Home Forums Hunting & Shooting Food, Cooking, and Game Preparation New smoker - looking for good recipes

I received a new smoker for Christmas. I had a smoker years ago, but haven't had one for a while and feel like I am sort of starting over. Do any of you experienced guys have any suggestions/recipes/tips to share?

I planned to ask for this smoker for Christmas, so I put up a few extra roasts when I butchered our deer this season. I am open to recipes for venison or anything else.

Thanks in advance!

I just bought a Smokin It electric smoker a couple weeks ago. I have only used it twice so far so I'm still learning and looking for recipes too.

There is a "Smokin It" forum that is a great source of information. They cover everything from ribs to chicken. There are only a few posts in the venison category at the moment. There are a ton of posts on home made recipes and rubs as well as store bought rubs.

Check it out: smokinitforums.com

Try the SmokingMeatForums.com (sorry can't get it to copy and paste)

Here some ribs to try...

Get hickory wood / pellets for ribs.

Get some ribs from Costco, get the meaty ones if you can.
Peel the membrane off the inside of the ribs.

I dry my ribs off, then use Gates Rub on them, and put them into the refrigerator over night in a big ziplock bag.

I let the smoker heat up for almost an hour, then put the ribs in at 245-265 degrees (when it's cold out I go hotter). I smoke them for 2.5-3 hours, anymore and the outside gets dried out, so make sure you have moderate smoke for that time.

At 3 hours I take them into the house and put a mixture of honey and melted butter on them to re-hydrate them, then I put them into heavy duty foil, and put a splash of apple juice in with them and put them in the over at 265 to finish them.

at 7 (3 outside 4 in the over) hours the cartilage is crisp any very chewable (the white cartilage you see in most peoples ribs) You can go as long as 6 hours in the over at which point the cartilage I just soft tissue. Past 6 hours you risk burning them from the sugar in the apple juice.

I like them at 7 hours total cook myself.

Trim any especially obnoxious fat off a whole (packer) brisket. Rub it liberally with salt + pepper.

Throw it on the smoker at 225 to 250, and leave it the hell alone for at least 10 hours.

Check it hourly after that, and pull it when a probe goes in "like butter", or when the meat stays put after you insert a fork and twist it 90 degrees.

Wrap it tightly in foil, then towels, & let it rest for at least 30 min.

Cut it cross-grain, & eat the hell out of it.

FC

I have had a Little Chief smoker for 35 years or so. Most venison or beef that I smoke gets marinated 48 hours in Teriyaki and smoked for a couple of hours with alderwood chips. Simple yet very flavorful. For birds I use applewood, lamb gets rubbed with VOO, coarse sea salt & coarse ground pepper before smoking over alder.