Doug, another thing to keep in mind is youre breaking in an empty smoker.The heat when you have it loaded down with trays of meatwill be lower than they are when the smokers empty.My electric Bradley smoker I can preheat to over 300 degrees and after the foods put in will drop to 225-250 and stay there till the meats about done.
Ive played with a lot of smokers in the last few years and they all seem to run a little differently where temperature controlsconcerned, youll just have to play with it and see what works with your particuliar smoker.
I think my first meal is going to be deer (I have roast AND backstraps) and breasted goose. I do NOT like gamey flavor (never ate geese, but freezer is loaded), so figured I'd try the following ON BOTH. Let me know what you think.
Soak them in salt water for a day or two, then marinade in Italian dressing a day or two. Then cut in smaller pieces, possibly skewering. Then wrapping in bacon and smoking with hickory a few hours at the temps you suggested above. How does that sound? If you have any suggested modifications, please let me know.
Ive never really brined anything but when you get a chance try a dry rub on some of your deer, I just buy the big jars of but rub at the store.Put it on really heavy over the entire surface of the deer then wrap it in cling wrap and put in the fridge for a day or so, it works into the meat pretty well and forms a kinda crust when you cook it that holds the juices in.Just wrap it in bacon and cook till the bacons done and it seems to come out fairly moist and pretty tasty.