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It was just easier cutting that way based on the shape of the leg.  

 Deer is super lean so it is important not to over cook it. It is rare and medium rare at lower temps than beef. 140 turned out perfect for me. If you look around a little you will find a lot of folks recommend a done range of around 140 degrees for deer so you wont have to take my word for it...

 I tried to remove as much as possible. If you compair the pics with the rub vs the pics beforehand you can see that a large amount of the fat and the silver skin has been removed. I found it impossible to get everything off. When I got to the finished product I really didn't notice the fat and...

 I didn't feel like it was a lot of work. The process is broken up over the period of a couple of weeks so the prep is really just twenty minutes here and twenty minutes there. I had a second cured deer ham that I didn't use so I just put it in the fridge for Christmas. I thought it really...

Foiling is a way to preserve some of the juiciness of the chicken and keep skin from darkening all the way. Some folks smoke a chicken or turkey for only 2 or 3 hours (generally thought to be the maximum amount of time that meat will absorb smoke) and then wrap it in foil and bring up the...

 I had to cut more of the bone away to fit one of the hams into the bucket I use to cure them. Even with a fresh cut I did not visually detect, after two weeks, any leaking of the marrow into the cure. In the end this ham was not gamey at all. Which could be because it was only a one year old...

The hams went into the curing solution on 10/20 and I removed them on 11/03. This is a little longer than I intended but my work schedule got a little hectic so the hams had to wait. I then leached them by putting them back into the fridge submerged in clear cold water for two days to remove...

Well. I wanted to thank everyone for the help. I've finished my deer ham smoke and the result will be updated on the thread I'm working on:http://www.smokingmeatforums.com/t/129141/cured-and-smoked-deer-ham# I found with the button buck I was using that the easiest way was to leave in the...

Have you guys done any mods to bring the temps low enough to cold smoke in this model? Possibley with a needle valve and AMZNPS or something of that nature?

Maybe this isn't the right place to ask this question. I could start another thread but I thought I'd run it by you guys.So you can use an AMZNPS to cold smoke in a gasser like the Master Built and turn it into a small smokehouse? I’ve read that the burners can be changed out to be used along...

Great videos guys!

Do you have a link to a recipe/process for that? It sounds interesting.

Hmm, the pc I was working on must have had an older version of explorer that wasn't alowing me to do that. Thanks you, sir.

I got my Brinkman Pitmaster for free also. If you got the one with the side firebox you are way ahead of the game. I did not. There are several mods you can find on the forums for the Brinkman if you have the firebox. If not I would suggest getting a firebox and adding it or buying another...

I concure. Overnight brine is best. I do 24-36 hours with a turkey. But overnight has worked well with chicken for me. Cook to internal temp of 160-165. Time is relative. Cook to temp and you'll never go wrong. I'll have to check out the butter/crispy skin method. I don't eat the skin but I bet...

I haven't heard that marrow in the brine is bad with the exception of CWD affected animals. Is it something to be avoided for other reasons?

These two hams weighed about 7 and a half pounds a piece. So most websites (including Pops' thread) recommend brining 1.5 days per pound of meat for wet curing. I plan on keeping these in the cure in the fridge for abound 10 days. I rotate them every couple of days so there are no pressure...

I totally had that all broken up into paragraphs before posting. What happened?

Well, it’s hunting season again here in Missouri and this fall weather is just about perfect for sitting outside with an adult beverage watching the smoker. So I’m going to give venison a try on the old Brinkman Pitmaster in celebration. I’ve been following POPS for a while and have recreated...