2nd and 3rd favorite meat to smoke?

What other meat / cut do you like to smoke?

Chicken breast stuffed with crabmeat, cream cheese and horseradish is really good when smoked.

A nice backstrap stuffed with fresh garden jalapenos and pepperjack cheese, seasoned appropriately and wrapped in bacon is always a nice change of pace.

I do still love my long brisket cooks though. Good excuse to relax by the pit and have a few cold ones.

I love smoking in this order.

Ribs
Pork butt
Deer back strap
Turkey breast

Ribs
Pork butt
Chicken (prefer thighs)
Pork loin
Brisket
Turkey (this one has been a challenge, maybe cause I only do one a couple times per year.

Brisket
Pork Ribs
Chicken
Pork Loin
Ham
Turkey

whole hog
brisket
pork loin

Brisket
Beer butt chicken
Wild turkey breast

Sandhill crane
Speckle belly goose
wild turkey
port loin
Burgers

I've been getting into smoking fish lately.

Country style pork ribs and thick cut pork steak
chicken
Beef shoulder roast.... smoked to 125-30 and serve with horseradish sauce

brisket
pork ribs
thick (2.5 inch) pork chop
sausage (variety)
stuffed & bacon wrapped jalapeno
thick (2 inch) ribeye or T-bone
chicken leg/thigh quarters
Dr Pepper Chicken (beer can chicken)
fajitas (beef, pork, chicken, venison)

when I fire my pit, I usually fill it up completely with a wide variety of stuff ... vacuum seal and freeze for later or unexpected guests.

Brisket
Ribs
Chicken 1/2's
Pork but

You're killing me!

Deer hind quarters smoked whole (wrapped in green chilies with onions in the bag), back straps done the same way.

Pork butts and beef tongue

Compadre, smoked fish is awesome. You don't know what your missing. Those in the pic were some stocker rainbows that we caught in a local pond. I do a lot of saltwater fish too.

I saw rainbows! That's why you are killing me. I've eaten them fresh caught, nothing better.

Oh, makes sense now.

2'nd & 3'rd favorites....pork ribs then beef ribs.

[quote=Palehorse]I've been getting into smoking fish lately.

Looks great Have any details you could share?

I just soak the fish in a sweet and salty brine for a few hours in the fridge. There are a ton of brine recipies on the net. I then rinse off the fish, dry them with a paper towel, and let them sit, uncovered, in the fridge for a few hours to develop a "pedicle", sort of a skin over them so the smoke sticks better.
Smoke the fish at about 200° for a few hours until they are cooked to your taste. I use pecan wood most of the time. When they are done, the fish flakes right off the bones with a fork.

Palehorse- Do you scale the trout?

all the above; hell, even old shoe leather tastes good off the smoker !!!

Not really. On trout, the scales are super small. I just rub them down under running water when I clean them. Most will slough off then.

1st brisket
2nd pork butt
3rd ribs

Hot smoke:
Brisket
Pork Butt
Pork Shoulder
St Louis trim pork ribs
Chicken halves
Pork loin
Dry-cured pork loin (Canadian bacon)
Pork & venison bratwurst
Country-style boneless beef ribs
Boneless turkey breast
Cold smoke:
Summer sausage
Dry-cured bacon
Cheese (cheddar & mozzarella)

I really like smoking roasts instead of briskets. Smaller, cheaper, quicker and super easy to pull off. My all time favorite is a whole chicken though. That's my go to when I have company or a crowd to cook for.