Favorite things on the smoker

[HuntHarder]

Over the last year or 2, I have pretty much stopped buying ribeyes and now only buy Tri-tips. Usually cook them around 250-275 for an hour and then a quick sear to finish them off. I shoot for 130 internal at the thickest part. This gives me my preferred cook and also gives the kids and wife some meat cooked to 140ish. Sliced thin, it can't be beat.

 

[43.6N]

Over the last year or 2, I have pretty much stopped buying ribeyes and now only buy Tri-tips. Usually cook them around 250-275 for an hour and then a quick sear to finish them off. I shoot for 130 internal at the thickest part. This gives me my preferred cook and also gives the kids and wife some meat cooked to 140ish. Sliced thin, it can't be beat.

Love tri tips. I’ll have to try your smoker/sear method this weekend.

Are you just shooting for the heat? Or do you put any seasoning in them while smoking?

 

[HuntHarder]

My favorite seasonings right now are chupacabra. I put a pretty good coating on it all the way around. I use this one for steaks and also have all their other ones as well. They are all good.

 

[naked wombats]

My favorite seasonings right now are chupacabra. I put a pretty good coating on it all the way around. I use this one for steaks and also have all their other ones as well. They are all good.

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Oh man, I can remember back when we could only get that stuff at the feed store in south Texas 15 years ago.

Steaks over mesquite with it almost made cutting the mesquite worth it lol.

 

[HuntHarder]

Oh man, I can remember back when we could only get that stuff at the feed store in south Texas 15 years ago.

Steaks over mesquite with it almost made cutting the mesquite worth it lol.

Yeah, I heard they started in southern Az as a real small ma and pop. Now they have exploded and are in major grocery stores and Amazon.

 

[NRA4LIFE]

We're now making our own steak seasoning and it is great. Put it on burgers and any beef that goes on the grill or the smoker.

 

[MarlinMark]

Share the recipe?

 

[wkmartin]

Throw bear meat cubed into small chunks, water, tomato sauce, whatever canned or fresh veggies that you have available, and lots of seasoning in a crockpot in the morning and come home to supper!

 

[hoosierhunter11]

Big Green Egg and old school Weber kettle user here.

Less frequent but do these every couple of months:

Brisket
Pork butt
Pork belly
Rack of ribs
Chili in a Dutch oven

More frequent:

Party ribs (cut individual bones out of the rack and cook them. Great finger food!)
Chicken wings
Reverse seared venison and beef roasts
Pork loin
Spatchcock chicken

 

[hoosierhunter11]

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

I think the secret to crispy skin is getting it dry and then cooking at a high enough temp

 

[Ridgerunner1]

Well Besides everything that’s done been mentioned..
you guys try some cream cheese

 

[chizelhead]

Sounds good! Was the skin rubbery?

For crispy turkey skin, I dry brine by putting the mixture on and under the skin. After, I put butter under the skin on the breast. It creates a moisture barrier. I will dry brine for ~24 hours. The morning I smoke it, I put a fan on it to ensure the skin is dry. It takes work, but I've had good success.