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I finally had time to smoke some of the wild hog. I Smoked couple front shoulders from the smallest hog. One of the shoulders I cut in half, so that I could do a flavor taste test on 3 different rubs. The rubs I used was triditional SPG, HI MOUNTAIN SEASONINGS Poultry Rub, and Holy Cow BBQ RUB by Me...

Congratulations! That’s exciting!

Good luck, keep us posted

You've got more ambition than I do, lol. Pretty gutsy getting that much meat without even knowing if you like the flavor of it. Hope it works out! Most of the wild game I've dealt with over the years has been pretty lean as compared to farmed meat. If this holds true with hogs, I would think you wo...

A friend of mine from TX asked me if I would like to have some wild hog meat for the freezer, I said HELL YA! He asked me how many pounds of deboned hog meat would I like. Jokingly, I told him 500 pounds. To my surprise, he said okay and told me to go online and buy a freezer close to where he lives...

I'm still new at this, so take what I say with a grain of salt. I made a RF a couple months ago and made the stack taller than what the calculator said it should be. I also put a damper on it. It works great. Like I said I'm still new at this, but if it were me, I would go taller than 16" above the ...

I have an old hot water heater tank that I want to make a vertical smoker out of it just for fun. I know it's not the best thing to make a smoker out of due to the thin material, but like I said I want to build it just for the fun of it. I'll more than likely give it to one of the kids. I saw the Dy...

Great find! Any of the tanks I see listed are ~$1.00 per gal on up.

Welcome to the form, can't wait to see your build.

Very nice work!

towtruck wrote: ↑

October 2nd, 2022, 10:16 pm

What about injecting it.......plump that sucker up!

Great suggestion!!

I don’t know why I didn’t think of that

Thanks towtruck!

I just had a thought. Since the Eye of Round is so lean, how about on the next one that I make two or three cuts/slits approx 3/4 of the way through the roast and lay strips of bacon in the slits, then use butcher string around it? Do you think that would help keep it from getting to dry? Plus, I th...

Bummer on being dry, not a lot of marbling in that tho. Turn your heat down a bit, wrap earlier and pull it from the smoker 10 degrees earlier next time. Thanks Dirtytires, I'll try that on the next one that's in the freezer. :grillin: I was trying to run it at 250F and bump it to 275F after wrappi...

All done




It's a little dry, but still taste great, not as tender as brisket but still tender.

I used Lea & Perrin Worcester Shire sauce as a binder plus SPG (salt,pepper, and garlic) for the rub. For wood, I used hickory.

Just wrapped it in butcher paper after pouring some smoked tallow on it, and put it back into the smoker. Hoping I could eat them, I brought the two end cuts into the house that I used to keep the roast from rolling over. I wasn't expecting much, but I was pleasantly surprised how good they are. The...

Getting close to wrapping it

Toady's the day, I'm going to try smoking the "Eye of Round Roast." Today might not be the best day for it, but it's the only day I have this weekend to do it, it's raining off-and-on, plus it's a little windy. The roast is 6.305 lbs. before trimming. I trimmed all of the silver skin and most of the...

Thanks again Dirtytires, that's the kind of info I was looking for.

I'll let you know how it turns out.

Weather permitting, I’m going to smoke it tomorrow. My plan is to trim it similar to a brisket and just use SPG for a rub. The roast has some similarities to a brisket, it has a thicker end and a thinner end, I’ll place the thicker end toward the FB, fat-side up. I’ll take pictures and let you how i...

Thanks for the info Dirtytires

It has a fair amount of fat on it, should I trim it down to ~1/4" like a brisket, or leave it?

Question,

Has anyone smoked an eye of round roast? If so, would you mind sharing how you did it?

They where on sale yeasterday, so I bought a couple of them and was thinking of smoking them like a brisket.

I made a whiskey glaze, and I'm gonna do some chicken thighs tomorrow. Do I glaze the chicken before I cook it or when it's almost done? I would love to make a Jack Daniel’s glaze. Do you mind sharing your recipe? I’ve been playing with honey and habanero peppers as a glaze. Next I’m going to try m...

Very nice Texassmoke!

It's been a hot summer and this week will be in the 110-115* range. Today I wanted to smoke something and not waste the weekend not cooking something. I went out to the garage freezer and pulled out a 5 lb pork butt. As I walked back in the house it defrosted in my hands and was ready to season. No...

Beef ribs get pulled according to internal temp....I aim for 200-203. Pork ribs are done when you grab half of them with a pair of tongs and the meat "breaks/pulls away" at the center- I never use a thermometer on pork ribs. 225-250 is perfect for pit temp, and yes, always bring your pit up to temp...

Thanks guys! After reading all your replies, I left them on the smoker to long. So when I smoke the other 3 racks, I should bring the smoker temp to between 225* to 250*, cook/smoke until internal temp is between 195F to 205F, correct? It may be next weekend before I give it a try. This weekend, I'm...

I’ve never liked beef ribs, it’s not the flavor that I don’t like, it’s the tuff stringy thing I hate. Every beef rib that I have been served in my life has been tuff and stringy, and I hate that. To my surprise, I watched a Big Moe Cason YouTube video last week where he was talking about how to smo...