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Triple Smoke! pork, pork, and venison

post #1 of 12
Thread Starter 

  I had country style ribs, 2 pork chops and a small venison roast thawed out. Originally was going to grill the chops, but I had room on the smoker, so I put them on. Lit the fire, kingsford brickets with hickory and orange wood chips mixed in, at 8:40 AM.

 

  TBS at 240 degrees at 9:30 AM

 

Time to put the meat on..

 

  CSR's on the left, pork chops in the middle and 2 pieces off deer roast on the right all covered with Jeff's rub.

  On the far left is a water pan I use as a heat sink to help with the temps.

 

  Pulled them off at 11:30 AM

 

 

 

 The CSR'S...

 

 

The pork chops..

 

And the venison..

 

  The Bear view!

 

 

  Venison sammie... I had no lettuce or tomato... but who cares? Added some of Jeff's sauce and all was good!

 

 

  Thanks for looking

 

   Mike

post #2 of 12
Thread Starter 

 with q-view..

post #3 of 12
Everything looks fantastic! Love smoked pork chops, but like smoked venison even more!!!
post #4 of 12

Looks great!  Nice Q-View

 

Kat

post #5 of 12

Everything looked great Mike!  Tasty Qview...drool.gif

post #6 of 12

Oh that's a nice mix of smoked meats!

post #7 of 12
Looks great Mike. Missed you guys at the gathering
post #8 of 12

Everything looks great!

post #9 of 12
Thread Starter 

  Thanks for the comments everyone!  It was all great.

  Hate that I couldn't make it Brian but allready planning for next year!

 

     Mike

post #10 of 12

Looks good, always wanted to try country style ribs, but cant find much info on how long to smoke and at what temp

post #11 of 12
Thread Starter 

   CSR's are awesome!  225-240 degrees for 2-3 hours to 165 IT. Don't forget, we smoke to temp, not time! You will love them.

 

  Mike

post #12 of 12

Boy that looks awesome!

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