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Advice needed for venison shoulder
I read you can cook deer shoulder as you would a boston butt. A buddy dropped off 2 of them and wants me to smoke them. I just dont want to mess them up. I see some say cook it up to 200 and a bit higher and it will fall off the bone and others stay DO NOT go over 150 IT. -
OKJ Highlander question
Yeah, that is the what I was thinking. I usually only cook for 2-4 people max at any given time. I'm thinking the cost alone would go way up just in fuel.- nomnomnom
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- Forum: Charcoal Smokers
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OKJ Highlander question
I have a WSM and really like it. However, I have an itch to use an offset just because it feels more traditional to me. I've been reading and the OKJ Highlander comes up a lot for a good model that wont break the bank. I know you have to mod it a little bit so that wouldn't be an issue. My...- nomnomnom
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- Replies: 5
- Forum: Charcoal Smokers
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What's wrong with my Boston Butt?
8 pounders normally take 10-14 hours if you are running slow. From my experience and many mess ups I have found that if it drops below 200 for too long it seems to take a few extra hours to make up for that time. I'm guessing it has to do with the fat rendering process. -
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Venison tips?
Well, I had great success. Found out it was cured so I ran it at 100 degrees for 1hr then about 150-160 for another 4 or so till it came to temp. -
Venison tips?
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Venison tips?
I'm just wondering how long it may take. There are 4 tubes total. -
Venison tips?
PS Seasoning and Spices was the brand they used and something called Maple Cure (whatever that is). It is cased with a mixture of pork. -
Venison tips?
A coworker is wanting me to smoke some venison sausage for him. He already has it processed and ready to go. Any tips for this? I am going to be using my 18.5 WSM. As far as woods I have on hand. I have pecan, cherry, and oak left. I was going to try and hang them off the top rack with some... -
Temp drop overnight
Its sitting at an internal temp of around 170 at the moment and the pit temp is at 225 now. I used some Royal Oak lump for the first time. I am normally a Stubbs coal guy but I wanted to change it up. I guess it burns a bit differently. I was just wanting to make sure nothing funky would have... -
Temp drop overnight
I have a 8lb pork shoulder rolling. This is my 3rd over nigher. So, it looks like the WSM may have been sitting around 190 for a few hours. Do you think this will affect the meat at all? I know pork shoulder is pretty forgiving I have just never had it sit that low for that many hours. I'm... -
Brisket success
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Brisket success
So I bought a smaller $30 brisket and hoped for the best. I did a small injection, did not foil it, and sprayed it every 2 hours or so. I have got to say.....I have never really had brisket before and I don't know if this is the taste of success or if there is something beyond this. If it gets... -
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Small brisket flat questions
Good to know. I will try that next time. Wait till 200 and let it rest for well over an hour. I have found that smoking meat is more of an art and mind over belly act than it is actual cooking. Damn tv shows make it look so easy but they leave out all of the important time consuming parts! -
Small brisket flat questions
Yeah, I was thinking of a point cut next time. All I did was put salt and pepper on it. The pepper was some industrial grade or something, hehe. It was over powering. I did a few small injections of broth cause it was so small I was afraid it would dry. I smoked it at around 250 for about 3... -
Small brisket flat questions
Welp, it sucked. Tasted like Jacks Links beef jerky and had the consistency of a cheap steak. It was only 1.8lbs. I'm thinking the flat was too lean and small or something. Good thing it was only $9 :)
