Originally Posted by olddaddy
Hey, I just signed up today on the forum. I am a long time smoker fan, but not very knowledgeable. I have one of those little Brinkmann electrics with a water pan. I usually fill the water pan, soak chips and place them in the bottom and let it rip for a few hours. So far so good, but it's time to step up and learn more effective ways of doing this. The main reason is that I shot a deer yesterday and want to make good use of the meat. I want to do one of the front legs like you did yours. Any advice based on my little smoker and new guy status?
It was pretty simple to do. I sprinkled salt, pepper, onion powder, and garlic powder, some chilli powder and a little thyme the day before it went on. I smoked it the whole time at 225 degrees. After the first hour the meat looked like the outer layer was drying out and having dry venison before, I laid a few pieces of bacon on top. After that I just watched my internal temperature and pulled at 158. I told my nephew that it would come off the bone better at 195 but we were both thinking it may start to dry out by that time. He loved it at 158.
Next deer I'm doing this again the same way only I would like to try for a higher temp to see if it would pull of the bones. It really is a lot of different thicknesses and it might not work.