What to put in the smoker this weekend?

[rondog]

Got two pork butts/shoulders, two big yardbirds, and three racks of ribs in the smoker today. Wife's got a bunch of AA friends coming over. No pics, don't wanna let the heat out.

[rondog]

I'll be the odd person out on this combo. I never mix poultry with any other meat on the smoker or grill. Unless the poultry is on the way off when others going in.

Wha....that's just un-American!

[Great-Kazoo]

Wha....that's just un-American!

Un- American. Is that another ethnicity i haven't heard of ?

[Rucker61]

I've got an elk roast that I want to smoke for a friend's party. Any suggestions on how to keep it moist?

[Great-Kazoo]

I've got an elk roast that I want to smoke for a friend's party. Any suggestions on how to keep it moist?

wrap in bacon. There's 3-4 web sites with venison recipes.. I end any roast with an hour + foil wrapped, using liquid. The go to is apple, however i've had great results with orange juice, lemonade or a basic beef broth. No more than 1/4 c. YMMV

http://www.smokegrillbbq.com/smoked-...st-recipe.html

http://www.smokingmeatforums.com/t/6...oked-elk-roast

http://www.food.com/recipe/smoked-venison-roast-97741

[blacklabel]

Pork shoulder went on at 545 this morning.

[Great-Kazoo]

Pork shoulder went on at 545 this morning.

No Thermometer?

[blacklabel]

No thermometer. I'll run it at 275 for 5 hours, make sure it's 165ish and then foil for three hours before I pull it off.

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[wyome]

Gonna use the PBC to do up hot dogs and hamburgers today.....my girls went vegetarian awhile back so fairly light duty use on the smoker today....the burgers will be cheese stuffed though

[blacklabel]

It was 165 after 5 hours. Now it's wrapped and the first batch of poppers are on the smoker.