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This is one reason I just bought a smoker. I've yet to find a really good recipe (closest to edible was slow cooking in spaghetti sauce for a few hours). Smoking squirrel so they are pull-off-the-bone should be good.

@Merkel illegal to use .22 when squirrel hunting in NJ - unless its an air gun. I use my .22 air gun most of the time when squirrelin' - the rest of the time I just take out my 12 gauge with some light loads.

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Man - this looks good. This is the recipe the guy tried to do - but if you read the comments, he said he didn't put all his squirrel in the broth and those came out too tough. I plan on doing this, but following the recipe all the way - this really sounds like a winner:

https://www.realtree.com/timber-2-table-wild-game-recipes/barbecued-smoked-squirrel-sandwiches

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43 minutes ago, mazzgolf said:

This is one reason I just bought a smoker. I've yet to find a really good recipe (closest to edible was slow cooking in spaghetti sauce for a few hours). Smoking squirrel so they are pull-off-the-bone should be good.

@Merkel illegal to use .22 when squirrel hunting in NJ - unless its an air gun. I use my .22 air gun most of the time when squirrelin' - the rest of the time I just take out my 12 gauge with some light loads.

Thank you !

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I thought it looked really good. I was given a Cabelas 7in1 smoker years ago. Was jack of all trades master of none. But I did learn a lot. If it ran, flew,swam or crawled it got put in it.My buddy had a barrel smoker. There is nothing better than a whole baby pig. About 2 years ago my kids gifted a WSM bullet. The only thing I haven't done was an overnight brisket but there's 1 in Costco with my name on it soon. 1 of the best things I smoked was a deboned deer neck. A friend's father was a butcher and tied it up like a boneless leg of lamb. 6 hours over Apple Wood with just garlic and onion powder. It was so good! After seeing this post maybe the neighbors won't miss a few rummaging in the backyards because if I get out again it's going to be for a deer.

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14 minutes ago, TouchofGrey said:

The only thing I haven't done was an overnight brisket but there's 1 in Costco with my name on it soon. 

You can great great brisket without having it on the smoker over night. Meat only takes about 6 or so hours of smoke anyhow, after that, it's not making much difference. Most people wrap brisket after about 6 hours too, so, smoke it until it hits about 160 IT, which will take somewhere near 6 hours for a packer, then wrap it and put it in the oven to finish, and go to sleep. 

I pledge allegiance to the Flag of the United States of America and to the Republic for which it stands, one nation UNDER GOD, indivisible, with liberty and justice for all.

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