- Jan 28, 2016
- 9
- 14
Hello All,
I received my MES 30" last week and I finally have the time to do my first smoke...
After lots of reading the last couple of days I settled on the following marinade:
2 Cups Soy Sauce
2 Cups Teriyaki
2 Cups Worcestershire
2 Cups Apple Juice
2 Tbsp. brown sugar
2 Tbsp. Honey
1 Tbsp. garlic powder
1/2 Tbsp. Salt
1 Tbsp. coarse ground black pepper
2 Cloves fresh chopped garlic.
Roughly 3 Tbsp. in in one of the bowls to make a few with some bite!
6 Lbs of Mule deer from 2014. In hindsight I should have started with one roast, considering this is my first ever smoke... Here's hoping it wasn't a mistake.
Cut up into roughly 1/4" strips
Bagged and into the fridge for the next 36 hours.
I'm still torn on the smoking part. Some like to smoke at the beginning, some like to smoke at the end and some smoke the whole time... I'm thinking I'm going to smoke at the end with hickory for about 2 hours... thoughts?
I'll will finish off this post Sunday or Monday with the finished product.
I received my MES 30" last week and I finally have the time to do my first smoke...
After lots of reading the last couple of days I settled on the following marinade:
2 Cups Soy Sauce
2 Cups Teriyaki
2 Cups Worcestershire
2 Cups Apple Juice
2 Tbsp. brown sugar
2 Tbsp. Honey
1 Tbsp. garlic powder
1/2 Tbsp. Salt
1 Tbsp. coarse ground black pepper
2 Cloves fresh chopped garlic.
Roughly 3 Tbsp. in in one of the bowls to make a few with some bite!
6 Lbs of Mule deer from 2014. In hindsight I should have started with one roast, considering this is my first ever smoke... Here's hoping it wasn't a mistake.
Cut up into roughly 1/4" strips
Bagged and into the fridge for the next 36 hours.
I'm still torn on the smoking part. Some like to smoke at the beginning, some like to smoke at the end and some smoke the whole time... I'm thinking I'm going to smoke at the end with hickory for about 2 hours... thoughts?
I'll will finish off this post Sunday or Monday with the finished product.
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