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Going to try a smoked bottom round roast with pecan wood chips.
Here is the rub. Used olive oil but it didn't make it in the picture.
I going to try to resist my urge to cook to medium well and pull it off at 145° internal temp. This is a tough cut so we shall see how it goes. Its 2 3/4 lbs so...
No its better to smoke the frozen ice cubes. The reason is the cubes are 4 sided when they are frozen so they pick up more smoke while they are melting vs just water in a pan.
When the ice cubes melt simply re freeze them in a ice cube tray and your done. They are fantastic with whiskey...
This one is dry and we keep it covered and dry. it does have some punky soft spots on the inside but we are slowly removing the punk wood and then going to line the inside.
Thanks.. yeah it works out well because we can leave it right at camp and it won't get stolen. We could have hauled up a Oklahoma Joes or whatever but we would have to haul it each time to keep it from getting stolen. So this worked out perfect. We are still making some more improvements to it...
The RubberDuck did all the work this year (he dug them up) since I couldn't make the trip. He was nice enough to share some of that nice haul of wild leeks he dug up from the sacred deer hunting ground.
I put some of them in the dehydrator for regular flavor and the largest ones in the smoker...
I've been looking for a cool smoker to build at the deer camp so we came up with the "Stump Smoker"
We use a cast iron pan with a few briquettes or a smoke tube to generate the smoke.
You won't find many of these on the Internet. We may have the second one ever to be posted on the www...
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