Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
what did you do to the meat before smoking? How long and what temp did you smoke the meat. I have smoked some cutlets before and they were real good. I have some meat I will try this with..
I soaked the meat in a gallon of water with morton's tender quick, added some garlic salt and pepper for 2 days then injected the meat with the solution and soaked for another day. Low temp 105° for smoking 2.5 hours then 230° until internal was 150ish. Took roughly 5 hours total, can't say for sure how much the meat weighed though.
I have smoked venison cuts like that myself. I used 3/4 cup tender quick, injected the meat generously, then let soak overnight, for maybe 12 hours or so, and then put it on the smoker. If you inject the meat I don't think you need to soak it in the brine for as long. I also sprinkle outside of venison with CBP to give it a little zip. It does taste awesome! Good job....