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[Lager1829]

Where did you find these? I have been looking but no luck. BTW, they look fantastic!

They were awesome! Porter Road https://porterroad.com/ but when I looked yesterday, they were sold out. Very expensive, though, but I had to try them.

 

[chadinsc]

making 31lbs of jalapeño summer sausage in the big chubs on the bottom then 16lbs of regular summer sausage stuffed in natural hog intestines up top and a whole doe worth of backstrap peppered jerky in the smoke box

 

[Pacman]

Very impressive. What's the basic technique for cooking all of that goodness? (I won't bother to ask Sausage-making 101 as that's a craft all to itself.)

 

[chadinsc]

Very impressive. What's the basic technique for cooking all of that goodness? (I won't bother to ask Sausage-making 101 as that's a craft all to itself.)

in definitely not a pro. but my technique for this cook is just leave the grill on low 180 until i get to around 150-155 for deer which is what all this is. i do a good bit of summer sausages and i find its best just to take it slow and cook it at the low setting. the jerky in the smoke box i left it in there for around 3hrs to get some color and smoke flavor and it’s being finished off in the oven now. the box was running at 110 with grill at 180. just cooking jerky on the grill at 180 would have been easiest but finishing it in the oven should do just fine also.

 

[chadinsc]

Very impressive. What's the basic technique for cooking all of that goodness? (I won't bother to ask Sausage-making 101 as that's a craft all to itself.)

the big chubs averaged 3.5lbs and took 9hrs at 180. the smaller ones in the natural cases up top took about 4.5-5hrs at 180 to cook. don’t be afraid to try to makes sausage. hi mountain from cabela’s is a really good kit that includes everything but the meat. one kit will do 30lbs but it comes in 2 packs inside the box so you can also do 15lbs if you like. if your curious about it pick up a kit and but the right weight of pork butts next time they are on sell. grind them the way they are and you will have a perfect blend if meat to fat. can get the kits for pepperoni salami bologna or summer sausages also.

 

[Waterboy]

Did an overnight cook with my first Wild Fork prime brisket. Turned out pretty good though I’ll be going back to my S&P rub next time. I tried a rub with a bunch of other ingredients and it’s not our cup of tea.

Put the brisket on at 22:30 @ Lo. 2 hours later went to 200 and went to bed. Wrapped at 08:00 (170 IT) with some rendered, smoked tallow and pulled at 10:30 when probe tender (201 IT). Rested in a roaster pan until dinner time (6.5 hours). All fat side up for those who care.

 

[DenStinett]

We also smoked a Brisket this weekend
A 23 lb Prime Brisket .... only 11 lb after Trimming though
Our Loan Officer said we'll have it paid-off in a few months:

Trimmed the Point off of the Flat as per usual
The Flat had a nice shape and size
But a good portion of the Point was Fat
After I trimmed it out, it looked a lot like a Tri-Tip:

The Flat came-out great
Good Bark, with a nice Smoke Ring and quite tender:

Since the Point was mostly Fat, it all but fell apart:

Three Slices and Pulled Beef ?

Looks like a lot of Meals and some Brisket Sandwiches

 

[Greg Jones]

Dang, well done all!

 

[Pacman]

A 23 lb Prime Brisket .... only 11 lb after Trimming though

Speechless on that....

 

[Jim6820]

A 23 lb Prime Brisket .... only 11 lb after Trimming though

Yikes! Never had one that I had to trim that much. Dang, that’s 50% plus.

 

[BNeal]

Hadn't done one of these in a while...

 

[RattleR]

Just did a warm up run. Small 8.5 lbs. bird. Using a form of Simon & Garfunkel seasoning mixed in butter under the skin, AVO on the outside with a light dust of more S&G and injected oh so lightly with some apple wood smoke marinade my wife found.

 

[Bassace]

Tri tip done brisket style. Really great!!!

 

[BigDan]

Wonderful Dinos… my first attempt on these definitely not my last. 13lbs, 225 for 10.5 hours. So much better than short ribs.

 

[DenStinett]

Here's our T'day Turkey
A 16.5#, Spatchcocked Bird:

 

[Roaniecowpony]

T-day, I parted out a 25 lb turkey, deboned the breasts and put them in the oven, separated the drums from thighs, cut the wings into separate parts, then the dark meat and wings went into a couple trays and onto the Bull @ 400F for about 1 1/2 hours then dropped it to 300F because it was headed toward being done too early. When the thighs reached about 190F, I shut it down and left it all in there for at least an hour and half until all the other stuff was ready. It all came out nicer than a whole roasted turkey, since I could cook the breasts to their lower temperature than the dark meat. I think I'd do it again this way, but maybe debone the thighs as well.

 

[DenStinett]

Today, We Double Smoked the Breasts from yesterday's Cook:

Great for Sandwiches and Salads
Or just snacking

 

[Beach Bum]

After smoked turkeyfest Thursday with all the usual suspects, it was time for some Wildfork plate ribs yesterday for Friendsgiving. We ran them for 9.5 hours at 225. They were injected with beef broth and seasoned with RT Asian Persuasion. We cooked the sides on our new B380X while the Bull did the ribs. Having a new Wildfork store so close to home is going to be habit forming. The ribs were excellent.

 

[Buckeye1]

……and it with keep your wallet empty

 

[SmokeZilla]

Here is my contribution to the demise of tamed animals. It consists of a 17lb Costco prime brisket, two-9lb pork shoulders (again, Costco), a 17 lb turkey (yes, I cheated and used the rotisserie on my Lynx Pro 36”), and smoked oyster stuffing. There were a number of additional items but that was my part of the dinner.

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