- Dec 30, 2010
- 4
- 10
Ok so i know my way around a smoker but everything I smoke is plain and simple..This saturday, I'll be entertaining some friends for new years to watch some football. I have a deer hind quarter thawing and just bought a 5 lb pork picnic. I was hoping you guys could offer some advice: both for the picnic (I swear this time I'm gonna get this thing to be tender enough to pull which I always seem to fail at), and for the venison. Im thinking about injecting the venison with some garlic butter and covering it in bacon..in addition i figure ill smoke the picnic right above it to drop some juices on it. I know to cook the venison until an internal temp of ~140 is reached but should I wrap it for part of the smoke? What smoking temp to you guys recommend?
thanks in advance...oh and please offer some input on the picnic as well cause everytime I smoke one it never seems to be tender enough to pull...I realize this is pretty pathetic..seeing as how this is such a fatty-hard to screw up-cut.
Uga Dawg
thanks in advance...oh and please offer some input on the picnic as well cause everytime I smoke one it never seems to be tender enough to pull...I realize this is pretty pathetic..seeing as how this is such a fatty-hard to screw up-cut.
Uga Dawg