- Jan 18, 2013
- 51
- 17
So today I decided to try my hand at smoking 3lbs of wild turkey breasts. I also wanted to do a little test run with some venison, so I used a small piece of back-strap.
I used the Slaughterhouse brine for the turkey, like I did with the whole chicken. I love it! Did that over night, then patted them dry. Then I injected them with a mix of melted butter and Worcester sauce. Then, I wrapped each piece in bacon and pinned with toothpicks. This was a combo of things I read here.
For the Venison, I simply applied some Wild Game rub (Cabela's) and wrapped in bacon too. I had to see what that would taste like.
Breast meat from my first turkey I've ever shot!
Brined, injected and wrapped in bacon. There's a small venison strap there too.. just a test.
Look at that smokey goodness! Used apple wood.
Venison came out absolutely perfect! Took out of smoker when internal temp was 130*F. I think it took around 2.5 - 3 hours, cooking at 240*F in this beautiful 7*F weather we had!
At 165*F internal temp, the turkey was finally done. Took about 4 hours.
Everything was delicious. Honestly, I wish the turkey was a little bit more tender, but it wasn't at all too tough. I know wild turkey is tough, but after brining over night, injecting and wrapping in bacon, I was surprised it wasn't as tender as I'd prefer.
I brought the turkey and venison to some friends and we had it for dinner. We all loved it. Had a great smoke flavor too!
I used the Slaughterhouse brine for the turkey, like I did with the whole chicken. I love it! Did that over night, then patted them dry. Then I injected them with a mix of melted butter and Worcester sauce. Then, I wrapped each piece in bacon and pinned with toothpicks. This was a combo of things I read here.
For the Venison, I simply applied some Wild Game rub (Cabela's) and wrapped in bacon too. I had to see what that would taste like.
Breast meat from my first turkey I've ever shot!
Brined, injected and wrapped in bacon. There's a small venison strap there too.. just a test.
Look at that smokey goodness! Used apple wood.
Venison came out absolutely perfect! Took out of smoker when internal temp was 130*F. I think it took around 2.5 - 3 hours, cooking at 240*F in this beautiful 7*F weather we had!
At 165*F internal temp, the turkey was finally done. Took about 4 hours.
Everything was delicious. Honestly, I wish the turkey was a little bit more tender, but it wasn't at all too tough. I know wild turkey is tough, but after brining over night, injecting and wrapping in bacon, I was surprised it wasn't as tender as I'd prefer.
I brought the turkey and venison to some friends and we had it for dinner. We all loved it. Had a great smoke flavor too!
