3 hours, the meat will not take any more smoke falvor after 3 hours, and it turn the bark bitter.  Now, takew the pork out of the smoker and wrap it in another 2 layers of foil, a good layer of plastic wrap, and then in a big bath towel.  Plac ethis into an empty cooler to rest for up to 6 hours, but no less than 1.  Then unwrap, slice/pull/ and feast.  You can mix in some bbq sauce when you pull it if you like, or leave that up to the eater.

Basic rub starts with brown sugar, garlic powder, onion powder, thyme, black pepper, cayenne peppper, white pepper, and any other flavoring you like.

Good luck, and enjoy!!!!!!!!
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Offline BigRonHuntAlot

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Re: Al, Brian and fellow smokers...
« Reply #5 on: February 02, 2008, 05:54:00 AM »
WOW, That sounds GREAT Al, even at 5 minutes to 6 in the A.M.   LOL  

   Thanks, I will give here a go.  :wavey:
>>>-TGMM Family Of The Bow-->

The Moon Gave Us The Bow, The Sun Gave Us The Arrow

Walk Softly and Carry a Big Stick

Offline Al Dente

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Re: Al, Brian and fellow smokers...
« Reply #6 on: February 02, 2008, 07:36:00 AM »
One moe thing.  DO NOT freak out if the temp lingers for hours at one temp, usually between 120 and 150 for some reason, the temp just stays there.  You'll see it creep up, but then just stop.  You'll be scratching your head, thinking there's not enough heat, smoke, etc..., but that's just how it goes.  For whatever reason, it takes a while to break through that barrier.

I know it takes some planning and prep, but the brining and overnight marinade in the slather/rub combo is well worth the effort.  You'll pull the bones right out and the meat will be really juicy and moist.

How far away are you from Stafford?  My sister lives there with her brood.
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Offline BigRonHuntAlot

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Re: Al, Brian and fellow smokers...
« Reply #7 on: February 02, 2008, 10:30:00 AM »
Stafford is probably a little over 2 hours from home. Thanks Again
>>>-TGMM Family Of The Bow-->

The Moon Gave Us The Bow, The Sun Gave Us The Arrow

Walk Softly and Carry a Big Stick

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