What's going on the smoker/grill today?

[czub]

Saturday:

4 of 2/3* Boston butts mid-smoke.

Also added a bar of cream cheese with spice rub. This is something I now do every time I smoke anything other chicken or cuts that only need an hour or two like loins and tenderloin.

*2/3 because the neck part/coppa/money muscle was cut off and is now curing to turn into this.

 

[ADAduckhuntr]

Brisket going down on the Pit Boss!!!!!!

 

[rhaney02]

Something different. Trying a Top Round/London Broil and treating it like a brisket. We'll see how it goes. Corn on the cobb in the foil in the back.

 

[Glock 21]

Couple deer tenderloins getting ready for the grill

 

[John5757]

Couple deer tenderloins getting ready for the grill

View attachment 4823834

Whatcha got on em?

 

[Glock 21]

Whatcha got on em?

225 degrees on the smoker until they hit 115ish then going on the high heat to finish them at a medium rare

 

[Sharpsburg]

Rotisserie chicken tonight.

 

[basstracker89]

All this shor looks good....

 

[81433AD]

Smoked Venison Meatloaf

 

[rOmiLaYu]

First try at smoking some wings tonight.