Victory Smoke

[skinnerc06]

So, last week was one of the hardest weeks at school I have had in a long time. So, today since I got nothing to do, I decided to do a low slow smoke session. I got a HUGE slab of baby backs which i have never done before, and also some deer ham pieces that i divided up for better marinating . Im keeping the temp low around 200, and using hickory for the first time. Guess well see how it turns out. Tempts at 204, and deer meet is at 81. The deer seems to be raising temp pretty fast, but im going to foil at 130 and pull it off at 155. I think thats what i heard someone say to do haha. Well, gotta go, time for spritz n' pics. Heres a link to everything so far.

http://s181.photobucket.com/albums/x...ediafilter=all

 

[walking dude]

why are you doing these at 200 degrees?
most consensus round here is 225-250.......200 seems a bit low of temps to me......hard to get meat to 190-200 when the internal temp of the smoker/cooker is 200........

tho thats jm2cw

d88de

 

[richoso1]

Good luck on your smoke, looking forward to the Q Views!

 

[smoke-n-jr]

I'm interested to see how the venison turns out. I leave for deer camp thursday morning! Good Q'in'

 

[skinnerc06]

Dude,
Haha im not really sure, I've always gone between 225 and 250 like you mentioned. I just had a lot of time to kill today, but this hickory is making me hungry. Im gunna bring this bad boy up a few notches I think.

Also, do yall know how to insert photo bucket pics directly into these threads, i cant figure it out.

CS

 

[walking dude]

try this link..........tho i use imageshack

http://www.smokingmeatforums.com/for...sting+pictures

d88de

 

[skinnerc06]

Well this is it so far. The venison ham turned out really well actually. Good texture and stayed fairly moist. Ribs are still on cuz theyre massive, but ill try to get pics of them sliced. Enjoy

 

[deejaydebi]

Looks great Skinner!

 

[skinnerc06]

Thanks. I was a little dissapointed with the ribs. They turned out kind of Hammy tasting and not as tender as I would have liked. I think I will just stick to spare ribs from now one. More for the money and taste just as good in my opinion.

 

[cowgirl]

That looks great Skinner! Way to go!