What to put in the smoker this weekend?

My smoked apple pie tastes exactly like normal apple pie, but I'm not complaining.

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I like pie!

We like leftovers so I made 2 23 pound butterballs in the Smokey Mountain

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Originally Posted by Irving

My smoked apple pie tastes exactly like normal apple pie, but I'm not complaining.

https://lh3.googleusercontent.com/pw...-no?authuser=0

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When I did one in the smoker, it was a very subtle flavor of smoke, otherwise it was the same as any other.

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Originally Posted by Hummer

Lots of great looking meats here fellas.

A confession: the elk loin I smoked yesterday was from my 2011 bull. I don't know how we missed that until a recent freezer cleanout but there it is, a 9 year old steak. I regularly keep some game meats for 2-3 years and recently fixed an elk steak that was 5 years old. It was tender and good with only a tiny bit of freezer burn on one end. We vacuum seal and double bag every meat that goes in the freezers. Our freezer tremps are -15 to -20 degrees.

This 2011 steak was still moist but had freezer burn odor enough that I didn't think it would be edible. But Mrs. Hummer trimmed it well and put a heavy rub on it that made any burn taste almost undetectable. It came out rare and tender as elk loin/backstrap always is. Amazing!

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Beat my record...I have consumed 5 year old meat that was lost to the back of the freezer before.

Smoked chicken thighs, jalapenos poppers, and smoked baby back ribs

I thought this looked pretty good. Going to try it out.
https://www.youtube.com/watch?v=WPZ3...=HowToBBQRight

https://lh3.googleusercontent.com/pw...-no?authuser=0

ETA: It came out great!

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Quote:

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Originally Posted by Irving

I thought this looked pretty good. Going to try it out.
https://www.youtube.com/watch?v=WPZ34opHtjs&ab_channel=HowToBBQRight

https://lh3.googleusercontent.com/pw...-no?authuser=0

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I have no picture evidence, but these were awesome!

https://youtu.be/in_p8tSSgQU

Cubano inspired pork tenderloin

Butterflied the tenderloin, then stuffed with sliced ham, swiss cheese, pickle, mustard, and pepper jack cheese and rolled it up. Outside was seasoned with salt, pepper, paprika, garlic powder, onion powder, and a caribbean spice blend.

https://i.imgur.com/jWLh5ap.jpg
https://i.imgur.com/KLA31Ix.jpg
https://i.imgur.com/05WtiBh.jpg

Next time more cheese and more pickle.

I've got a half of a Boston Butt that I'm going to brine/marinate in Coopersmith's Green Chile beer for a few days, then smoke this weekend (wood suggestions welcome) and turn into pork green chile sauce.

(The other half is getting my barbecue rub and turned into pulled pork.)