Muzzle loader deer meat and shotgun squirrels in the smoker.
12-10-2011 | 07:54 AM
#4
Dominant Buck
Joined: Feb 2003
Posts: 21,193
Likes: 0
From: Wisconsin
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.
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.
12-10-2011 | 08:00 AM
#5
Thread Starter
Nontypical Buck
Joined: Aug 2010
Posts: 1,672
Likes: 0
From: Anne Arrundle County, Maryland
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.
Last edited by pluckit; 12-10-2011 at 08:04 AM.
12-11-2011 | 01:25 AM
#7
Nontypical Buck
Joined: Jan 2009
Posts: 2,976
Likes: 0
From: Northern Chautauqua Co. N.Y.
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)
(BP)
