What have you smoked lately? Q-view...
A5C- Thanks for the post. Have never seen anyone smoke a venison shoulder. I have done back-straps and roasts with good results but always wrapped with bacon to make up for the lack of fat on the venison.. Glad it turned out well for you..
Work-2- Fish- Did not see your post/question until today. I have not tried a hind quarter but as noted above I have smoked roasts. I always do a wet brine with my roasts and then smoke at 225 to an internal meat temp of 130-135..
Took advantage of the weather today and did a few racks of baby backs. This is the first time I’ve tried pecan on ribs. I use it for bacon slabs and those turn out yummy.
Looking for advice on smoking venison hind quarter on the bone. Brine? Rub? Etc.
Smoked catfish, walleye and haddock, the last couple weeks. The walleye and catfish turned out pretty good, the catfish tasted the best.
I tried smoking haddock but I ran short of soy sauce on my brine and the fish tasted a little bitter, my wife said don't make it again.
Smoked my first prime rib and it was great. Made it for our hunting camp on Friday and everyone said it was some of the best prime rib they have eaten. Smoked at 205 until the meat hit 128 and then did a reverse sear in the oven for 6-7 minutes.. Had some super good sweet corn with baked potato's for sides. Picked some black berries on Friday so I made a pie and topped with vanilla ice cream for desert..(no complaints )..
Did a whole chicken on Saturday. Used a simple brine then a southwest rub with mesquite chips. Used some of the meat tom make enchiladas. Yum!