Mostly pork sharing space with corned beef & venison

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Master of the Pit
Original poster
OTBS Member
Jul 17, 2005
Woodstock, Ontario, Canada
This past Saturday at the lake using my offset ...
2 back bacons
2 pork hocks
1 country or Texas style ribs
1 venison roast
1 corned beef brisket

My no-name Chinese offset with the thin blue stuff ...

Just loaded up.

Lower left, my experimental pie pan baffle ...

Just before coming off ...

The baffling worked just a little too well ... (had trouble keeping heat up) so... next time I will shorten it up to about half and try again...

The venison was for my youngest brother and his family and they all thought it was great! ( my taste test confirmed it

Used cherry, apple, and maple.

Saving the hocks for a batch of smoked beans.
Squeezy, that is some delicious looking grub. I plan on trying some venison this year and will remember the bacon one in your q-view!
I love the non-traditional cuts....especially the back bacon.

I'm looking forward to getting my first hunt on in the next couple seasons and doing venison and wild pig.

Nice "Q" Squeezy!!!
I just slice and reheat in a skillet to accompany my eggs and toast .... yummy!

I'd love to sit down with ya and partake of that wild pig ... Mmmmmmm!
I'm just stalking it in my dreams for now.....but once I finish school I have the green light from the better half to get busy.

It will be mine....oh will be mine......

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