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Recent content by mountainhawg
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Tried this tonight with some venison steaks from last year. It was very good. I used teriyaki vice soy. Think the soy may be better as I lost the teriyaki flavor a bit to the Worcestershire sauce. My wife told me not to change anything so, I don't know, maybe I won't change it. I marinaded the...
I can understand the need to inject the venison for smoking and also understand that grilling would be better. I am going to experiment with a venison roast on the grill/smoker this year. That is, IF I can convince my wife that it will be better than cooked in the crockpot loaded with veggies...
I'm curious if the high temperature,and wrapping used in brisket smoking would work to tender up venison? Perhaps the lack of fat in the venison would make the venison even tougher cooked that way, but it might be worth the try.
Well, got'er done. Took longer than I expected and I did have a temperature pause around 140 degrees for almost 2 hours. I started at 830 AM which at the time, I thought was too early. The brisket was done at 6 PM with NO time for cooler storage. I wrapped at
165 degrees and pulled it off the...
Cool weather's back and time for some low and slow. Never cooked a brisket before, only ate it once on a trip to KC years ago. Tomorrow is the big day and I've
been reading up on do's and dont's. It's just a small portion of the brisket at only 31/4 pounds but for the 2 of us it's plenty for a...
You follow most of the recipes here as guides you can't go wrong. This is a great way for pulled pork, I would use it but my better half ONLY wants sliced pork so I pull it out around 170 internal. I use a water pan also for moisture and still get a fairly good bark, but I cook at higher...