Venison steak strips
Marinated 24 hours in Mesquite rub, Brown sugar & coarse sea salt
Lightly sprinkled with Black Pepper
Patted dry with paper towels, placed on middle and top rack
Mesquite, Pecan & Hickory chip mix, dry drip pan
Pulled Venison at 11:25, excellent smoke flavor.
Coals still good so put 4 salmon fillets with my rub, sliced mushrooms and a 1/4 slice of bacon on top in at 11:35.
Added some coals and charcoal to keep heat up.
Smoked some Jerky earlier,
Wings in at 1pm
Marinated 24 hours with my rub, some Mesquite BBQ sauce, mustard, dash of Apple Cider vinegar.
Mesquite chips (smoked jerky with same earlier)
About 45 minutes till pulling.
Smoked some beef steak strips, marinated for 2 days with brown sugar, mesquite BBQ sauce mix (salt, pepper, garlic & onion powder)cooked 40 minutes with mesquite chips.
Followed up with a frozen chicken breast sprinkled liberally with my rub, pulled after 1:05, really good mesquite flavor to both the strips and the breast.
Marinated thin sliced bottom round steak
Smoked Paprika, Onion & Garlic powder.
Fresh cracked black pepper, crushed red pepper.
Course Sea Salt.
Worcestershire sauce, soy sauce, Hickory liquid smoke (enough to wet)
Left for 30 hours
Cooked first batch from 6:50 till 7:30 on middle and top rack, second from 7:33 to 7:55 on middle rack.
Came out pretty good!