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Good brine recipe. I took this one off at IT 175. Next time I'll try 172ish as it was on the edge of too dry. Very delicious.

Catfish is very good. 2 years ago I caught a 31 incher and smoked it. The oil pooled out of the meat and the taste was outstanding.

Brine & Smoke is a real game changer. Best tasting venny Sammie E V E R.

Thin sliced venny lunch meat. It doesn't get any purer than this.

Just pulled off this venny hind leg from the smoker. Cooked this one to 145 degrees.

And indeed, it was. Doing a larger cut today. Will send pics latter. Hoping to thin slice for lunch meat.

I must say this recipe sounded interesting so I had to try it on a fresh venny loin. Here's the money shot. The Italian marinade time was shorter than I prefer, being only 1.5 hrs. The temp set was 220 on my electric smoker and I took it off at probe temp of 150. Was not sure what the cream...

140 inside temp was recommended in the recipe. The roast was fairly small and was perfect pink though most of the cut when I first tested. Will try a slightly higher temp next time.

I think that would work better for beef ChilleRelleno. Less is better for venison in my opinion. Smoker temp was 220. Inside meat temp was 142 when I pulled it off but next time I think I'll check for blood at 145. This finish was very tender.

Nice finish. Great with squash. VERY tasty and more tender like a loin. Some sodium coming through from the brine but not overwhelming to me.

It's coming. Reached 140 degrees with meat probe so I cut to look. Just a tad bloody. Will spread slightly and give it a finish.

Working Apple and red oak chips with the venny. Never tried red oak either but it was recommended from others to use with red meat. I have plenty of red oak in my yard along with grapevine, plum, Apple and crab apple.

Pics coming.......

Got a small venny roast in the smoker. First attempt at brine & smoke. So far, all good.

That looks like the one I just got. Go for it! Keep an eye on the chip tube when breaking in. Mine had a blow out and shot across my cement landing pad when the chips caught fire. The fire will go out when the tube is put back in but I was glad I was watching when it happened.

Just starting to use the electric. I'm liking that it has an internal temp probe and the temp is highly controllable along with more room for meat. I'll just have to do more smoking to find out. Ain't that a bugger of a problem to work out. LOL!

Good suggestions. I think I'll mix some Apple with oak for venison and see what the results are.

I've been smokin' Pike for some time now and it's like candy. I use liquid brine for only 3 hrs, sit overnight and then cold smoke for 6 hrs. It's golden delicious if done right. Even tried this same method on a fat Catfish last year with amazing results. Pike makes for a great appetizer dip...

After reading a few threads I am thinking about using some of my natural red oak I have in my wood pile soon. What types of meat pair up good with red oak?