Growing up in Texas I’ve been around brisket my entire life and I think I’ve got that down pretty well. My main desire is to learn different ways to smoke different meats. We just bought a whole butchered pig and I’ve been fortunate enough to put down three Whitetail deer this year hopefully with more to come. The county I live in here in Maryland has an unlimited bag limit for does so I’m doing my best to fill my freezer.
I’ve already read some great advice on here and I’m still reading and searching but right now I’m focused on learning how to smoke a bone-in venison hind quarter for Thanksgiving next week – I think I’m going to brine it first – any advice or suggestions would be great! If not I’ll continue to read through the forums and use that search button!