Muzzle loader deer meat and shotgun squirrels in the smoker.

pluckit · 12-10-2011, 07:29 AM

mountaineer magic · 12-10-2011, 07:34 AM

deleted : no longer want to be on the forum

hubby11 · 12-10-2011, 07:53 AM

That, is a seriously nice smoker.

cayugad · 12-10-2011, 07:54 AM

that really does look good. I can almost smell it cooking.

I have a brinkman smoker. Its not as fancy as yours but it sure gets the job done. Nothing better then a venison roast cooked on a brinkman smoker with a water bath under it. I like to use apple wood when I smoke, although Maple is not too bad. And then towards the end of the cooking, paint the thing with thick maple syrup and let it caramelize.

pluckit · 12-10-2011, 08:00 AM

It didn't come out as good as I was hoping it would but it wasn't too bad. I was especially surprised at how tender the squirrel was. I thought it would be chewy and tough but it came off the bone easily and was very tender. Everything was smoked for 2 hours with the temperature of the smoker set at 230 degrees, and the deer meat reaching an internal temperature of 140 degrees f. using mesquite wood chips.

HuntAway · 12-10-2011, 02:46 PM

I'm with Dave. I would use apple or cherry for wood. 140 is good for the deer not sure on the squirrel though.

You said muzzle loader deer? Did I miss a story someplace?

HA

Breechplug · 12-11-2011, 01:25 AM

I never tried Venesion or Squirrel in the Smoker. I did have a Hind Quarter (Smoked and Chipped) once from a Local Meat Processor and it was Tastey! Looks GOOD! I might have to give it a try. We Mostly Smoke Trout and Salmon, I second the Apple Wood. I mostly use Apple and Hickory.
(BP)