Favorite things on the smoker

[Trimbandit]

I have been branching out lately and would like to know what others are doing.
What are your favorite smoker recipes?

Links welcome

 

[NRA4LIFE]

Bacon and salmon.

 

[mike.adams.467]

Spatchcock chicken, pork roast, ham, pork loin wrapped in bacon, throw on a can of spam, use your imagination. Elk roasts are lean so I inject them and wrap in bacon as well.

 

[Johnboy041586]

I cooked a Thanksgiving turkey on mine last year, turn out amazing

 

[BrentP]

I just stick to pork shoulders, beef brisket and Thanksgiving turkey on the smoker.

 

[Touchdown88]

Cabbage with plenty of butter and your favorite seasoning.

 

[Agross]

Ribs, pork butt, brisket and beans are my most frequent by far.

 

[FarmerWI]

Recently did a leg of lamb.
Ribs and Mac and cheese are kids favorites.

 

[waspocrew]

Pork ribs, smoked salmon, beer can chicken

 

[Maidenfan539]

Brisket, pork butts, pork belly burnt ends, chuck roast burnt ends, double smoked ham, cream cheese. Damn-it now I'm hungry.

 

[Dewy]

Made a pork belly brisket last weekend that was awesome.

 

[Chris in TN]

Mainly pork butts and brisket.

Every now and then I'll smoke venison, but it's rare. I've taken big piles of sliced hindquarter and covered them with bacon and smoked them for use in other dishes, but just to have 'BBQ' I stick to pork and brisket.

ETA: we usually use peach wood to make smoke with. We have an orchard so there's a constant supply of dry peach limbs.

 

[IdahoElk]

I cooked a Thanksgiving turkey on mine last year, turn out amazing

Sounds good! Was the skin rubbery?

 

[steelheadmike]

Reverse sear tritip…on smoker until IT hits 105-110. Then to hot grill until 125-127. The rest for 20-30 min.

Smoked venison necks/shanks for barbacoa.

 

[RickDalton]

If you don’t have a dehydrator, or like a smokier flavor use it to make jerky. Been doing this awhile and you can fit a ton in it and it turns out fantastic.

 

[SloppyJ]

Ive been doing a ton of chicken wings on mine lately. Add some corn starch in your seasonings and then let them air out in the fridge overnight before smoking them. Ill smoke them for about 35min or so and then turn it up all the way hot at 500 degrees for just a few minutes. Absolutely delicious crispy skin.

 

[Slickhill]

Dissolve 7/8 cup kosher salt and 1/2 cup white sugar in 12 cups of tap water, add one tablespoon of finely ground black pepper. Put either 2 chickens or 1 turkey in the brine and inject down into the joints and thicker portions. Refrigerate overnight. Rinse and hang in the smoker at 225 for about 4-6 hours or until internal temperature is whatever your thermometer says for poultry.

Brining turns texture more ham like and keeps moisture. I will often do a pair of chickens and eat them cold for lunch all week. The carcasses make excellent soup as well.

 

[Crowmangler]

salmon
elk burger meatloaf

 

[Johnboy041586]

Sounds good! Was the skin rubbery?

Not at all, but I did brine it for close to 24hrs. I'm sure that helps

 

[bcv]

I smoke a lot of jerky. Mostly venison. Take the backstraps out and cut the rest into strips.